The effect of molecular weight of constituents on properties of cellulose-based edible films

Ayrancı E., Buyuktas B. Ş., Çetin E. E.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.30, sa.1, ss.101-104, 1997 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 1
  • Basım Tarihi: 1997
  • Doi Numarası: 10.1006/fstl.1996.0140
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.101-104
  • Anahtar Kelimeler: edible coatings, cellulose films, water vapour transmission, WATER-VAPOR PERMEABILITY, MOISTURE SORPTION ISOTHERMS, PISTACIA-TEREBINTHUS L, PROTEIN ISOLATE, WHEAT GLUTEN, FATTY-ACID
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effects of molecular weight of hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC) and polyethylene glycol (PEG) on water vapour transfer properties of cellulose-based edible films were studied. Water vapour permeability (WVP) of films was found to decrease with increasing molecular weight of HPMC. A similar trend was observed with MC, but only above a molecular weight of 41,000. WVP values were found to decrease sharply with increasing molecular weight of PEG up to about 1000, whereas a slight increase was observed above this level. The initial sharp decrease with molecular weight was supported by moisture sorption data of pure PEG of varying molecular weight at four different water activities. Transparency of films was observed to be lost partly as the molecular weight of PEG was increased.
The effect of molecular weight of constituents on properties of cellulose-based edible films

By:Ayranci, E (Ayranci, E); Buyuktas, BS (Buyuktas, BS); Cetin, EE (Cetin, EE)

 

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

 

Volume: 30

 

Issue: 1

 

Pages: 101-104

Published: 1997

Abstract

The effects of molecular weight of hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC) and polyethylene glycol (PEG) on water vapour transfer properties of cellulose-based edible films were studied. Water vapour permeability (WVP) of films was found to decrease with increasing molecular weight of HPMC. A similar trend was observed with MC, but only above a molecular weight of 41,000. WVP values were found to decrease sharply with increasing molecular weight of PEG up to about 1000, whereas a slight increase was observed above this level. The initial sharp decrease with molecular weight was supported by moisture sorption data of pure PEG of varying molecular weight at four different water activities. Transparency of films was observed to be lost partly as the molecular weight of PEG was increased.