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Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films

Paper ID Volume ID Publish Year Pages File Format Full-Text
19271 43056 2009 4 PDF Available
Title
Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films
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.

Keywords
Konjac glucomannan; Chitosan; Soy protein isolate; Water vapor permeability; Tensile strength; Elongation at break
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 87, Issue 1, March 2009, Pages 7–10
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
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Any Questions? feel free to contact us