Preparation, properties, and structural characterization of β-glucan/pullulan blend films

This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0–0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p 

Saved in:
Bibliographic Details
Published in:International journal of biological macromolecules 2019-11, Vol.140, p.1269-1276
Main Authors: Chang, Jinyu, Li, Wanrong, Liu, Qin, Zhou, You, Chen, Xuan, Lyu, Qingyun, Liu, Gang
Format: Article
Language:English
Subjects:
beta-Glucans - chemical synthesis
beta-Glucans - chemistry
Calorimetry, Differential Scanning
Edible film
Glucans - chemical synthesis
Glucans - chemistry
Oxygen - analysis
Permeability
Pullulan
Rheology
Solubility
Solutions
Spectroscopy, Fourier Transform Infrared
Steam
Structural properties
Viscosity
Water - chemistry
X-Ray Diffraction
β-Glucan
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0–0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.08.208