VISCOELASTIC PROPERTIES OF PECTIN STARCH BLENDS

被引：51

作者：

COFFIN, DR

FISHMAN, ML

机构：

[1] Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Philadelphia, Pennsylvania 19118

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 08期

关键词：

D O I：

10.1021/jf00032a005

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Blends of lime and citrus pectin and starch were investigated to characterize their ability to form strong self-supporting films. Films were made both without plasticizer and with glycerine, urea, and poly(ethylene glycol) as plasticizers. The films were cast from water onto polycarbonate plates, allowed to dry, and removed. Mechanical analysis was done using a Rheometrics RSA II solids analyzer. These blends were found to form strong high-modulus films. The use of glycerine as a plasticizer resulted in the best films. Variations in composition allowed excellent control of the film properties.

引用

页码：1192 / 1197

页数：6

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