CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films
Autor/es:
S. RIVERO, M.A. GARCÍA, A. PINOTTI
Revista:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Editorial:
Elsevier
Referencias:
Año: 2009
ISSN:
1466-8564
Resumen:
Abstract The aims of this work were to develop gelatin films using glycerol as plasticizer (0-100% based on protein mass) and to establish relationships between glycerol content and structural, barrier, thermal and mechanical film properties. These correlations were established since WVP exhibited a minimum for films containing 20 g glycerol/ 100 g gelatin, while flexibility increased from 2.2% to 180.9% and Tg shifted from 137.5 to 21.3 °C, for films without glycerol and plasticized films with 80 g glycerol/100 g gelatin, respectively. Furthermore, a satisfactory fit between Tg experimental data and predicted values by Couchman and Karasz’s equation was found, with glycerol ranging from 0 to 60 g/100 g gelatin. Tg values correlated inversely with film moisture content, and both mechanical and thermal properties showed a strong dependence since elastic modulus and Tg followed a similar trend. Films exhibited similar X-ray patterns regardless of the glycerol concentration,, showing a displacement in the position of the peak located at around 2θ = 8°, which shifted towards lower 2θ values with glycerol content. The abovementioned correlations between film physical properties and glycerol content, would allow to select the optimum conditions to develop, process and manage gelatin films according to specific requirements. Keywords: gelatin films; glycerol; film structure; barrier, thermal and mechanical properties