Effect of Gelatin Addition on Properties of Pullulan Films

被引：35

作者：

Zhang, Chao ^{[1
,2
,3
]}

Gao, Dandan ^{[4
]}

Ma, Yue ^{[1
,2
,3
]}

Zhao, Xiaoyan ^{[1
,2
,3
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing, Peoples R China

[2] Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China

[3] Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

[4] Northeast Agr Univ, Dept Food Sci, Haerbin 150030, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2013年 / 78卷 / 06期

关键词：

gelatin; glycosylation; oxygen permeability; pullulan; semicrystalline region; tensile strength; EDIBLE FILMS; KONJAC GLUCOMANNAN; SHELF-LIFE; COLLAGEN; COMPLEXES; PROTEINS; GLYCEROL; FIBROIN; BLENDS; POWDER;

D O I：

10.1111/j.1750-3841.2012.02925.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The gelatin was added into pullulan films to improve their performances and lower their cost. The gelatin addition raised the tensile strength of the gelatin-pullulan composite films, and reduced the oxygen permeability. The cost of composite films was reduced comparing to that of the pullulan films. Moreover, the molecular interaction of the composite film was evaluated. The interactions of gelatin and pullulan in the composite films were detected, such as (1) formation of 2 glycosylated proteins; (2) improvement of beta-sheet content; (3) formation of the interchain hydrogen bond and a semicrystalline region. Therefore, the molecular interaction was the main reason for the performance improvement of the composite films.

引用

页码：C805 / C810

页数：6

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