This study explored the effect of aminoacids as non-traditional plasticizers of maltodextrins fast dissolving films. 5% w/w glycine and proline decreased the glass transition temperature (Tg) of maltodextrins from 102.6 ± 2.0 °C to 73.1 ± 1.4 °C and 76.1 ± 0.7 °C, respectively; meanwhile the binary mixture made with lysine had a Tg value of 83.6 ± 2.2 °C. At the same time, all aminoacids increased the ΔCp values. The shift of the thermal data were due to profound effect on the hydrogen bonding as evidenced by ATR-FTIR spectra since the OH stretching and scissoring bands decreased of about 15–26 cm−1. A linear relationship was found (R2 = 0.9334) between HOH scissoring wavenumbers and Tg values. The addition of glycine and proline resulted effective in reducing the elastic modulus (about 50%) and tensile strength (about three times) and, therefore, can be used to increase the film ductility.
Aminoacids as non-traditional plasticizers of maltodextrins fast-dissolving films / F. Selmin, I. Franceschini, I.E. Cupone, P. Minghetti, F. Cilurzo. - In: CARBOHYDRATE POLYMERS. - ISSN 0144-8617. - 115(2015 Jan 22), pp. 613-616.
Titolo: | Aminoacids as non-traditional plasticizers of maltodextrins fast-dissolving films |
Autori: | SELMIN, FRANCESCA (Primo) FRANCESCHINI, ILARIA (Secondo) MINGHETTI, PAOLA (Penultimo) CILURZO, FRANCESCO (Ultimo) |
Parole Chiave: | maltodextrins; plasticization; tensile properties; ast-dissolving films; DSC; ATR-FTIR spectroscopy |
Settore Scientifico Disciplinare: | Settore CHIM/09 - Farmaceutico Tecnologico Applicativo |
Data di pubblicazione: | 22-gen-2015 |
Rivista: | |
Tipologia: | Article (author) |
Data ahead of print / Data di stampa: | set-2014 |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.carbpol.2014.09.023 |
Appare nelle tipologie: | 01 - Articolo su periodico |
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