期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 10, 页码 2159-2165出版社
ELSEVIER
DOI: 10.1016/j.lwt.2007.11.023
关键词
Chitosan; Deacetylation degree; Surface tension; Mechanical properties; Water vapor permeability
资金
- Education Department of Government of Navarra
Chitosans with two different deacetylation degree (DD) (60.9% and 96%) were used to elaborate edible films. The influence of the degree of deacetylation and the presence of glycerol and Tween 20 in the formulation on the surface tension of the film forming solutions as well as on the chemical structure, optical and mechanical properties and water vapor permeability (WVP) of the resulting films were studied. IR spectra showed no significant differences on the chemical structures of chitosan of the different films. However, X-ray diffraction analysis indicated that the use of chitosan with higher DD and the use of glycerol as additive resulted in higher crystallinity. Films made of chitosan with the lower DD (60.9%) were found to have higher tensile strength (TS) and elongation (E) in a tensile test. Degree of deacetylation did not have any effect on WVP. The presence of glycerol resulted in less resistant, more elastic and more permeable films. The presence of Tween 20 improved the wettability of film solutions and affected significatively mechanical, optical and barrier properties of the films. A positive interaction between glycerol and Tween 20 was observed for WVP. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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