Effect of glycerol concentrations on the mechanical and physical properties ofchicken skin gelatin-tapioca starch composite films
A.Y. Lau, N.M. Sarbon
Abstract
This study aimed to elucidate the characteristics of chicken skin gelatin-tapioca starch composite films plasticized with different concentrations of glycerol. Gelatin-tapioca starch film solutions with different glycerol concentrations, namely A (0%), B (10%), C (20%), D (30%) and E (40%), were stirred at 45°C for 30 mins and oven-dried at 45°C. The results obtained showed that the tensile strength and Young’s modulus of the films had a negative linear correlation with glycerol concentrations, and positively correlated to the elongation at break (p<0.05). Water vapour permeability and water solubility of the films were increased with glycerol concentration increased. The plasticized films showed lower thermal stability as compared to unplasticized films. In conclusion, Film D (30% glycerol concentration) offers the most promising potential for industrial food packaging applications.