Department of Food Science, University of Tehran, Karaj 31587-77871, Iran.
Int J Biol Macromol. 2011 Oct 1;49(3):378-84. doi: 10.1016/j.ijbiomac.2011.05.013. Epub 2011 May 27.
New edible composite films based on kefiran and oleic acid (OA) at the ratio of 15, 25, and 35% (w/w) were prepared using emulsification with the aim of improving their water vapour barrier and mechanical properties. Film-forming solutions were characterized in terms of rheological properties and particle-size distribution. The impact of the incorporation of OA into the film matrix was studied by investigating the physical, mechanical, and thermal properties of the films. The water vapour permeability (WVP) of the emulsified films was reduced by approximately 33% by adding OA. The mechanical properties of kefiran films were also affected by adding OA: tensile strength was diminished, and elongation increased considerably. Differential scanning calorimetry showed that the glass transition temperature (T(g)) of the kefiran film was -16°C and was not considerably affected by adding OA. Therefore, OA could be incorporated into these films for some food-technology applications that need a low affinity toward water.
新型可食用复合膜由 15%、25%和 35%（w/w）的结冷胶和油酸（OA）组成，通过乳化制备，旨在提高其水蒸气阻隔性和机械性能。成膜溶液的流变性和粒径分布特征进行了研究。通过研究膜的物理、机械和热性能，研究了 OA 掺入膜基质对其的影响。添加 OA 可使乳化膜的水蒸气透过率（WVP）降低约 33%。添加 OA 还会影响结冷胶膜的机械性能：拉伸强度降低，伸长率显著增加。差示扫描量热法表明，结冷胶膜的玻璃化转变温度（Tg）为-16°C，添加 OA 后变化不大。因此，OA 可以掺入这些膜中，用于一些需要低亲水性的食品技术应用。
