Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

Film-forming solutions based on four types of biopolymers were prepared and their rheological properties determined. High methylated apple pectin sodium alginate used at the concentrations 1%, 1.5%, 2%, whereas soy protein isolate pork gelatin obtained 4%, 8%, 12%. The parameters determining production appropriate type packaging film or edible coating are setting time substrate, regardless its type, gelation temperature, which analyzed in study by determination flow curves dispersions. Newtonian model was to describe solutions, while Ostwald–de Waele high solutions. apparent viscosity all increased with increasing biopolymer concentrations, from 0.0042 0.0061 Pa·s 0.0187 0.0884 for high-methylated alginate, respectively; whereas, a protein-based solution increase 0.024 0.100 0.0018 0.0056 gelatin, respectively. Modulus elasticity appeared only highest means that formation continuous structure occurs different mechanisms depending amount dispersed aqueous