Effect of Ambient Temperature on Properties of Gelatin-Pullulan-Based Edible Films

doi:10.7506/spkx1002-6630-201307025

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 121-124.doi: 10.7506/spkx1002-6630-201307025

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Effect of Ambient Temperature on Properties of Gelatin-Pullulan-Based Edible Films

MA Yue1，ZHANG Chao1，GAO Dan-dan2，WANG Dan1，JIANG Lian-zhou2，ZHAO Xiao-yan1,*

1. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China；2. College of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2012-01-10 Revised:2013-02-27 Online:2013-04-15 Published:2013-03-20
Contact: ZHAO Xiao-yan E-mail:zhangchao@nercv.org

Abstract

Abstract: The effect of ambient temperature on mechanical properties, water-vapor permeability, oxygen permeability, oil permeability, color and water solubility of gelatin-pullulan-based film, gelatin film and pullulan film was comparatively studied. The mechanical properties of gelatin-pullulan-based film were improved at higher ambient temperature, while neither the barrier properties nor water solubility was influenced. Moreover, the color was slightly yellowed. The tensile strength of gelatin-pullulan-based film was stronger than that of gelatin film and pullulan film.

Key words: gelatin, pullulan, edible film, ambient temperature

CLC Number:

TS201.2

MA Yue1，ZHANG Chao1，GAO Dan-dan2，WANG Dan1，JIANG Lian-zhou2，ZHAO Xiao-yan1,*. Effect of Ambient Temperature on Properties of Gelatin-Pullulan-Based Edible Films[J]. FOOD SCIENCE, 2013, 34(7): 121-124.

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Effect of Ambient Temperature on Properties of Gelatin-Pullulan-Based Edible Films

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