Effect of PLA lamination on performance characteristics of agar/κ-carrageenan/clay bio-nanocomposite film

被引：95
作者：
Rhim, Jong-Whan [1 ]
机构：
[1] Mokpo Natl Univ, Dept Food Engn, Muangun 534729, Jeonnam, South Korea
来源：
FOOD RESEARCH INTERNATIONAL | 2013年 / 51卷 / 02期
关键词：
Agar; kappa-Carrageenan; Polylactide; Clay; Nanocomposite; Lamination film; SOY PROTEIN ISOLATE; BIODEGRADABLE POLYMERS; BARRIER PROPERTIES; POLY(LACTIC ACID); POLYLACTIDE; GELATIN; THERMOCOMPRESSION; PERMEABILITY; CHITOSAN; TRENDS;
D O I：
10.1016/j.foodres.2013.01.050
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Multilayer films composed of PLA and agar/kappa-carrageenan/clay (Cloisite (R) Na+) nanocomposite films were prepared, and the effect of lamination of PLA layers on the performance properties such as optical, mechanical, gas barrier, water resistance, and thermal stability properties was determined. The tensile strength (TS) of the agar/kappa-carrageenan/clay nanocomposite films (67.8 +/- 2.1 MPa) was greater than that of PLA films (43.3 +/- 3.6 MPa), and the water vapor permeability (WVP), water uptake ratio (WUR), and water solubility (WS) of the nanocomposite films were higher than those of PLA films. The film properties of the multilayer films exhibited better properties of the component film layers. Especially, the WVP and water resistance of the bionanocomposite film were improved significantly, while the OTR of the PLA film decreased profoundly after lamination with PLA layers. Thermal stability of the bionanocomposite also increased after lamination with PLA layers. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：714 / 722
页数：9
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