Effect of Calcium Addition on Physicochemical Properties of Cellulose-Based Edible Films

칼슘을 첨가한 셀롤로우스 식용필름의 이화학적 특성

  • Song, Tae-Hee (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Chul-Jai (Department of Food and Nutrition, Sookmyung Women's University)
  • 송태희 (숙명여자대학교 식품영양학과) ;
  • 김철재 (숙명여자대학교 식품영양학과)
  • Published : 1999.02.28


The preparation and the functional properties of methylcellulose (MC) and hydroxypropyl-methylcellulose (HPMC) edible films with and without calcium were investigated. All the prepared films exhibited transparent and whitish color with $2.38{\sim}3.55$ haze intensity. Tensile strength of MC films were stronger than HPMC films with and without calcium, and moreover addition of calcium increased tensile, but elongation of HPMC film was specially lower than the other films. Solubility of films did not differ with calcium addition but decreased with increasing viscosity in HPMC films. water vapor transmission rate (WVTR) of HPMC and MC film were not affected by calcium, but viscosity of film's raw material was important to determine WVTR in HPMC. Oxygen permeabilities of MC films were lower than those of HPMC films, and became lower with calcium addition. According to scanning electron microscope (SEM) observation on the surface characteristics, MC film with calcium had relatively uniform and smooth surface than HPMC films.