Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139, Samsun, Turkey; Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren University, 13000 Bitlis, Turkey.
Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, 55139, Samsun, Turkey; Department of Food Engineering, Chemistry-Metallurgical Faculty, Yıldız Technical University, 34210 Istanbul, Turkey.
Carbohydr Polym. 2014 Apr 15;104:50-8. doi: 10.1016/j.carbpol.2014.01.003. Epub 2014 Jan 9.
The aims of this study were to report the film-forming properties of salep glucomannan (SG) and characterize its physical, barrier, mechanical, sorption and thermal properties for the first time. Galactomannan films (LBG, locust bean gum; GG, guar gum) were also prepared to compare with SG films. The steady and oscillatory rheological behaviors of the film solution were evaluated. The viscosity of the SG was less dependent than that of LBG and GG on temperature. The physical properties of SG films showed good potential for food applications. The oxygen and water vapor barrier properties of SG were better than LBG and GG films. SG film was less mechanically resistant than LBG but more flexible than galactomannan films. The highest transition temperature (Tg) was determined to be -11.46 ± 0.65°C for SG film. The results showed that SG has good potential for use in producing an edible film for various food applications.
本研究的目的是报告芦藜醇葡甘聚糖（SG）的成膜性能，并首次对其物理、阻隔、机械、吸附和热性能进行表征。还制备了半乳甘露聚糖薄膜（LBG，刺槐豆胶；GG，瓜尔胶）以与 SG 薄膜进行比较。评估了膜溶液的稳态和动态流变行为。SG 的粘度对温度的依赖性小于 LBG 和 GG。SG 薄膜的物理性能具有良好的食品应用潜力。SG 的氧气和水蒸气阻隔性能优于 LBG 和 GG 薄膜。SG 薄膜的机械强度不如 LBG，但比半乳甘露聚糖薄膜更柔韧。SG 薄膜的最高转变温度（Tg）确定为-11.46±0.65°C。结果表明，SG 在生产用于各种食品应用的可食用薄膜方面具有良好的应用潜力。
