Research on the Preparation and Properties of the Sodium Alginate-fish Gelatin Composite Edible Film

被引：0
|
作者：
Dong Y. [1 ]
Chen H. [1 ]
Wu Z. [1 ]
Qiao P. [1 ]
Liu Z. [1 ]
机构：
[1] College of Marine, Shandong University (Weihai), Weihai, 264200, Shandong
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 01期
关键词：
Composite edible film; Fish gelatin; Mechanical properties; Sodium alginate;
D O I：
10.16429/j.1009-7848.2020.01.017
中图分类号：
学科分类号：
摘要：
In order to improve the characteristics of fish gelatin or sodium alginate single edible film, different ratios of sodium alginate/ fish gelatin complex were adopted to prepare the composite film. Glycerol(3%, w/w) was supplied as the plasticizer. Water vapor permeance, solubility, moisture content, chromatism values, tensile strength and antibacterial activity were taken into account to evaluate the film properties. Fish gelatin and sodium alginate single film were set as the control. The present research found that with the sodium alginate/ fish gelatin ratio increased from 1 : 9 to 1 : 1, the water vapor permeance rate of the composite film decreased from 6.19 gm-1d-1MPa-1 to 2.80 gm-1d-1MPa-1, while the solubility increased from 61.6% to 73.92%. Those meant that the water-resisting property and the solubility were greatly improved. In addition, the strength tensile of the film was improved significantly with the fish gelatin concentration increasing from 2.5% to 4.5%. Furthermore, the composite film reached the optimum tensile strength (458.00 g•f) at the fish gelatin concentration of 4.5%. Both single film and composite film showed great antimicrobial properties to Staphylococcus aureus and Escherichia coli. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：134 / 140
页数：6
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