Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy
| Autor: | Chieh Ting Chen, Kuan I. Chen, Hsin-Han Chiang, Kuan-Chen Cheng, Yu Kuo Chen |
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| Rok vydání: | 2016 |
| Předmět: |
Aqueous solution
Materials science Plasticizer Pullulan 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science Food packaging chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering Ultimate tensile strength Polymer chemistry Glycerol medicine Glutaraldehyde Swelling medicine.symptom 0210 nano-technology Food Science |
| Zdroj: | Journal of Food Science. 82:108-117 |
| ISSN: | 0022-1147 |
| Popis: | Pullulan based films possess several advantages, including high transparency, low toxicity, good biodegradability, good mechanical properties, and low oxygen permeability, are preferable for food packaging. The application of pullulan films on food packaging, however, has inherent disadvantage of high water solubility. In this study, glutaraldehyde and glycerol were used as the cross-linking reagent and the plasticizer respectively to improve water resistance and physical properties of the pullulan films. Effects of cross-linking degree on physical properties, including water absorptions, swelling behaviors, water vapor permeability and tensile strengths of films were evaluated. FTIR results demonstrated that the pullulan films were successfully cross-linked by glutaraldehyde. The tensile strength of pullulan films could be enhanced significantly (P < 0.05) when glutaraldehyde was between 1% and 5% (w/w); nevertheless, the amount of glutaraldehyde above 20% (w/w) led to films brittleness. With the addition of glycerol as a plasticizer enhanced the extensibility of films as well as the hydrophilicity, resulting in higher water vapor permeability. |
| Databáze: | OpenAIRE |
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