Abstract
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 δ, 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.
| Original language | English |
|---|---|
| Pages (from-to) | 499-504 |
| Number of pages | 6 |
| Journal | Carbohydrate Polymers |
| Volume | 86 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 15 Aug 2011 |
| Externally published | Yes |
Keywords
- Dynamic mechanical property
- Film
- Flaxseed gum
- Glycerol
- Water vapor transmission rate