Mechanical properties of gellan and gelatin composite films

被引:114
作者
Lee, KY
Shim, J
Lee, HG
机构
[1] Hanyang Univ, Dept Food Nutr, Seoul 133791, South Korea
[2] Hanyang Natl Univ, Dept Food Sci & Technol, Food & Bioind Res Ctr, Ansung 456749, Kyoggi Do, South Korea
关键词
gellan; gelatin; composite film; tensile strength; water solubility;
D O I
10.1016/j.carbpol.2003.04.001
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The effect of gellan to gelatin ratio and NaCl concentration on the mechanical properties of gellan/gelatin composite films were studied using a Texture Analyzer. Tensile strength (TS) of the composite films linearly decreased as the gelatin ratio increased, whereas the tensile elongation (TE) increased with increasing gelatin proportion. TS and TE were also significantly affected by the NaCl concentration. TS decreased with increasing NaCl concentration for gellan film, whereas TS showed the maximum values at NaCl concentration of 50 MM for the other composite films. Water solubility and swelling ratio decreased with increasing gelatin proportion up to 40%. These results suggest that modifying the ratio of gellan and gelatin improves the mechanical properties of the composite film. These films appears to have potential as packing and/or coating materials, replacing synthetic polymer films. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:251 / 254
页数:4
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