Physical characterization of cassava starch biofilms with special reference to dynamic mechanical properties at low temperatures
Physical characterization of cassava starch biofilms with special reference to dynamic mechanical properties at low temperatures
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DOI：
10.1016/j.carbpol.2006.02.016
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发表时间：
2006-10-05
影响因子：
11.2
通讯作者：
Goyanes, Silvia
中科院分区：
文献类型：
--
作者：
Fama, Lucia;Flores, Silvia K.;Goyanes, Silvia
研究了山梨酸钾浓度和pH值对木薯淀粉生物膜的颜色、结晶度和低温力学性能的影响。结果表明，pH值越低，黄色指数和tan δ值越低，堆积度越高。山梨酸钾的加入降低了生物膜的结晶度，一般来说，对于高于甘油玻璃化转变的温度，黄度指数和水分含量增加，储能模量降低。山梨酸盐含量的增加取代了富含甘油的相的玻璃化转变温度向较低的温度，并增加了E '在玻璃态区域和它在橡胶态区域的值之间的差异。得出的结论是，可食用膜的物理性质可以受到抗微生物剂的影响，山梨酸盐可能会损害生物膜的性能。(c)2006爱思唯尔有限公司保留所有权利。
Biofilms based on cassava starch and containing glycerol as a plasticizer were characterized with respect to the effect of potassium sorbate concentration and pH on color, crystallinity and mechanical performance al low temperature.It could be observed that a lower pH resulted in lower values of yellow index and tan delta and higher crystallinities.Crystallinity decreased with sorbate addition, which also resulted, in general, an increase in yellow index and moisture content and a decrease of storage modulus for temperatures higher than the glycerol glass transition. Increase in sorbate content displaced the glass transition temperature of a glycerol-rich phase toward lower temperatures and increased the difference between the value that E ' took in the glassy region and the value that it took in the rubbery region.It is concluded that the physical properties of edible films can be affected by the antimicrobial agent, sorbate potentially compromising biofilm performance. (c) 2006 Elsevier Ltd. All rights reserved.