Browse > Article

Physical Properties of Methyl Cellulose and Hydroxypropylated Methyl Cellulose Films  

Han, Youn-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea)
Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.5, 2007 , pp. 521-526 More about this Journal
Abstract
In this study, we prepared methyl cellulose (MC) and hydroxypropylated methyl cellulose (HPMC) films with polyethylene glycol (PEG) or polyphosphates as elongation enhancing materials, and with lipid layers as moisture barrier materials. We then determined their physical properties and compared the data with target physical properties such as a tensile property of 13.0 MPa, elongation of 130%, and water vapor permeability of $3.47{\times}10^{-2}ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$. The PEG and polyphosphates were required for enhancing elongation, while the coating method seemed better than the emulsion method when applying the lipid layers. With respect to elongation, the MC films were better than the HPMC films.
Keywords
methyl cellulose (MC); hydroxypropylated methyl cellulose (HPMC); polyphosphates; coating method; emulsion method;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Song TH, Kim CJ. Effect of calcium addition on physicochemical properties of cellulose-based edible films. Korean J. Food Sci. Technol. 31: 99-105 (1999)
2 Kamper SL, Fennema O. Water vapor permeability of an edible, fatty acid, bilayer films. J. Food Sci. 49: 1482-1485 (1984)   DOI
3 Mutalik V, Manjeshwar LS, Wali A, Sairam M, Raju KVSN, Aminabhavi TM. Thermodynamics/hydrodynamics of aqueous polymer solutions and dynamic mechanical characterization of solid films of chitosan, sodium alginate, guar gum, hydroxy ethyl cellulose and hydroxypropyl methyl cellulose at different temperatures. Carbohyd. Polym. 65: 9-21 (2006)   DOI   ScienceOn
4 ASTM. Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA, USA (1989)
5 ASTM. Annual Book of ASTM Standards. Destination E96-80 standard Test Methods for Water Vapor Transmission of Materials. American Society for Testing and Materials, Philadelphia, PA, USA (1989)
6 Han YJ, Roh HJ, Kim SS. Preparation and physical properties of cudlan composite edible films. Korean J. Food Sci. Technol. 39: 158-163 (2007)   과학기술학회마을
7 Shrestha AK, Arcot J, Paterson JL. Edible coating materials-their properies and use in the fortification of rice with folic acid. Food Res. Intl. 36: 921-928 (2003)   DOI   ScienceOn
8 Kim YH, Park HJ, Kim DM, Kim KH. Functional properties of cellulose-based films. Korean J. Food Sci. 26: 133-137 (1994)   과학기술학회마을
9 Park HJ, Weller CL, Vergano PJ, Testin RF. Permeability and mechanical properties of cellulose-based edible films. J. Food Sci. 58: 1361-1370 (1993)   DOI   ScienceOn
10 Bajdik J, Regdon Jr G, Marek T, Eros I, Süvegh K, Pintye-Hodi K. The effect of the solvent on the film-forming parameters of hydroxypropyl-cellulose. Intl. J. Pharm. 301: 192-198 (2005)   DOI   ScienceOn
11 Yakimets I, Wellner N, Smith AC, Wilson RH, Farhat I, Mitchell J. Effect of water content on the fracture behaviour of hydroxypropyl cellulose films studied by the essential work of fracture method. Mech. Mater. 39: 500-512 (2007)   DOI   ScienceOn
12 Song TH, Kim CJ. Preparation of cellulose-based edible film and its physical characteristics. Korean J. Food Sci. Technol. 28: 1-7 (1996)
13 Lim MJ, Sim JH, Choi JM, Kim YS. A study on development of eco-friendly wrap using biodegradabke resin K. Korean Ind. Eng. Chem. 16: 800-808 (2005)
14 Park JW, Testin RF, Park HJ, Vergano PJ, Weller CL. Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible films. J. Food Sci. 59: 916-919 (1994)   DOI   ScienceOn
15 KFDA: Food Additives Database. KFDA Homepage (http://fa.kfda. go.kr/Index.html) (2007)
16 Tarvainen M, Sutinen R, Peltonen S, Mikkonen H, Maunus J, Vaha-Heikkila K, Lehto V, Paronen P. Enhanced film-forming properties for ethyl cellulose and starch acetate using n-alkenyl succinic anhydrides as novel plasticizers. Eur. J. Pharm. Sci. 19: 363-371 (2003)   DOI   ScienceOn
17 Gennadios A, Weller CL, Gooding CH. Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films. J. Food Eng. 21: 395-409 (1994)   DOI   ScienceOn
18 Ayranct E, Tunc S. The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based films. Food Chem. 72: 231-236 (2001)   DOI   ScienceOn
19 Koh HY, Chinnan MS. Characteristics of corn zein and methyl cellulose bilayer edible films according to preparation protocol. Food Sci. Biotechnol. 11: 310-315 (2002)
20 Kamper SL, Fennema O. Water vapor permeability of edible bilayer films. J. Food Sci. 49: 1478-1485 (1984)   DOI
21 Turhan KN, Sahbaz F. Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. J. Food Eng. 61: 459-466 (2004)   DOI   ScienceOn
22 Greener IK, Fennema O. Barrier properties and surface characteristics of edible, bilayer films. J. Food Sci. 54: 1393-1399 (1989)   DOI