Hot compression molding was utilized to develop composite films from cassava starch (CS) and xanthan gum (XG). The addition of XG significantly reduces the hardness, loss angle, and gelatinization enthalpy of the film-forming materials, thereby lowering the difficulty of gelatinization. Without the addition of XG, cassava starch particles cannot fully gelatinize at the selected processing temperature. X-ray diffraction analysis revealed a significant enhancement in the gelatinization of starch after the addition of XG. Additionally, images from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) demonstrate that the addition of XG promotes the formation of a more continuous and uniform film matrix. Film processability was assessed through thickness and optical, mechanical, and barrier properties. Upon XG addition, the thickness decreased from 1.86 mm to 0.08 mm, and the color difference decreased from 40.18 to 6.04. Compared to pure cassava starch film, XG addition decreased water vapor permeability and oxygen permeability while improving tensile strength and brightness. The optimum performance was observed with 4 % XG, where the elongation at the break was 31.22 % and the tensile strength was 14.15 MPa. This study confirmed the potential application value of XG in promoting starch gelatinization and improving the properties of composite film in the process of preparing starch film by hot compression.

利用热压成型开发木薯淀粉（CS）和黄原胶（XG）的复合薄膜。 XG的加入显着降低了成膜材料的硬度、损耗角和糊化焓，从而降低了糊化难度。如果不添加 XG，木薯淀粉颗粒就无法在选定的加工温度下完全糊化。 X 射线衍射分析表明，添加 XG 后淀粉的糊化作用显着增强。此外，扫描电子显微镜 (SEM) 和共焦激光扫描显微镜 (CLSM) 的图像表明，XG 的添加促进了更连续和均匀的薄膜基质的形成。通过厚度以及光学、机械和阻隔性能来评估薄膜的加工性能。添加XG后，厚度从1.86mm减小到0.08mm，色差从40.18减小到6.04。与纯木薯淀粉薄膜相比，XG的添加降低了水蒸气透过率和氧透过率，同时提高了拉伸强度和亮度。当 XG 含量为 4% 时，性能最佳，断裂伸长率为 31.22%，拉伸强度为 14.15MPa。本研究证实了XG在热压制备淀粉膜过程中促进淀粉糊化、改善复合膜性能的潜在应用价值。