Fabrication of gelatin-laponite composite films: Effect of the concentration of laponite on physical properties and the freshness of meat during storage

被引：55

作者：

Li, Xin ^{[1
]}

Liu, Anjun ^{[1
]}

Ye, Ran ^{[2
]}

Wang, Yuemeng ^{[1
,2
]}

Wang, Wenhang ^{[1
,2
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

[2] Univ Tennessee, Dept Biosyst Engn & Soil Sci, Knoxville, TN 37996 USA

来源：

FOOD HYDROCOLLOIDS | 2015年 / 44卷

关键词：

Gelatin; Laponite; Nanoclay; Composite films; Antioxidant activity; Meat quality; NITROGEN TVB-N; PHYSICOCHEMICAL PROPERTIES; METHODOLOGY; QUALITY; GLUCOSE; ETHANOL; ESTERS; ACID; SKIN; GELS;

D O I：

10.1016/j.foodhyd.2014.10.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The biodegradable and biocompatible gelatin-laponite composite films were developed in this study. The effect of the concentration of laponite on the physicochemical properties of the gelatin-laponite film was investigated. The results suggested that the gel strength, mechanical properties, water vapor permeability and water solubility of gelatin-laponite composite films are significantly improved with the increase of the concentration of laponite. In addition, the microstructures of gelatin-laponite films were also characterized by scanning electron microscope (SEM) micrographs. The results of fourier transform infrared spectroscopy (FTIR) indicated that laponite facilitated the conformational changes of proteins films. Furthermore, gelatin-laponite films exhibited substantial enhancement of the quality of meat during storage, which was improved with the concentration of laponite. Hence, gelatin-laponite composite films could be potentially utilized in the development of the novel packaging material in food industries. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：390 / 398

页数：9

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