Publication:
Characterization of a New Biodegradable Edible Film Made from Salep Glucomannan

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dc.authorscopusid56023809500
dc.authorscopusid12792933400
dc.contributor.authorKurt, Abdullah
dc.contributor.authorKahyaoǧlu, T.
dc.date.accessioned2020-06-21T13:57:27Z
dc.date.available2020-06-21T13:57:27Z
dc.date.issued2014
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[null] null, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Department of Food Engineering, Engineering and Architecture Faculty, Bitlis Eren Üniversitesi, Bitlis, Turkey; [Kahyaoǧlu] Talip, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Food Engineering Department, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractThe aims of this study were to report the film-forming properties of salep glucomannan (SG) and characterize its physical, barrier, mechanical, sorption and thermal properties for the first time. Galactomannan films (LBG, locust bean gum; GG, guar gum) were also prepared to compare with SG films. The steady and oscillatory rheological behaviors of the film solution were evaluated. The viscosity of the SG was less dependent than that of LBG and GG on temperature. The physical properties of SG films showed good potential for food applications. The oxygen and water vapor barrier properties of SG were better than LBG and GG films. SG film was less mechanically resistant than LBG but more flexible than galactomannan films. The highest transition temperature (T<inf>g</inf>) was determined to be -11.46 ± 0.65 C for SG film. The results showed that SG has good potential for use in producing an edible film for various food applications. © 2014 Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.carbpol.2014.01.003
dc.identifier.endpage58en_US
dc.identifier.issn0144-8617
dc.identifier.issn1879-1344
dc.identifier.issue1en_US
dc.identifier.pmid24607159
dc.identifier.scopus2-s2.0-84893398510
dc.identifier.scopusqualityQ1
dc.identifier.startpage50en_US
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2014.01.003
dc.identifier.volume104en_US
dc.identifier.wosWOS:000333787700008
dc.identifier.wosqualityQ1
dc.institutionauthorKurt, Abdullah
dc.language.isoenen_US
dc.publisherElsevier Science Ltden_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.relation.journalCarbohydrate Polymersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEdible Filmsen_US
dc.subjectFilm Propertiesen_US
dc.subjectGalactomannanen_US
dc.subjectGlucomannanen_US
dc.subjectRheologyen_US
dc.subjectSalepen_US
dc.titleCharacterization of a New Biodegradable Edible Film Made from Salep Glucomannanen_US
dc.typeArticleen_US
dspace.entity.typePublication

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