Study on preparation and characterization of low methoxy pectin/chitosan composite membrane

被引：0

作者：

Li J. ^{[1
]}

Zheng S. ^{[1
]}

Zhang M. ^{[1
]}

Ye Y. ^{[1
]}

Zeng F. ^{[1
]}

Fei P. ^{[1
]}

机构：

[1] School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou

来源：

Journal of Food Science and Technology (China) | 2019年 / 37卷 / 05期

关键词：

Chitosan; Composite membrane; Glycerol; High polymer material; Low methoxy pectin; Mechanical property;

D O I：

10.3969/j.issn.2095-6002.2019.05.010

中图分类号：

学科分类号：

摘要：

Low-methoxy pectin/chitosan composite membranes were prepared through the tape casting method. The formation mechanism of the composite membranes and effects of pectin, chitosan, and glycerol on the structure and properties of the membranes were discussed.The results showed that -COOH in pectin bounded to -NH2 in chitosan and promoted the formation of the composite membranes. The tensile strength and elongation at break of the composite membranes were increased firstly and then decreased with the increasing amount of pectin. And the composite membranes reached their maximum tensile strength (4.12 MPa) and elongation at break (33.24%) when the addition of pectin was 4 g. With the increasing chitosan addition, the elongation at break of the composites membranes was decreased, while the tensile strength was firstly increased and then decreased. The composites membranes attained its maximum tensile strength (4.13 MPa)when the addition of chitosan was 4 g. When the glycerol addition was 1 mL, the composites membranes got a great tensile strength of 24.32 MPa, with a poor elongation at break (4.86%). With the increase of glycerol addition, the tensile strength of the composites membranes was sharply decreased, while the elongation at break was rapidly increased. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.

引用

页码：77 / 82

页数：5

共 17 条

[1] Arancibia M.Y., Lopez-Caballero M.E., Gomez-Guillen M.C., Et al., Chitosan coatings enriched with active shrimp waste for shrimp preservation, Food Control, 54, pp. 259-266, (2015)
[2] Wang H., Shao D.X., Zhao Y.Z., Et al., Sustained release of tea polyphenols in calcium-crosslinked pectin/chitosan composite membranes, Modern Food Science and Technology, 29, 4, pp. 719-721, (2013)
[3] Bal E., Postharvest application of chitosan and low temperature storage affect respiration rate and quality of plum fruits, Journal of Agricultural Science & Technology, 15, 6, pp. 1219-1230, (2018)
[4] Chen N.N., Preparation of pectin and pectin preservation film from pomelo peel by synergistic extraction, New Chemical Materials, 45, 6, pp. 264-266, (2017)
[5] Jiao X., Zhao P., Xu L.H., Et al., Study on the migration of DEHP and DEHA to pork in PVC fresh-keeping film, Journal of Food Science and Technology, 36, 4, pp. 55-60, (2018)
[6] Wang Q.Q., Xu J.C., Gao X., Et al., Preparation and application of biodegradable sodium alginate fresh-keeping film, Food Industry, 38, 7, pp. 88-92, (2017)
[7] Kolappan C., Subramani R., Association between biomass fuel and pulmonary tuberculosis: a nested case-control study, Global Biogeochemical Cycles, 30, 8, (2016)
[8] Das S., Chaudhury A., Ng K.Y., Preparation and evaluation of zinc-pectin-chitosan composite particles for drug delivery to the colon: role of chitosan in modifying in vitro and in vivo drug release, International Journal of Pharmaceutics, 406, 1, pp. 11-20, (2011)
[9] Wang H.X., Ding K.Y., Liu J., Effect of preparation process on mechanical properties of pectin/chitosan composite membranes, Journal of Food and Biotechno-logy, 34, 1, pp. 68-73, (2015)
[10] Medeiros B.G.D.S., Pinheiro A.C., Carneiro-Da-Cunha M.G., Et al., Development and characterization of a nanomultilayer coating of pectin and chitosan-evaluation of its gas barrier properties and application on 'Tommy Atkins' mangoes, Journal of Food Engineering, 110, 3, pp. 457-464, (2012)

← 1 2 →