Bob,
About the action of plasticizers:
I assume the action of humectants is obvious. Their mechanical effect thus is indirect.
The rest of the plasticizers act due to their own mechanical property. By blending the gelatin with them the mechanical property of the emulsion changes.
Hardeners are always related to the mechanical properties of the wet gelatin. But I assume, due to them linking the protein chains, they will have an effect on the dry gelatin too. (Though I am not sure about the extent of such effect.) From this perspective, when used as emulsion addenda, they could be seen as opponents to plasticizers.
The use of plasticzers is not only aimed at keeping the emulsion flexible, which would be a mere mechanical issue. They also, by keeping the gelatin flexible, reduce sheer forces on the halide which otherwise would result in a change of sensitivity.