Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 3, Pages 729-735Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.07.017
Keywords
Gelatin film; Plasticizer; Mechanical properties
Categories
Ask authors/readers for more resources
Different kinds of plasticizers were chosen to study the effects of plasticizer composition size and shape on the mechanical properties and water vapor permeability (WVP) of gelatin films in this paper Firstly, oligosaccharides - sucrose, and some organic acids such as oleic acid, citric acid, tartaric acid malic acid, (MA) were added to gelatin. It was found that only MA could improve the ductility of gelatin film and the, visual appearance of MA modified gelatin film was better. Secondly, polyethylene glycols (PEG) with different molecular weights (300, 400, 600, 800, 1500, 4000, 10 000, 20 000) were used to plasticize gelatin films. This showed that PEG of lower molecular weights exhibited better plasticizing effect for gelatin films, and Such films had better visual properties. This shows that mannitol (Man) and sorbitol (Sor) could make gelatin films flexible, whereas Man could crystallize from gelatin film. Following this, the plasticization of ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG) series and ethanolamine (EA), diethanolamine (DEA), triethanolamine (TEA) series was studied. At last, Suitable plasticizers (MA, PEG300, sorbitol, EG, DEG, TEG, EA, DEA, TEA) for gelatin were selected to investigate the WVP and water content of these plasticized gelatin films. The mechanical properties of these films were also compared. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available