Physical Properties of Mixed ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan Films

(${\kappa}/{\lambda}$${\kappa}/{\iota}$-carrageenan 혼합 필름의 물성

  • Han, Yun-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 한윤정 (가톨릭대학교 식품영양학과) ;
  • 김석신 (가톨릭대학교 식품영양학과)
  • Published : 2008.02.28


The physical properties of ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films, mixed with ${\lamda}$- or ${\iota}$-carrageenan (${\kappa}:{\lamda}$ or ${\kappa}:{\iota}$ = 2:1, 1.5:1.5, 1.2:1.8) and with polyethylene glycol, were compared to those of ${\kappa}$-, ${\lamda}$-, or ${\iota}$-carrageenan films. The tensile strengths of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films decreased with increasing mixing ratios of ${\kappa}/{\lamda}$- or ${\kappa}/{\iota}$-carrageenan, respectively, and were lower than those of the ${\lamda}$- and ${\iota}$-carrageenan films. The elongations and water vapor permeabilities of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films increased with increasing mixing ratios of ${\lamda}$- and ${\iota}$-carrageenan, respectively, and were higher than those of the ${\lamda}$- or ${\iota}$-carrageenan films.


${\kappa}$-carrageenan${\lamda}$-carrageenan${\iota}$-carrageenan;tensile strengths;elongations;water vapor permeabilities


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