Dynamic mechanical properties of flaxseed gum based edible films

Date

2011-08-15

Author

WANG, Yong
Lİ, Dong
WANG, Li-jun
YANG, Liu
Özkan, Necati

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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 tan delta, 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.

Subject Keywords

Flaxseed gum, Film, Dynamic mechanical property, Glycerol, Water vapor transmission rate

URI

https://hdl.handle.net/11511/30333

Journal

CARBOHYDRATE POLYMERS

DOI

https://doi.org/10.1016/j.carbpol.2011.04.079

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

Y. WANG, D. Lİ, L.-j. WANG, L. YANG, and N. Özkan, “Dynamic mechanical properties of flaxseed gum based edible films,” CARBOHYDRATE POLYMERS, pp. 499–504, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30333.