title: Mechanical and microstructural properties of "wet" alginate and composite films containing various carbohydrates.
abstract: Composite "wet" alginate films were manufactured from alginate-carbohydrate solutions containing 5% alginate and 0.25% pectin, carrageenan (kappa or iota), potato starch (modified or unmodified), gellan gum, or cellulose (extracted or commercial). The "wet" alginate films were used as a model to understand co-extruded alginate sausage casings that are currently being used by several sausage manufacturers. The mechanical, optical, and microstructural properties of the calcium cross-linked composite films were explored. In addition, the water holding capacity and textural profile analysis properties of the alginate-carbohydrate gels were studied. The results indicate that the mechanical properties of "wet" alginate films/casings can be modified by adding various carbohydrates to them. Alginate films with pectin, carrageenan, and modified potato starch had significantly (P < 0.05) greater elongation values than pure alginate films. The alginate-pectin films also had greater (P < 0.05) tensile strengths than the pure alginate films. Alginate films with extracted cellulose, commercial cellulose, and modified potato starch had lower (P < 0.05) puncture force, distance, and work values than the alginate control films. Transmission electron microscopy images showed a very uniform alginate network in the control films. Several large cellulose fibers were visible in the films with extracted cellulose, while the cellulose fibers in the films with commercial cellulose were difficult to distinguish. Despite these apparent differences in cellulose fiber length, the 2 cellulose films had similar puncture and tensile properties.
authors.affiliation: Dept. of Food Science, Univ. of Guelph, 50 Stone Rd, Guelph, N1G 2W1, ON, Canada.
authors.forename: B Allison
authors.initials: BA
authors.lastname: Harper
authors.forename: Shai
authors.initials: S
authors.lastname: Barbut
authors.forename: Alexandra
authors.initials: A
authors.lastname: Smith
authors.forename: Massimo F
authors.initials: MF
authors.lastname: Marcone
mesh_terms: D000464:Alginates / Q000737:chemistry*; D002351:Carrageenan / Q000737:chemistry; D002482:Cellulose / Q000737:chemistry; D005511:Food Handling; D005782:Gels / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D046529:Microscopy, Electron, Transmission; D015394:Molecular Structure; D010368:Pectins / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013718:Tensile Strength / Q000502:physiology; D014867:Water / Q000737:chemistry
chemical_list: D000464:Alginates; D005782:Gels; D006603:Hexuronic Acids; D011135:Polysaccharides, Bacterial; D014867:Water; C048288:gellan gum; D010368:Pectins; D020723:Glucuronic Acid; D002351:Carrageenan; D002482:Cellulose; D013213:Starch
keywords: alginate; carrageenan; cellulose; film; pectin