The numerous naturally occurring biopolymeric materials are used as edible films and coatings (lipids, proteins, and polysaccharides). Microbial levan and pullulan have been already considered as biopolymers in food industry. The aim of this work was to obtain the levan and levan/pullulan blend films and compare them using the Atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR). Two different films compositions were prepared by casting method: levan and levan/pullulan in the proportions 1:1. AFM measurements showed that levan film had a smoother surface and, consequently, a lower degree of roughness comparing to the levan/pullulan blend films. FTIR spectra showed peaks, which corresponded to all components of the obtained films.
TY - CONF
AU - Lončarević, Branka
AU - Nikolić, Vladimir
AU - Lugonja, Nikoleta
AU - Ranđelović, Danijela
AU - Gojgić-Cvijović, Gordana
AU - Jakovljević, Dragica
AU - Beškoski, Vladimir
PY - 2018
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/3983
AB - The numerous naturally occurring biopolymeric materials are used as edible films and coatings (lipids, proteins, and polysaccharides). Microbial levan and pullulan have been already considered as biopolymers in food industry. The aim of this work was to obtain the levan and levan/pullulan blend films and compare them using the Atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR). Two different films compositions were prepared by casting method: levan and levan/pullulan in the proportions 1:1. AFM measurements showed that levan film had a smoother surface and, consequently, a lower degree of roughness comparing to the levan/pullulan blend films. FTIR spectra showed peaks, which corresponded to all components of the obtained films.
PB - Belgrade : Society of Physical Chemists of Serbia
C3 - Proceedings - 6th Workshop Specific Methods for Food Safety and Quality
T1 - Levan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterization
SP - 33
EP - 36
ER -
@conference{
author = "Lončarević, Branka and Nikolić, Vladimir and Lugonja, Nikoleta and Ranđelović, Danijela and Gojgić-Cvijović, Gordana and Jakovljević, Dragica and Beškoski, Vladimir",
year = "2018",
abstract = "The numerous naturally occurring biopolymeric materials are used as edible films and coatings (lipids, proteins, and polysaccharides). Microbial levan and pullulan have been already considered as biopolymers in food industry. The aim of this work was to obtain the levan and levan/pullulan blend films and compare them using the Atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR). Two different films compositions were prepared by casting method: levan and levan/pullulan in the proportions 1:1. AFM measurements showed that levan film had a smoother surface and, consequently, a lower degree of roughness comparing to the levan/pullulan blend films. FTIR spectra showed peaks, which corresponded to all components of the obtained films.",
publisher = "Belgrade : Society of Physical Chemists of Serbia",
journal = "Proceedings - 6th Workshop Specific Methods for Food Safety and Quality",
title = "Levan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterization",
pages = "33-36"
}
Lončarević, B., Nikolić, V., Lugonja, N., Ranđelović, D., Gojgić-Cvijović, G., Jakovljević, D.,& Beškoski, V.. (2018). Levan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterization. in Proceedings - 6th Workshop Specific Methods for Food Safety and Quality
Belgrade : Society of Physical Chemists of Serbia., 33-36.
Lončarević B, Nikolić V, Lugonja N, Ranđelović D, Gojgić-Cvijović G, Jakovljević D, Beškoski V. Levan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterization. in Proceedings - 6th Workshop Specific Methods for Food Safety and Quality. 2018;:33-36..
Lončarević, Branka, Nikolić, Vladimir, Lugonja, Nikoleta, Ranđelović, Danijela, Gojgić-Cvijović, Gordana, Jakovljević, Dragica, Beškoski, Vladimir, "Levan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterization" in Proceedings - 6th Workshop Specific Methods for Food Safety and Quality (2018):33-36.
