Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films

J. W. PARK, R. F. TESTIN, H. J. PARK, P. J. VERGANO, C. L. WELLER

Research output: Contribution to journalArticlepeer-review

94 Citations (Scopus)

Abstract

Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.

Original languageEnglish
Pages (from-to)916-919
Number of pages4
JournalJournal of Food Science
Volume59
Issue number4
DOIs
Publication statusPublished - 1994 Jul
Externally publishedYes

Keywords

  • corn zein
  • edible films
  • fatty acids
  • methyl cellulose
  • water vapor permeability

ASJC Scopus subject areas

  • Food Science

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