Preparation and functional properties of fish gelatin-chitosan blend edible films
Preparation and functional properties of fish gelatin-chitosan blend edible films
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DOI：
10.1016/j.foodchem.2012.09.081
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发表时间：
2013-02-01
期刊：
影响因子：
8.8
通讯作者：
Ghavi, Farhid Farahmand
中科院分区：
文献类型：
--
作者：
Hosseini, Seyed Fakhreddin;Rezaei, Masoud;Ghavi, Farhid Farahmand
为了改善鱼胶膜的理化性能，以壳聚糖（Ch）为原料，制备了不同浓度（100 G：OCh，80 G：20 Ch，70 G：30 Ch，60 G：40 Ch和0 G：100Ch，明胶：Ch）的鱼胶复合膜，并对其主要物理和功能性能进行了表征。结果表明，与明胶膜相比，Ch的加入显著提高了膜的拉伸强度（TS）和弹性模量（p < 0.05），但显著降低了膜的断裂伸长率（p < 0.05）。Ch显著降低了明胶膜的水蒸气渗透性（WVP）和溶解度，因为对于具有60：40比例的共混物膜，这种下降约为50%（p < 0.05）。的光屏障的测量提出了低的值在600 nm的明胶-壳聚糖膜的透明度，表明膜是非常透明的，而他们对紫外线具有优异的阻隔性能。FTIR和DSC研究表明，鱼明胶和Ch之间存在明显的相互作用，形成了一种具有增强力学性能的新材料。(C)2012爱思唯尔有限公司保留所有权利。
With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:OCh, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p < 0.05) in the tensile strength (TS) and elastic modulus, leading to stronger films as compared with gelatin film, but significantly (p < 0.05) decreased the elongation at break. Ch drastically reduced the water vapour permeability (WVP) and solubility of gelatin films, as this decline for the blend film with a 60:40 ratio has been of about 50% (p < 0.05). The light barrier measurements present low values of transparency at 600 nm of the gelatin-chitosan films, indicating that films are very transparent while they have excellent barrier properties against UV light. The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties. (C) 2012 Elsevier Ltd. All rights reserved.