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Physical and mechanical properties of highly plasticized pectin/starch films
Author(s) -
Coffin David R.,
Fishman Marshall L.
Publication year - 1994
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1994.070540913
Subject(s) - pectin , oxygen permeability , ultimate tensile strength , starch , materials science , sugar , sugar beet , elongation , composite material , dynamic mechanical analysis , young's modulus , chemical engineering , chemistry , oxygen , food science , polymer , organic chemistry , horticulture , engineering , biology
Blends of citrus pectin and high amylose starch plasticized with glycerine were investigated to determine the effect of compositional variables on film properties. Several films with representative compositions were made from sugar beet and almond pectin, and tested for comparison. The films were cast from water onto glass plates, dried, and removed. Mechanical analysis was done using a Rheometrics RSA II solids analyzer. Increasing the glycerine concentration led to decreases in static modulus, dynamic modulus, and tensile strength, but to increases in elongation. Increasing levels of starch in the blend lowered the effect of glycerine on mechanical properties. Oxygen permeability of the films was extremely low. Sugar‐beet pectin and almond pectin gave films with mechanical properties comparable to those made with citrus pectin. © 1994 John Wiley & Sons, Inc. This article is a US Government work and, as such, is in the public domain in the United States of America.