Effects of cross linking and/or acetylation on sorghum starch and film characteristics.

In the present study, starch was modified by a) cross-linking through addition of 3% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) based on starch weight b) acetylation through addition of 2%, 4% and 6% acetic anhydride based on starch weight c) dual modification i.e. cross-linking using 3% mixture of STMP and STPP followed by acetylation at 2%, 4% and 6% levels based on starch weight. These starches were then used to develop edible films followed by their characterization. Experimental results revealed that films with increased thickness were obtained from acetylated and cross linked starches whereas, dual modified starch films had reduced thickness compared to native starch film. Films from acetylated and dual modified starches retained more moisture compared to native and cross linked starch films while dual modified starches were more water soluble than acetylated and native starch films. All modified starch films were more clear and transparent compared to native starch films. Films from acetylated starches depicted lower tensile strength but they were more elastic and flexible than native and cross linked starch films. In contrast, dual modified starch films showed excellent mechanical properties and lower water permeability compared to native starch film.