Physical and mechanical properties of highly plasticized pectin/starch films

Authors

  • David R. Coffin,

    Corresponding author
    1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, Pennsylvania 19118
    • U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, Pennsylvania 19118
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  • Marshall L. Fishman

    1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, Pennsylvania 19118
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Abstract

Blends of citrus pectin and high amylose starch plasticized with glycerine were investigated to determine the effect of compositional variables on film properties. Several films with representative compositions were made from sugar beet and almond pectin, and tested for comparison. The films were cast from water onto glass plates, dried, and removed. Mechanical analysis was done using a Rheometrics RSA II solids analyzer. Increasing the glycerine concentration led to decreases in static modulus, dynamic modulus, and tensile strength, but to increases in elongation. Increasing levels of starch in the blend lowered the effect of glycerine on mechanical properties. Oxygen permeability of the films was extremely low. Sugar-beet pectin and almond pectin gave films with mechanical properties comparable to those made with citrus pectin. © 1994 John Wiley & Sons, Inc.

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