Chitosan/starch blends represent an interesting alternative for the preparation of biocompatible drug delivery systems, packing materials and edible films. This paper reports on the effects of starch gelatinization and oxidation on the rheological behavior of chitosan/starch blends. The results show that the modifications in the starch structure cause changes in G′ (storage modulus) and G″ (loss modulus) as a function of frequency. For chitosan/starch, G″ is higher than G′, showing a viscous behavior. However, for chitosan/gelatinized starch and chitosan/oxidized starch, an increase in the angular frequency promotes a modulus crossover at ω = 0.02 and 0.04 rad s−1, respectively. The viscosity curves as a function of shear rate show that both modifications cause an increase in viscosity, and all blends show a non‐Newtonian behavior.
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Horn et al. (2011) studied this question.
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