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標題: Water barrier and physical properties of starch/decolorized hsian-tsao leaf gum films: Impact of surfactant lamination
作者: Chen, C.H.
Kuo, W.S.
Lai, L.S.
關鍵字: Decolorized hsian-tsao leaf gum;Tapioca starch;Surfactant;Edible;films;Water vapor permeability;Mechanical properties;Microstructure;yam starch films;edible films;mechanical-properties;lipid;hydrophobicity;vapor permeability;composite systems;shelf-life;coatings;methylcellulose;blends
Project: Food Hydrocolloids
期刊/報告no:: Food Hydrocolloids, Volume 24, Issue 2-3, Page(s) 200-207.
The moisture barrier and physical properties of bilayer films prepared by lamination of starch/decolorized hsian-tsao leaf gum (dHG) and surfactant layers were investigated. It was found that the water vapor permeability (WVP) of tapioca starch/dHG film (1.31 x 10(-10) g/m s Pa) pronouncedly decreased by the aid of a surfactant layer lamination (1.36-5.25 x 10(-12) g/m s Pa). The WVP of bilayer film increased with increasing the concentration of starch/dHG in the surfactant layer, but was not significantly influenced when it was thickened. The sorption isotherms of both monolayer and bilayer films made from starch/dHG showed typical behavior of water-vapor-sensitive hydrophilic biopolymers. However, the equilibrium moisture content of the monolayer film was significantly higher than that of bilayer films when water activity (a(w)) reaches 0.33. Both the tensile and puncture force of starch/dHG films did not vary significantly by laminating a surfactant layer, indicating the mechanical strength of surfactant layer is relatively weak, and this surfactant layer mainly served as a barrier for moisture. When compared to emulsion-based starch/dHG films with surfactant, the surfactant laminated starch/dHG films showed higher water barrier property, mechanical strength, and transparency. (c) 2009 Elsevier Ltd. All rights reserved.
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2009.09.006
Appears in Collections:食品暨應用生物科技學系

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