4.6 Article

Physical-Mechanical Properties of Agar/κ-Carrageenan Blend Film and Derived Clay Nanocomposite Film

期刊

JOURNAL OF FOOD SCIENCE
卷 77, 期 12, 页码 N66-N73

出版社

WILEY
DOI: 10.1111/j.1750-3841.2012.02988.x

关键词

agar; blend; clay; kappa-carrageenan; nanocomposite

资金

  1. Agriculture Research Center program of the Ministry for Food, Agriculture, Forestry and Fisheries, Korea [ARC 710003-03-2-SB320]
  2. Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [IPET710003-3] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

向作者/读者索取更多资源

Binary blend films with different mixing ratio of agar and kappa-carrageenan were prepared using a solution casting method with and without nanoclay and the effect of their composition on the mechanical, water vapor barrier, and water resistance properties was tested. The tensile strength (TS) of the kappa-carrageenan film was greater than that of agar film. The water vapor permeability (WVP) of the agar film was lower than that of kappa-carrageenan film, the swelling ratio (SR) and water solubility (WS) of kappa-carrageenan film were higher than those of agar film. Each property of the binary blend films varied proportionately depending on the mixing ratio of each component. The XRD result indicated that the nanocomposite with agar/kappa-carrageenan/clay (Cloisite (R) Na+) was intercalated. Consequently, the mechanical strength, water vapor barrier properties, and water contact angle (CA) were significantly (P < 0.05) improved through nanocomposite formation.

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