Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Pullulan-based Edible Films

Rhim, Jong-Whan

  • Published : 20030400
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Abstract

Properties of pullulan films with or without gelling agents were determined. Tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of pullulan films were 29.6-54.13 MPa, 4.7-33.8%, $0.92-1.08\;ng{\cdot}m/m^{\cdot}s{\cdot}Pa$, and 40.4-98.4%, respectively. Physical properties of pullulan films were greatly influenced by adding gelling agents. TS of the films increased significantly (P<0.05) by adding gelling agents except ${\kappa}-carrageenan$. WVP of the pullulan films decreased slightly and WS decreased significantly (P<0.05) by adding gelling agents. Among the gelling agents tested, ${\kappa}-carrageenan$ was the most effective in modifying the physical strength (decrease in TS by the factor of 1.5 and increase in E by the factor of 7.2), and gellan was the most effective in reducing WS (by the factor of 2.4) of the pullulan-based films.

Keywords

References

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