Araştırma Makalesi
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Yıl 2019, , 175 - 184, 01.07.2019

Abdullah Kurt

https://doi.org/10.3153/FH19019

Öz

Kaynakça

  • Chang, C., Nickerson, M. T. (2015). Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Science and Technology International, 21(1), 33-44.
  • Chen, C.-H., Kuo, W.-S., Lai, L.-S. (2009). Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum. Food Hydrocolloids, 23(8), 2132-2140.
  • Chen, J., Li, J., Li, B. (2011). Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association. Carbohydrate Polymers, 86(2), 865-871.
  • Condés, M. C., Añón, M. C., Dufresne, A., Mauri, A. N. (2018). Composite and nanocomposite films based on amaranth biopolymers. Food Hydrocolloids, 74, 159-167.
  • Du, X., Li, J., Chen, J., Li, B. (2012). Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan. Food Research International, 46(1), 270-278.
  • Ekrami, M., Emam-Djomeh, Z. (2014). Water vapor permeability, optical and mechanical properties of salep-based edible film. Journal of Food Processing and Preservation, 38(4), 1812-1820.
  • Ghasemlou, M., Khodaiyan, F., Oromiehie, A., Yarmand, M. S. (2011). Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains. Food Chemistry, 127(4), 1496-1502.
  • Huang, Y.-C., Chu, H.-W., Huang, C.-C., Wu, W.-C., Tsai, J.-S. (2015). Alkali-treated konjac glucomannan film as a novel wound dressing. Carbohydrate Polymers, 117(Supplement C), 778-787.
  • Jin, W., Song, R., Xu, W., Wang, Y., Li, J., Shah, B. R., Li, Y., Li, B. (2015). Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming. Food Hydrocolloids, 48, 320-326.
  • Kurt, A., Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers, 104(Supplement C), 50-58.
  • Kurt, A., Kahyaoglu, T. (2015). Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers, 133(Supplement C), 654-661.
  • Kurt, A., Kahyaoglu, T. (2017a). Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocolloids, 69(Supplement C), 255-263.
  • Kurt, A., Kahyaoglu, T. (2017b). Purification of glucomannan from salep: Part 1. Detailed rheological characteristics. Carbohydrate Polymers, 168(Supplement C), 138-146.
  • Kurt, A., Kahyaoglu, T. (2017c). Purification of glucomannan from salep: Part 2. Structural characterization. Carbohydrate Polymers, 169, 406-416.
  • Kurt, A., Toker, O. S., Tornuk, F. (2017). Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film. International Journal of Biological Macromolecules, 102(Supplement C), 1035-1044.
  • Lai, H. C., Karim, A. A., Chee, C. S. (2006). Effects of water-glycerol and water-sorbitol interactions on the physical properties of konjac glucomannan films. Journal of Food Science, 71(2), E62-E67.
  • Li, J., Ma, J., Chen, S., He, J., Huang, Y. (2018). Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation. Food Hydrocolloids, 82, 363-369.
  • Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., Li, B. (2014). Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9-15.
  • Liang, T., Wang, L. (2017). Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch. gum: Effects of type and concentration of plasticizers. Food Hydrocolloids, 77, 501-508.
  • Liu, F., Luo, X., Lin, X. (2010). Adsorption of tannin from aqueous solution by deacetylated konjac glucomannan. Journal of Hazardous Materials, 178(1), 844-850.
  • Liu, J., Li, B., Zhu, B., Fu, R. H., Yuan, L. N., Huang, W., Ma, M. H. (2010). Study on properties and aggregation structures of deacetylated konjac glucomannan / chitosan hydrochloride absorbent blend gel films. Journal of Applied Polymer Science, 115(3), 1503-1509.
  • Liu, J., Liu, S., Wu, Q., Gu, Y., Kan, J., Jin, C. (2017). Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film. Food Hydrocolloids, 73, 90-100.
  • Ma, Q., Du, L., Yang, Y., Wang, L. (2017a). Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA). Food Hydrocolloids, 63, 677-684.
  • Ma, Q., Du, L., Yang, Y., Wang, L. (2017b). Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA). Food Hydrocolloids, 63(Supplement C), 677-684.
  • Mikkonen, K. S. (2009). Mannans as film formers and emulsion stabilizers University of Helsinki, Helsinki University Printing House.
  • Mikkonen, K. S., Heikkilä, M. I., Helén, H., Hyvönen, L., Tenkanen, M. (2010). Spruce galactoglucomannan films show promising barrier properties. Carbohydrate Polymers, 79(4), 1107-1112.
  • Nair, S. B., Jyothi, A. N., Sajeev, M. S., Misra, R. (2011). Rheological, mechanical and moisture sorption characteristics of cassava starch-konjac glucomannan blend films. Starch/Staerke, 63(11), 728-739.
  • Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. d. A., Menegalli, F. C. (2013). Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolloids, 30(2), 681-690.
  • Peressini, D., Bravin, B., Lapasin, R., Rizzotti, C., Sensidoni, A. (2003). Starch–methylcellulose based edible films: rheological properties of film-forming dispersions. Journal of Food Engineering, 59(1), 25-32.
  • Piermaria, J. A., Pinotti, A., Garcia, M. A., Abraham, A. G. (2009). Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization. Food Hydrocolloids, 23(3), 684-690.
  • Razavi, S. M. A., Mohammad Amini, A., Zahedi, Y. (2015). Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids, 43(Supplement C), 290-298.
  • Rossman, J. M. (2009). Commercial Manufacture of Edible Films. In K. C. Huber, M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (pp. 367-390). New York, NY: Springer New York.
  • Saricaoglu, F. T., Tural, S., Gul, O., Turhan, S. (2018). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
  • Soo, P. Y., Sarbon, N. M. (2018). Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour. Food Packaging and Shelf Life, 15, 1-8.
  • Thakhiew, W., Devahastin, S., Soponronnarit, S. (2010). Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films. Journal of Food Engineering, 99(2), 216-224. Wang, S., Zhan, Y., Wu, X., Ye, T., Li, Y., Wang, L., Chen, Y., Li, B. (2014). Dissolution and rheological behavior of deacetylated konjac glucomannan in urea aqueous solution. Carbohydrate Polymers, 101(Supplement C), 499-504.
  • Wu, C., Tian, J., Li, S., Wu, T., Hu, Y., Chen, S., Sugawara, T., Ye, X. (2016). Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging. Carbohydrate Polymers, 146, 10-19.
  • Wu, J., Zhong, F., Li, Y., Shoemaker, C. F., Xia, W. (2013). Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films. Food Hydrocolloids, 30(1), 82-91.
  • Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke, H., Jiang, F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130(Supplement C), 1-8.
  • Yilmaz, M. T., Vatansever, C. (2016). Three interval thixotropy test to determine structural regeneration of a glucomannan based hydrocolloid film at air/water interface: Interfacial, molecular, thermal and surface characterization. Food Hydrocolloids, 61, 458-468.

RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM

Yıl 2019, , 175 - 184, 01.07.2019

Abdullah Kurt

https://doi.org/10.3153/FH19019

Öz

The aim of this work was to evaluate the influence of deacetylation
degrees (DD, 0-50-100%) and concentrations of glycerol (G, 0-5-10%) on the film
solution rheology and physical properties of salep glucomannan film. Solution
rheology experiments demonstrated that the deacetylation can be used as a tool
to regulate film solution flow, its spread and also coating applications.
Deacetylated salep films were produced with and without glycerol. The non-plasticized film was obtained with no
cracks and bubbles. The
deacetylation of purified glucomannan with the aid of glycerol significantly
changed the physical properties of the film by increasing its density, opacity
whereas light transmittance and moisture content were decreased due to the
formation of associations between acetyl free regions of the glucomannan
chains. Overall, 100% DD films with 10% glycerol demonstrated better physical
characteristics. Findings suggest that deacetylation is promising chemically
modification method for the production of food packaging materials.

Anahtar Kelimeler

Biodegradable film Salep glucomannan Deacetylation Rheology Physical properties

Kaynakça

  • Chang, C., Nickerson, M. T. (2015). Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Science and Technology International, 21(1), 33-44.
  • Chen, C.-H., Kuo, W.-S., Lai, L.-S. (2009). Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum. Food Hydrocolloids, 23(8), 2132-2140.
  • Chen, J., Li, J., Li, B. (2011). Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association. Carbohydrate Polymers, 86(2), 865-871.
  • Condés, M. C., Añón, M. C., Dufresne, A., Mauri, A. N. (2018). Composite and nanocomposite films based on amaranth biopolymers. Food Hydrocolloids, 74, 159-167.
  • Du, X., Li, J., Chen, J., Li, B. (2012). Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan. Food Research International, 46(1), 270-278.
  • Ekrami, M., Emam-Djomeh, Z. (2014). Water vapor permeability, optical and mechanical properties of salep-based edible film. Journal of Food Processing and Preservation, 38(4), 1812-1820.
  • Ghasemlou, M., Khodaiyan, F., Oromiehie, A., Yarmand, M. S. (2011). Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains. Food Chemistry, 127(4), 1496-1502.
  • Huang, Y.-C., Chu, H.-W., Huang, C.-C., Wu, W.-C., Tsai, J.-S. (2015). Alkali-treated konjac glucomannan film as a novel wound dressing. Carbohydrate Polymers, 117(Supplement C), 778-787.
  • Jin, W., Song, R., Xu, W., Wang, Y., Li, J., Shah, B. R., Li, Y., Li, B. (2015). Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming. Food Hydrocolloids, 48, 320-326.
  • Kurt, A., Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers, 104(Supplement C), 50-58.
  • Kurt, A., Kahyaoglu, T. (2015). Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers, 133(Supplement C), 654-661.
  • Kurt, A., Kahyaoglu, T. (2017a). Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocolloids, 69(Supplement C), 255-263.
  • Kurt, A., Kahyaoglu, T. (2017b). Purification of glucomannan from salep: Part 1. Detailed rheological characteristics. Carbohydrate Polymers, 168(Supplement C), 138-146.
  • Kurt, A., Kahyaoglu, T. (2017c). Purification of glucomannan from salep: Part 2. Structural characterization. Carbohydrate Polymers, 169, 406-416.
  • Kurt, A., Toker, O. S., Tornuk, F. (2017). Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film. International Journal of Biological Macromolecules, 102(Supplement C), 1035-1044.
  • Lai, H. C., Karim, A. A., Chee, C. S. (2006). Effects of water-glycerol and water-sorbitol interactions on the physical properties of konjac glucomannan films. Journal of Food Science, 71(2), E62-E67.
  • Li, J., Ma, J., Chen, S., He, J., Huang, Y. (2018). Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation. Food Hydrocolloids, 82, 363-369.
  • Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., Li, B. (2014). Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9-15.
