Por favor utiliza este link para citar o compartir este documento: http://repositoriodigital.academica.mx/jspui/handle/987654321/86781
Título: Comparative study of the mechanical properties of edible films made from single and blended hydrophilic biopolymer matrices
Palabras clave: hydrocolloids
edible films
mechanical properties
mesquite gum
sodium alginate
κ-carrageenan
whey protein concentrate
Fecha de publicación: 31-Jul-2012
Editorial: Revista mexicana de ingeniería química
Descripción: Sodium alginate, κ-carrageenan, mesquite gum and/or whey protein concentrate were used alone or blended for obtaining edible films, using sorbitol as plasticizer. Film mechanical properties were determined with a TA-XT2 texture analyzer. Films with greater breaking factor, tensile strength, tensile strength at break, and tensile energy at break were obtained when sodium alginate was used alone. Low Young's modulus values were obtained with blends of sodium alginate and κ-carrageenan (with the latter predominating in the blend) and mesquite gum-whey protein concentrate (with the former predominating in the blend). The latter blend exhibited highest elongation. Films containing pure sodium alginate or κ-carrageenan or blended with the other gums (with sodium alginate predominating) could be classified as hard, strong and resistant. Films where mesquite gum or whey protein concentrates were on their or where their blend predominated over that of sodium alginate and/or κ-carragenan were mostly soft and weak.
Other Identifiers: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-27382008000300011
Aparece en las Colecciones:Revista Mexicana de Ingeniería Química

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