سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۵

نویسنده(ها):

ROZHIN AHANGARI – Department of Food Science, Azad Islamic University, Sabzevar Branch,١٠ Sabzevar, Iran
MAJID JAVANMARD – Department of Food Science, Institute Of Chemical Technologies, Iranian ١٢ Research Organization for Science & Technology (Irost) No.71, Forsat St
HAMID TAVAKKOLIPOUR – Department of Food Science, Azad Islamic University, Sabzevar Branch,١٠ Sabzevar, Iran

چکیده:

Wheat starch films were prepared by dispersing 4% starch in tap water, and plasticized with different levels of Gly and PEG ١٧ in different levels (Gly =2 , 3 % and PEG = 0.0, 0.2, 0.3 and 0.4 %).١٨ The emulsion films were evaluated for mechanical properties, water vapor transmission (WVT) .Gly or PEG in the films led ١٩ to decreases in Modulus (EM) and Tensile Strength (TS). Increasing Gly content of films led to slight increase in Elongation٢٠ (EL). Increasing the PEG ratio further resulted in an increase in Elongation (EL) for all films. No significant difference in٢١ WVT was observed between films made from mixtures of various proportions of Gly with increasing PEG (addition) at all ٢٢ levels of plasticizer