  • Liang, T., Wang, L. (2017). Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch. gum: Effects of type and concentration of plasticizers. Food Hydrocolloids, 77, 501-508.
  • Liu, F., Luo, X., Lin, X. (2010). Adsorption of tannin from aqueous solution by deacetylated konjac glucomannan. Journal of Hazardous Materials, 178(1), 844-850.
  • Liu, J., Li, B., Zhu, B., Fu, R. H., Yuan, L. N., Huang, W., Ma, M. H. (2010). Study on properties and aggregation structures of deacetylated konjac glucomannan / chitosan hydrochloride absorbent blend gel films. Journal of Applied Polymer Science, 115(3), 1503-1509.
  • Liu, J., Liu, S., Wu, Q., Gu, Y., Kan, J., Jin, C. (2017). Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film. Food Hydrocolloids, 73, 90-100.
  • Ma, Q., Du, L., Yang, Y., Wang, L. (2017a). Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA). Food Hydrocolloids, 63, 677-684.
  • Ma, Q., Du, L., Yang, Y., Wang, L. (2017b). Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA). Food Hydrocolloids, 63(Supplement C), 677-684.
  • Mikkonen, K. S. (2009). Mannans as film formers and emulsion stabilizers University of Helsinki, Helsinki University Printing House.
  • Mikkonen, K. S., Heikkilä, M. I., Helén, H., Hyvönen, L., Tenkanen, M. (2010). Spruce galactoglucomannan films show promising barrier properties. Carbohydrate Polymers, 79(4), 1107-1112.
  • Nair, S. B., Jyothi, A. N., Sajeev, M. S., Misra, R. (2011). Rheological, mechanical and moisture sorption characteristics of cassava starch-konjac glucomannan blend films. Starch/Staerke, 63(11), 728-739.
  • Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. d. A., Menegalli, F. C. (2013). Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolloids, 30(2), 681-690.
  • Peressini, D., Bravin, B., Lapasin, R., Rizzotti, C., Sensidoni, A. (2003). Starch–methylcellulose based edible films: rheological properties of film-forming dispersions. Journal of Food Engineering, 59(1), 25-32.
  • Piermaria, J. A., Pinotti, A., Garcia, M. A., Abraham, A. G. (2009). Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization. Food Hydrocolloids, 23(3), 684-690.
  • Razavi, S. M. A., Mohammad Amini, A., Zahedi, Y. (2015). Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids, 43(Supplement C), 290-298.
  • Rossman, J. M. (2009). Commercial Manufacture of Edible Films. In K. C. Huber, M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (pp. 367-390). New York, NY: Springer New York.
  • Saricaoglu, F. T., Tural, S., Gul, O., Turhan, S. (2018). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
  • Soo, P. Y., Sarbon, N. M. (2018). Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour. Food Packaging and Shelf Life, 15, 1-8.
  • Thakhiew, W., Devahastin, S., Soponronnarit, S. (2010). Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films. Journal of Food Engineering, 99(2), 216-224. Wang, S., Zhan, Y., Wu, X., Ye, T., Li, Y., Wang, L., Chen, Y., Li, B. (2014). Dissolution and rheological behavior of deacetylated konjac glucomannan in urea aqueous solution. Carbohydrate Polymers, 101(Supplement C), 499-504.
  • Wu, C., Tian, J., Li, S., Wu, T., Hu, Y., Chen, S., Sugawara, T., Ye, X. (2016). Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging. Carbohydrate Polymers, 146, 10-19.
  • Wu, J., Zhong, F., Li, Y., Shoemaker, C. F., Xia, W. (2013). Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films. Food Hydrocolloids, 30(1), 82-91.
  • Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke, H., Jiang, F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130(Supplement C), 1-8.
  • Yilmaz, M. T., Vatansever, C. (2016). Three interval thixotropy test to determine structural regeneration of a glucomannan based hydrocolloid film at air/water interface: Interfacial, molecular, thermal and surface characterization. Food Hydrocolloids, 61, 458-468.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Abdullah Kurt 0000-0003-1452-3278

Yayımlanma Tarihi 1 Temmuz 2019
Gönderilme Tarihi 19 Aralık 2018
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Kurt, A. (2019). RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM. Food and Health, 5(3), 175-184. https://doi.org/10.3153/FH19019

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