We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films.
- Authors
Dongying Jia; Yu Fang; Kai Yao
- Abstract
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.
- Subjects
POLYMERS; SOY proteins; HYDROGEN-ion concentration; PLASTICIZERS; CHITOSAN; GLYCERIN
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, Vol 87, Issue 1, p7
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2008.06.002