Nur Hanani Zainal A, Beatty Eddie, Roos Yrjo H, Morris Mick A, Kerry Joseph P
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
Foods. 2013 Jan 2;2(1):1-17. doi: 10.3390/foods2010001.
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases ( < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased ( < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.
本研究的目的是使用各种明胶来源并掺入玉米油（CO，55.18%）来制备复合薄膜，并研究这些薄膜作为潜在包装薄膜的机械和物理性能。当明胶浓度增加时，薄膜的拉伸强度（TS）和穿刺强度（PS）有所提高（P<0.05）。与未添加CO制备的薄膜相比，这些薄膜的机械性能也有所改善。相反，当复合薄膜中明胶浓度增加时，复合薄膜的阻水性能下降（P<0.05）。与纯明胶薄膜相比，添加CO制备的明胶薄膜的阻水和阻氧性能下降。
