کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7791529 1500647 2014 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physicochemical and thermomechanical characterization of tara gum edible films: Effect of polyols as plasticizers
ترجمه فارسی عنوان
خصوصیات فیزیکوشیمیایی و ترمومکانیکی فیلمهای خوراکی آدامس تارا: اثر پلی الی به عنوان پلاستیکاتور
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
The aim of this study was to evaluate tara gum as edible film material as well as the influence of polyols as plasticizers on the properties of the films. Thermomechanical, physicochemical and barrier properties were determined as a function of plasticizer type and concentration. Glycerol, sorbitol and PEG 400 were used in the range of 0.075-0.3 g/tara g. Glycerol was the best plasticizer in terms of mechanical properties with the highest elongation (16-44%) and resistance (45-90 MPa). Sorbitol presented the best barrier properties with the lowest hydrophilicity and water vapour permeability (0.24-0.34 g mm m−2 h−1 kPa−1). Fourier transform infrared (FTIR) spectroscopy showed no significant effect on the structure of the polysaccharide. Dynamic mechanical analysis (DMA) revealed that incorporation of plasticizers increased the mobility of the polymer chains and reduced the glass transition and melting temperature by 30 and 100 °C respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 111, 13 October 2014, Pages 359-365
نویسندگان
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