The main aim of this study was to chemically modify mango kernel starch (MKS) and assess its impact on packaging film properties. MKS exhibited limited application due to low solubility, retrogradation, higher gelatinization temperature and hydrophilicity. These limitations could be effectually overcome by integrating modifications to native starch. Chemical modifications of MKS were performed by oxidation and benzylation with a low degree of substitution. X-ray diffractogram presented A-type pattern of crystal structure which was in accordance to endosperm starch. Fourier-transform infrared (FTIR) spectra of the native and modified starch samples exhibited strong bands in the regions corresponding to OH and CH stretching. Additionally, absorption bands were found in the regions for carbonyl and aromatic phenyl vibrations signifying the substitution of functional groups within native starch. Modified starch films presented increased lightness L^* representing that the films were lighter in colour than native film. Tensile strength (TS) of modified films was found to increase more than twice that of native starch film. Starch recrystallization was interrupted by oxidation thereby preventing retrogradation. Benzylation lowered the water vapour permeability by 58% and improved UV absorption by 80% when compared with native film.

中文翻译：

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化学改性芒​​果仁淀粉薄膜增强机械、阻隔和光学性能的研究

本研究的主要目的是对芒果仁淀粉 (MKS) 进行化学改性，并评估其对包装薄膜特性的影响。由于低溶解度、回生、较高的糊化温度和亲水性，MKS 的应用受到限制。通过将改性整合到天然淀粉中，可以有效地克服这些限制。MKS 的化学修饰通过氧化和低取代度的苄基化进行。X射线衍射图呈现出与胚乳淀粉一致的A型晶体结构图。天然和改性淀粉样品的傅里叶变换红外 (FTIR) 光谱在对应于 OH 和 CH 拉伸的区域中表现出强谱带。此外，在羰基和芳香苯基振动区域发现了吸收带，表明天然淀粉中的官能团被取代。改性淀粉薄膜呈现出更高的亮度L ^*表示薄膜的颜色比原生薄膜浅。发现改性薄膜的拉伸强度 (TS) 比天然淀粉薄膜增加了两倍以上。淀粉重结晶被氧化中断，从而防止回生。与天然薄膜相比，苄基化使水蒸气渗透率降低了 58%，紫外线吸收率提高了 80%。