Journal of Polymers and the Environment

, Volume 26, Issue 7, pp 3034–3039 | Cite as

Effect of Saccharide and Alditol Additives on Uniaxial Tensile Behavior of Gellan Films

  • Jun-ichi Horinaka
  • Maki Tanaka
  • Toshikazu Takigawa
Original Paper


The uniaxial tensile behavior of gellan films containing saccharides or alditols was examined to elucidate the plasticizing effect of these additives. Five saccharides as well as two alditols were used. The films were tested after removal of water as far as possible. The tensile modulus decreased as the content of the additives increased, suggesting apparent plasticizing effect of the additives. The plasticizing effect was discussed referring the glass transition temperature instead of the melting point of the additives, assuming the additives were in the “supercooled” liquid state even below the melting point. Since some additives showed similar values of tensile modulus regardless of whether the additive was in the solid state or in the liquid state, a blending law of the moduli was proposed to explain the apparent plasticizing effect. On the other hand, it was found that xylitol and two monosaccharides glucose and fructose acted as true plasticizers. The effective factor was attributed to the solubility of these additives to the gellan matrix. A relationship between the profile of the stress–strain curve and the plasticizing effect was also proposed.


Films Saccharide Alditol Plasticizer Gellan 


  1. 1.
    Salarbashi D, Tajik S, Ghasemlou M, Shojaee-Aliabadi S, Noghabi MS, Khaksar R (2013) Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging. Carbohydr Polym 98:1127–1136CrossRefPubMedGoogle Scholar
  2. 2.
    Lafargue D, Lourdin D, Doublier JL (2007) Film-forming properties of a modified starch/κ-carrageenan mixture in relation to its rheological behavior. Carbohydr Polym 70:101–111CrossRefGoogle Scholar
  3. 3.
    Evmenenko G, Alexeev V, Reynaers H (2000) Structural study of polysaccharide films by small-angle neutron scattering. Polymer 41:1947–1951CrossRefGoogle Scholar
  4. 4.
    Yoo SR, Krochta JM (2011) Whey protein-polysaccharide blended edible film formation and barrier, tensil, thermal and transparency properties. J Sci Food Agric 91:2628–2636CrossRefPubMedGoogle Scholar
  5. 5.
    Ghazihoseini S, Alipoormazandarani N, Nafchi AM (2015) The effects of nano-SiO2 on mechainical, barrier, and moisture sorption isotherm models of novel soluble soybean polysaccharide films. Int J Food Eng 11:833–840CrossRefGoogle Scholar
  6. 6.
    Hong SI, Lee JW, Son SM (2005) Properties of polysaccharide-coated polypropylene films as affected by biopolymer and plasticizer types. Packag Technol Sci 18:1–9CrossRefGoogle Scholar
  7. 7.
    Ghasemlou M, Khodaiyan F, Oromiehie A (2011) Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran. Carbohydr Polym 84:477–483CrossRefGoogle Scholar
  8. 8.
    Yang L, Paulson AT (2000) Effects pf lipids on mechanical and moisture barrier properties of dibble gellan film. Food Res Int 33:571–578CrossRefGoogle Scholar
  9. 9.
    Horinaka J, Tanaka M, Takigawa T (2017) Plasticizing effect of saccharides on uniaxial tensile behavior of κ-carrageenan films. Nihon Reoroji Gakkaishi 45:13–18CrossRefGoogle Scholar
  10. 10.
    Rees DA (1981) Polysaccharide shapes and their interactions-some recent advances. Pure Appl Chem 53:1–14CrossRefGoogle Scholar
  11. 11.
    Gunning AP, Morris VJ (1990) Light scattering studies of tetramethyl ammonium gellan. Int J Biol Macromol 12:338–341CrossRefPubMedGoogle Scholar
  12. 12.
    Crescenzi V, Dentini M, Coviello T (1986) Comparative analysis of the behavior of gellan gum (S-60) and welan gum (S-130) in dilute aqueous solutions. Carbohydr Res 149:425–432CrossRefGoogle Scholar
  13. 13.
    Sakai T, Horinaka J, Takigawa T (2015) A new method to estimate sol-gel transition entropy for physically gelling systems. Polym J 47:244–248CrossRefGoogle Scholar
  14. 14.
    Miyoshi E, Nishinari K (1999) Effects of sugar on the sol-gel transition in gellan gum aqueous solutions. Progr Colloid Polym Sci 114:83–91CrossRefGoogle Scholar
  15. 15.
    Deszczynski M, Kasapis S, MacNaughton W, Mitchell JR (2003) Effect of sugars on the mechanical and thermal properties of agarose gels. Food Hydrocolloids 17:793–799CrossRefGoogle Scholar
  16. 16.
    Horinaka J, Sakai T, Takigawa T (2015) Effects of sugar on sol-gel transition entropy for polysaccharide gels evaluated from a Clapeyron-type equation. Nihon Reoroji Gakkaishi 43:169–173CrossRefGoogle Scholar
  17. 17.
    Lee KY, Shim J, Lee HG (2004) Mechanical properties of gellan and gelatin composite films. Carbohydr Polym 56:251–254CrossRefGoogle Scholar
  18. 18.
    Li J, Kamath K, Dwivedi C (2001) Gellan film as an implant for insulin delivery. J Biomater Appl 15:321–343CrossRefPubMedGoogle Scholar
  19. 19.
    Roos YH, Drusch S (2016) Phase transitions in foods. Academic Press, OxfordGoogle Scholar
  20. 20.
    Quijada-Garrido I, Iglesias-Gonzalez V, Mazon-Arechederra JM, Barrales-Rienda JM (2007) The role played by the interactions of small molecules with chitosan and their transition temperatures. Glass-forming liquids:1,2,3-Propantriol (glycerol). Carbohydr Polym 68:173–186CrossRefGoogle Scholar
  21. 21.
    Parks GS, Thomas SB (1934) The heat capacities of crystalline, glassy and undercooled liquid glucose. J Am Chem Soc 56:1423–1423CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Material Chemistry, Graduate School of EngineeringKyoto UniversityKyotoJapan

Personalised recommendations