Influence of Thickness on Properties of Plasticized Oat Starch Films

被引：26

作者：

Galdeano, Melicia Cintia ^{[1
]}

Wilhelm, Allan Eduardo ^{[1
]}

Mali, Suzana ^{[2
]}

Eiras Grossmann, Maria Victoria ^{[3
]}

机构：

[1] Embrapa Agroind Alimentos, BR-23020470 Rio De Janeiro, RJ, Brazil

[2] Univ Estadual Londrina, Ctr Ciencias Exatas, Dept Bioquim & Biotecnol, BR-86051990 Londrina, PR, Brazil

[3] Univ Estadual Londrina, Ctr Ciencias Agr, Dept Ciencia & Tecnol Alimentos, BR-86051990 Londrina, PR, Brazil

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2013年 / 56卷 / 04期

关键词：

Plasticizers; Tensile; Puncture; Permeability; Opacity; Glycerol; VAPOR BARRIER PROPERTIES; MECHANICAL-PROPERTIES; EDIBLE FILMS; PROTEIN;

D O I：

10.1590/S1516-89132013000400014

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The aim of this study was to investigate the effect of thickness (between 80 and 120 mu m) on apparent opacity, water vapor permeability and mechanical properties (tensile and puncture) of oat starch films plasticized with glycerol, sorbitol, glycerol:sorbitol mixture, urea and sucrose. Films were stored under 11, 57, 76 and 90% relative humidity (RH) to study the mechanical properties. It was observed that the higher the thickness, the higher was the opacity values. Films without the plasticizer were more opaque in comparison with the plasticized ones. Glycerol:sorbitol films presented increased elongation with increasing thickness at all RH. Puncture force showed a strong dependence on the film thickness, except for the films plasticized with sucrose. In general, thickness did not affect the water permeability.

引用

页码：637 / 644

页数：8

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