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KMID : 0380620070390020158
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.158 ~ p.163
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Preparation and Physical Properties of Curdlan Composite Edible Films
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Han Youn-Jeong
Roh Hoe-Jin
Kim Suk-Shin
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Abstract
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In this study, we prepared curdlan composite films and determined their properties in order to select the most appropriate setting methods, moisture barrier materials, and viscoelasticity enhancing materials. High set curdlan films with polyethylene glycol (PEG) showed higher tensile strength and moisture barrier properties than low set films. Films with oleic acid as a moisture barrier material had greater tensile strength, elongation and moisture barrier properties than films with acetylated monoglyceride (AMG). Lastly, films using polyisobutylene (PIB) as a viscoelasticity enhancing material showed higher elongation than films with polybutene (PB).
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KEYWORD
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curdlan, composite films, physical properties, polyethylene glycol, PEG, oleic acid, acetylated monoglyceride, AMG, polyisobutylene, PIB, polybutene, PB
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