Starch-methylcellulose based edible films: rheological properties of film-forming dispersions

被引：174

作者：

Peressini, D

Bravin, B

Lapasin, R

Rizzotti, C

Sensidoni, A

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

[2] Univ Trieste, Dept Chem Environm & Raw Mat Engn, I-34127 Trieste, Italy

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 59卷 / 01期

关键词：

edible films; methylcellulose; starch; rheological properties;

D O I：

10.1016/S0260-8774(02)00426-0

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological properties of edible film-forming dispersions containing corn starch, methylcellulose (MC) and glycerol were studied using oscillatory and steady shear flow tests. The combined effects of glycerol content and blending levels of MC with starch on the rheological properties of dispersion were evaluated. The flow curves showed shear-thinning behaviour. Mechanical spectra and Cox-Merz superposition of steady-shear viscosity and dynamic viscosity were consistent with polymer solutions containing topological entanglement interactions of chains. Dispersion stability results showed total recovery of the viscoelastic properties of dispersions subject to high strains, as expected for entangled polymers. MC was the main factor influencing apparent viscosity and viscoelastic properties. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：25 / 32

页数：8

共 32 条

[1] Biodegradable films made from low-density polyethylene (LDPE), rice starch and potato starch for food packaging applications: Part 1 [J].