Abstract Buckwheat starch (BS) and tapioca starch (TPS) films were prepared to compare the effect of different gelatinization methods on the physical, optical, and thermal properties of the films. High hydrostatic pressure processing (HPP) at 600 MPa (20 °C, 20 min) and thermal processing (TP, 90 °C, 20 min) for gelatinization of the starches were used to prepare the films. Consequently, the films prepared using HPP had higher tensile strength and elongation at break than those prepared using TP regardless of the starch type. In particular, the BS films prepared using HPP exhibited lower water vapor permeability (2.10 × 10−9 g/m s Pa) and water solubility (11.67%) values than those prepared using TP (3.10 × 10−9 g/m s Pa, 19.85%). Overall, the application of HPP improved the physical properties and water resistance of both films. Thus, HPP can be used as a method for the preparation of starch films.

中文翻译：

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用于制备荞麦和木薯淀粉薄膜的高静水压加工

摘要 制备荞麦淀粉（BS）和木薯淀粉（TPS）薄膜，比较不同糊化方法对薄膜物理、光学和热学性能的影响。使用 600 MPa（20°C，20 分钟）的高静水压力加工（HPP）和用于淀粉糊化的热处理（TP，90°C，20 分钟）来制备薄膜。因此，无论淀粉类型如何，使用 HPP 制备的薄膜都比使用 TP 制备的薄膜具有更高的拉伸强度和断裂伸长率。特别是，使用 HPP 制备的 BS 薄膜表现出比使用 TP 制备的那些（3.10 × 10-9 g/ms Pa，19.85）更低的水蒸气渗透率（2.10 × 10-9 g/ms Pa）和水溶性（11.67%）值%）。总体而言，HPP 的应用改善了两种薄膜的物理性能和耐水性。因此，