文献类型： 外文期刊
作者： Zhang, Chao 1 ; Gao, Dandan 4 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;
作者机构： 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
关键词： gelatin;glycosylation;oxygen permeability;pullulan;semicrystalline region;tensile strength
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）
ISSN： 0022-1147
年卷期： 2013 年 78 卷 6 期
页码：
收录情况： SCI
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.
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