RT info:eu-repo/semantics/article
T1 Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum
A1 Nuvoli, Luca
A1 Conte, Paola
A1 Fadda, Costantino
A1 Reglero Ruiz, José Antonio
A1 García Pérez, José Miguel
A1 Baldino, Salvatore
A1 Mannu, Alberto
K1 Tara gum
K1 Gelatin fish
K1 Biofilms
K1 Química orgánica
K1 Chemistry, Organic
AB 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.
PB Elsevier
SN 0032-3861
YR 2021
FD 2021-02
LK http://hdl.handle.net/10259/5601
UL http://hdl.handle.net/10259/5601
LA eng
NO FEDER (Fondo Europeo de Desarrollo Regional) and both the Spanish Agencia Estatal de Investigacióon (MAT2017–84501-R; MAT2017-88923-P) and the Consejería de Educación, Junta de Castilla y León (BU306P18)
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024