Effects of Glycerol and Polyethylenglycole on Physical Properties of Wheat Starch Edible Films

Wheat starch films were prepared by dispersing 4% starch in tap water, and plasticized with different levels of glycerol (Gly) and polyethylenglycole (PEG) (Gly =2 , 3 % and PEG = 0.0, 0.2, 0.3 and 0.4 %). The emulsion films were evaluated for mechanical properties, water vapor transmission (WVT) .Gly or PEG in the films led to decreases in Modulus (EM) and Tensile Strength (TS). Increasing Gly content of films led to slight increase in Elongation (EL). Increasing the PEG ratio further resulted in an increase in Elongation (EL) for all films. No significant difference in WVT was observed between films made from mixtures of various proportions of Gly with increasing PEG (addition) at all levels of plasticizer.

کلیدواژه ها:

Wheat starch pouches ، Physicochemical tests ، Shelf life