Effect of glycerol concentrations on the mechanical and physical properties of chicken skin gelatin-tapioca starch composite films
This study aimed to elucidate the characteristics of chicken skin gelatin-tapioca starch composite films plasticized with different concentrations of glycerol. Gelatin-tapioca starch film solutions with different glycerol concentrations, namely A (0%), B (10%), C (20%), D (30%) and E (40%), were sti...
Saved in:
| Published in | Food Research (Online) Vol. 6; no. 4; pp. 428 - 436 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
31.08.2022
|
| Online Access | Get full text |
Cover
Loading…
| Summary: | This study aimed to elucidate the characteristics of chicken skin gelatin-tapioca starch
composite films plasticized with different concentrations of glycerol. Gelatin-tapioca
starch film solutions with different glycerol concentrations, namely A (0%), B (10%), C
(20%), D (30%) and E (40%), were stirred at 45°C for 30 mins and oven-dried at 45°C.
The results obtained showed that the tensile strength and Young’s modulus of the films
had a negative linear correlation with glycerol concentrations, and positively correlated to
the elongation at break (p<0.05). Water vapour permeability and water solubility of the
films were increased with glycerol concentration increased. The plasticized films showed
lower thermal stability as compared to unplasticized films. In conclusion, Film D (30%
glycerol concentration) offers the most promising potential for industrial food packaging
applications. |
|---|---|
| ISSN: | 2550-2166 2550-2166 |
| DOI: | 10.26656/fr.2017.6(4).546 |