Dynamic mechanical properties of flaxseed gum based edible films

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• 作者：Yong Wang^a ; ¹ ; Dong Li^a ; ¹ ; Li-jun Wang^b ; ^{wlj@cau.edu.cn"" rel=""nofollow} ; Liu Yang^a ; Necati &#xd6 ; zkan^c
• 关键词：Flaxseed gum ; Film ; Dynamic mechanical property ; Glycerol ; Water vapor transmission rate
• 刊名：Carbohydrate Polymers
• 出版年：2011
• 出版时间：15 August 2011
• 年：2011
• 卷：86
• 期：2
• 页码：499-504
• 全文大小：458 K

文摘

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 δ, 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.