Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film

被引：81

作者：

Kurt, Abdullah ^{[1
,2
]}

Toker, Omer Said ^{[3
]}

Tornuk, Fatih ^{[3
]}

机构：

[1] Ondokuz Mayis Univ, Engn Fac, Dept Food Engn, TR-55139 Samsun, Turkey

[2] Bitlis Eren Univ, Engn & Architecture Fac, Dept Food Engn, TR-13000 Bitlis, Turkey

[3] Yildiz Tech Univ, Chem Met Fac, Dept Food Engn, TR-34210 Istanbul, Turkey

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2017年 / 102卷

关键词：

Biodegradable film; Synergy; Rheology; Film structure; Thermal analysis; PHYSICAL-PROPERTIES; GLYCEROL CONCENTRATION; GALACTOMANNANS; CHITOSAN; SALEP;

D O I：

10.1016/j.ijbiomac.2017.04.081

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The present study was aimed to use different combinations of xanthan (XG) and locust bean gum (LBG) in the biodegradable edible film preparation by benefitting from their synergistic interactions for the first time. Concentrations of LBG, XG and glycerol of the optimized film sample were found to be 89.6%, 10.4% and 20%, respectively. At the optimum point the WVP, TS, E% and EM values of film were found 0.22 gmm h(-1) m(2) kPa, 86.97 MPa, 33.34% and 177.25 MPa, respectively. The optimized film was characterized for its physical, thermal and structural behavior. The scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR) analyses exhibited miscibility and presence of interaction between polymers. In conclusion, XG and LBG interaction was used successfully to get biodegradable films and coatings with improved characteristics. (C) 2017 Elsevier B.V. All rights reserved.

引用

页码：1035 / 1044

页数：10

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