Dynamic mechanical properties of flaxseed gum based edible films

被引：31

作者：

Wang, Yong ^{[2
]}

Li, Dong ^{[2
]}

Wang, Li-jun ^{[1
]}

Yang, Liu ^{[2
]}

Ozkan, Necati ^{[3
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

[3] Middle E Tech Univ, Cent Lab, TR-06531 Ankara, Turkey

来源：

CARBOHYDRATE POLYMERS | 2011年 / 86卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Flaxseed gum; Film; Dynamic mechanical property; Glycerol; Water vapor transmission rate; RHEOLOGICAL PROPERTIES; GLASS-TRANSITION; DRYING METHODS; FUNCTIONAL-PROPERTIES; CHITOSAN; GLYCEROL; BARRIER; MAIZE;

D O I：

10.1016/j.carbpol.2011.04.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The flaxseed gum based edible film was prepared and investigated for dynamic mechanical properties and water vapor transmission rate in this study. The glass transition temperature of the films, indicated by the peak of tan delta, was significantly decreased by the increasing of the glycerol concentration. The storage modulus and the temperature at which it reached a maximum value were decreased by the increasing of the glycerol concentration. The glass transition temperature of the flaxseed gum based edible films was also increased by the increasing of the flaxseed gum concentration. The increasing of the glycerol and flaxseed gum concentration could lead to the increase of water vapor transmission rate of the flaxseed gum films. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：499 / 504

页数：6

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