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

doi:10.1111/j.1365-2621.1994.tb08157.x

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 journal › Article › peer-review

104 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 language	English
Pages (from-to)	916-919
Number of pages	4
Journal	Journal of Food Science
Volume	59
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb08157.x
Publication status	Published - 1994 Jul
Externally published	Yes

Keywords

corn zein
edible films
fatty acids
methyl cellulose
water vapor permeability

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1994.tb08157.x

Cite this

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

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.",

keywords = "corn zein, edible films, fatty acids, methyl cellulose, water vapor permeability",

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year = "1994",

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doi = "10.1111/j.1365-2621.1994.tb08157.x",

language = "English",

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journal = "Journal of Food Science",

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T1 - Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films

AU - PARK, J. W.

AU - TESTIN, R. F.

AU - PARK, H. J.

AU - VERGANO, P. J.

AU - WELLER, C. L.

PY - 1994/7

Y1 - 1994/7

N2 - 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.

AB - 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.

KW - corn zein

KW - edible films

KW - fatty acids

KW - methyl cellulose

KW - water vapor permeability

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U2 - 10.1111/j.1365-2621.1994.tb08157.x

DO - 10.1111/j.1365-2621.1994.tb08157.x

M3 - Article

AN - SCOPUS:78650076068

SN - 0022-1147

VL - 59

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 4

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

Abstract

Keywords

ASJC Scopus subject areas

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