Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends

被引：147

作者：

Arvanitoyannis, I ^{[1
]}

Biliaderis, CG ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Sch Agr, Dept Food Sci & Technol, Lab Food Chem & Biochem, GR-54006 Thessaloniki, Greece

来源：

FOOD CHEMISTRY | 1998年 / 62卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(97)00230-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aqueous blends of sodium caseinate and soluble starch, plasticized with polyols, were prepared by casting or by extrusion and hot pressing. The mechanical, thermal, gas and water permeation properties of these blends were studied after their conditioning at various relative humidities. With increasing plasticizer (water, polyols) content there was a progressive decrease of T(g) of the blends. The plasticized blends also showed increased percentage elongation, whereas their flexural modulus and tensile strength exhibited a substantial drop. The gas permeability-temperature plots revealed Arrhenius-type relationships with an inflection in the glass transition temperature region. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：333 / 342

页数：10

共 69 条

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