Dynamic mechanical properties of flaxseed gum based edible films
Dynamic mechanical properties of flaxseed gum based edible films
复制标题
亚麻籽胶基可食性薄膜的动态机械性能
DOI：
10.1016/j.carbpol.2011.04.079
复制
发表时间：
2011-08
影响因子：
11.2
通讯作者：
Necati Özkan
中科院分区：
文献类型：
--
作者：
Yong Wang;Dong Li;Li-jun Wang;Liu Yang;Necati Özkan
本研究制备了亚麻籽胶可食膜，并对其动态力学性能和水汽透过率进行了研究。随着甘油浓度的增加，薄膜的玻璃化转变温度显著降低，表现为Tan-δ峰。随着甘油浓度的增加，储能模数及其达到最大值的温度降低。亚麻胶基可食性薄膜的玻璃化转变温度也随着亚麻胶浓度的增加而升高。随着甘油和亚麻胶浓度的增加，亚麻胶膜的水蒸气透过率增加。
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 tanδ, 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.
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