Characterisation of composite films made of konjac glucomannan (KGM), carboxymethyl cellulose (CMC) and lipid

Emulsion films prepared from konjac glucomannan (KGM), carboxymethylcellulose (CMC), with and without alkali (KOH), were characterised for selected properties such as morphological characteristics, water vapour permeability (WVP), water sorptive capacity and tensile properties. It was found that sma...

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Bibliographic Details
Published in:Food chemistry 2008-03, Vol.107 (1), p.411-418
Main Authors: Cheng, L.H., Abd Karim, A., Seow, C.C.
Format: Article
Language:English
Subjects:
Amorphophallus konjac
Biological and medical sciences
carbonymethyl cellulose
Carboxymethylcellulose
composite polymers
Edible films
emulsifying
endo-1,4-beta-glucanase
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
glucomannan
Handling, storage, packaging, transport
hydrophobicity
Konjac glucomannan
lipids
mannans
mechanical properties
methylcellulose
physicochemical properties
Sorption isotherm
sorption isotherms
Tensile properties
tensile strength
water vapor permeability
Water vapour permeability
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Summary:Emulsion films prepared from konjac glucomannan (KGM), carboxymethylcellulose (CMC), with and without alkali (KOH), were characterised for selected properties such as morphological characteristics, water vapour permeability (WVP), water sorptive capacity and tensile properties. It was found that smaller lipid globules, with a homogeneous distribution, increased the apparent hydrophobicity and “tortuosity” of an emulsion film for water molecule transmission, thereby resulting in reduced WVP. This was achieved when alkaline deacetylated KGM and CMC were served as the base polymers for the emulsion, with the latter functioning as an emulsifier. Interactions between deacetylated KGM and CMC resulted in a stable emulsion.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.08.068