2024-03-29T12:42:07Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/56012023-01-31T23:42:07Zcom_10259_4313com_10259_5086com_10259_2604col_10259_4314
Repositorio Institucional de la Universidad de Burgos
author
Nuvoli, Luca
author
Conte, Paola
author
Fadda, Costantino
author
Reglero Ruiz, José A.
author
García Pérez, José Miguel
author
Baldino, Salvatore
author
Mannu, Alberto
2021-01-18T12:34:34Z
2021-01-18T12:34:34Z
2021-02
0032-3861
http://hdl.handle.net/10259/5601
10.1016/j.polymer.2020.123244
Films with different morphology can be obtained by mixing fish gelatin, Tara gum and glycerol in different ratio and by subjecting the Tara gum to a ball milling treatment before its use. The amount of the plasticizer glycerol, as well as the type of Tara gum employed (as received or milled) resulted, from SEM and AFM analyses, to strong influencing the morphology of the films and their density. Also, the morphological differences determine different thermal and mechanical behaviours. In particular, the employment of milled Tara gum allows to improve the thermal stability, as well as the mechanical properties of the polymers. A similar outcome can be obtained by increasing the glycerol content, which can be used up to 20 wt%. Glycerol amounts exceeding that percentage, are detrimental for the quality of the films and reduce their thermal and mechanical performances.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Tara gum
Gelatin fish
Biofilms
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/5601/1/Nuvoli-polymer_2021.pdf
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https://riubu.ubu.es/bitstream/10259/5601/5/Nuvoli%2cpolymer_2021.pdf.txt
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