کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
19271 43056 2009 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films
چکیده انگلیسی

The effects of polymer composition, glycerol concentration and pH of film-forming solution on water vapor permeability (WVP), tensile strength (TS) and percentage elongation at break (%E) of composite edible film based on konjac glucomannan (KGM), chitosan and soy protein isolate (SPI) were investigated. Of the plasticizers tested, glycerol was found to be a suitable plasticizer regarding mechanical properties and WVP. The WVPs of the films were determined to be (3.29–9.63) × 10−11 g m−1 s−1 Pa−1, TS between 16.77 and 51.07 MPa, and %E between 1.29% and 10.73%, depending on film composition. Incorporation of SPI to the polymer matrix decreased both WVP and mechanical properties. Increase in both glycerol concentration and the pH of film-forming solution decreased WVP and TS but increased %E. The results suggest that film composition and the pH of film-forming solution are the major factors influencing the film properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 87, Issue 1, March 2009, Pages 7–10
نویسندگان
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