Improvement on physical properties of pullulan films by novel cross-linking strategy

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Improvement on physical properties of pullulan films by novel cross-linking strategy
出版類型SCI(Sciences Citation Index)
出版年度2016
AuthorsChieh-Ting Chen, 陳玠廷, Kuan-I Chen 陳寬一, Hsin-Han Chiang 蔣欣翰, Yu-Kuo Chen 陳與國, & Kuan-Chen Cheng 鄭光成
開始頁108
頁數9
出版日期2016 / 12
其他編號0000
中文摘要

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.

網址https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13577
期刊名稱Journal of Food Science
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