RT Journal Article
T1 Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties
A1 López-Castejón, María Luisa
A1 Bengoechea, Carlos
A1 García Morales, Moisés
A1 Martinez García, Inmaculada
A1 lopez castejon, 
AB This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics formulation, exploring the influence that different gum contents (0–20wt.%) exert over the thermomechanical and water uptake properties of bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character.
PB Elsevier
SN 0144-8617
SN 1879-1344 (electrónico)
YR 2016
FD 2016-06
LK https://hdl.handle.net/10272/25308
UL https://hdl.handle.net/10272/25308
LA eng
NO López-Castejón, M. L., Bengoechea, C., García-Morales, M., & Martínez, I. (2016). Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties. In Carbohydrate Polymers (Vol. 152, pp. 62–69). Elsevier BV. https://doi.org/10.1016/j.carbpol.2016.06.041
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026