Mechanical properties, thermal stability, and solubility of sheep bone collagen-chitosan films

文献类型： 外文期刊

第一作者： Hou, Chengli

作者： Hou, Chengli;Gao, Lingling;Wang, Zhenyu;Rao, Weili;Du, Manting;Zhang, Dequan

作者机构：

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.356； 五年影响因子：2.417 ）

ISSN： 0145-8876

年卷期： 2020 年 43 卷 1 期

页码：

收录情况： SCI

摘要： This study aimed to prepare sheep bone collagen-chitosan (BC-CS) blend films and to characterize their film-forming properties and structure. The blend films were prepared with different blend ratio of collagen and CS (BC:CS = 100:0, 60:40, 50:50, 40:60, and 0:100) with skin gelatin-chitosan (SG-CS) film used as a control. The results showed that the BC film became smoother, tougher, and more transparent when CS was added. The addition of CS significantly increased the tensile strength of the BC film. Elongation at break of the BC film decreased when the addition of CS was more than 50%. Compared with the BC film, the light barrier properties of the blended films increased in the ultraviolet region. The blend films exhibited increased thermal stability and decreased water solubility when compared with the BC film, but their permeability to water vapor increased undesirably. Fourier transform infrared spectroscopy results confirmed the formation of intermolecular hydrogen bonds between BC and CS in the blends. Conclusively, the film-forming properties of BC-CS blend films have the potential to be used for food packaging.

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