The effects and interactions of cassava starch, gela-
tin and glycerol on the properties of chitosan-based films
were studied using RSM. Results showed that all these
ingredients greatly influenced the properties of the re-
sulting film blends. For the X-ray diffraction pattern, the
semicrystalline structure of chitosan was depressed with
the addition of the gelatinized cassava starch and a broad
amorphous peak appeared. These results and the FTIR
spectra indicated that interactions and molecular misci-
bility were present between the major components. The
measurement of fungistatic activities indicated that in-
corporation of cassava starch and gelatin into chitosan
solution did not significantly affect the antifungal activi-
ties of chitosan.