Preparation and characterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blended films

被引:247
作者
Wu, Jia [1 ]
Zhong, Fang [1 ]
Li, Yue [1 ]
Shoemaker, C. F. [2 ]
Xia, Wenshui [1 ]
机构
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wu Xi 214122, Jiangsu, Peoples R China
[2] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
关键词
Edible film; Chitosan; Pullulan; Carboxymethyl chitosan; WATER-VAPOR PERMEABILITY; EDIBLE FILMS; BARRIER PROPERTIES; STARCH; ACID;
D O I
10.1016/j.foodhyd.2012.04.002
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The characteristics of pullulan-chitosan and pullulan-carboxymethyl chitosan (CMCH) blended films were investigated. The viscosity of the film-forming solutions, mechanical properties, barrier properties (water and oxygen), water solubility, and color are reported. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) measurements were used to study the interactions and compatibility between the polysaccharides. The addition of the chitosan or CMCH to pullulan effectively modified the mechanical and oxygen barrier property of the film. The improvements in the film properties have been related to strong interactions between chitosan/CMCH and pullulan polymers, which were observed with FTIR spectroscopy. The ratio of pullulan and chitosan to achieve films with optimum mechanical properties, oxygen and water barrier properties was identified to be 1:1. Increased concentrations of chitosan lead to the formation of inter-molecular hydrogen bonds rather than the intra-molecular hydrogen bonds which were suggested from XRD measurements. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:82 / 91
页数:10
相关论文
共 34 条
[1]  
[Anonymous], 1989, ANN BOOK ASTM STAND
[2]   Water vapor permeability of edible starch based films [J].
Bertuzzi, M. A. ;
Vidaurre, E. F. Castro ;
Armada, M. ;
Gottifredi, J. C. .
JOURNAL OF FOOD ENGINEERING, 2007, 80 (03) :972-978
[3]   Glass transition and physical properties of polyol-plasticised pullulan-starch blends at low moisture [J].
Biliaderis, CG ;
Lazaridou, A ;
Arvanitoyannis, I .
CARBOHYDRATE POLYMERS, 1999, 40 (01) :29-47
[4]   Mechanical and barrier properties of edible chitosan films as affected by composition and storage [J].
Butler, BL ;
Vergano, PJ ;
Testin, RF ;
Bunn, JM ;
Wiles, JL .
JOURNAL OF FOOD SCIENCE, 1996, 61 (05) :953-&
[5]  
Davis D, 1988, 4 INT C CHIT CHIT TR, P467
[6]   Preparation and properties of alginate/carboxyrnethyl chitosan blend fibers [J].
Fan, Lihong ;
Du, Yumin ;
Zhang, Baozhong ;
Yang, Jianhong ;
Zhou, Jinping ;
Kennedy, John F. .
CARBOHYDRATE POLYMERS, 2006, 65 (04) :447-452
[7]   Physicochemical, water vapor barrier and mechanical properties of corn starch and chitosan composite films [J].
Garcia, Maria A. ;
Pinotti, Adriana ;
Zaritzky, Noemi E. .
STARCH-STARKE, 2006, 58 (09) :453-463
[8]   MEASUREMENT ERRORS IN WATER-VAPOR PERMEABILITY OF HIGHLY PERMEABLE, HYDROPHILIC EDIBLE FILMS [J].
GENNADIOS, A ;
WELLER, CL ;
GOODING, CH .
JOURNAL OF FOOD ENGINEERING, 1994, 21 (04) :395-409
[9]  
Ghorpade VM, 1995, T ASAE, V38, P1805, DOI 10.13031/2013.28007
[10]   Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation [J].
Gounga, Mahamadou Elhadji ;
Xu, Shi-Ying ;
Wang, Zhang .
JOURNAL OF FOOD ENGINEERING, 2007, 83 (04) :521-530