Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physical Properties of Locust Bean Gum-Based Edible Film

Locust Bean Gum으로 제조한 가식성 필름의 물리적 특성

  • Choi, Soo-Jin (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
  • Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 최수진 (서울여자대학교 식품.미생물공학과) ;
  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 오덕근 (우석대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 1998.04.01

Abstract

Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.

Keywords

locust bean gum;opacity;water vapor permeability;tensile strength;elongation

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