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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging
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Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging

机译：用食品包装三种分子量的壳聚糖薄膜的制备与表征

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Recently, chitosan film has been widely used to extend the shelf life of food. In this study, high, medium and low molecular weight of chitosan were used as raw materials to prepare a series of films (C1-C27) by controlling the content of chitosan and glycerol, and their mechanical properties, water vapor permeability (WVP), oxygen transmittance (OP), morphology and antibacterial properties were characterized as well. The results indicated that all films had film-forming properties. Among them, the film C16 with high molecular weight, high chitosan content and 50% glycerol/chitosan (w/w) exhibited the excellent transparency (91.2%), elongation at break (28.948%), tensile strength (77.963 MPa), WVP (1.46 x 10-12gcm/cm(2).sPa), smooth morphology, denser structure and antibacterial property (Staphylococcus aureus and Escherichia coli). Meanwhile, the preservation properties of chitosan films were evaluated by strawberry preservation. Almost all the studied films had better preservation effect than the commercially available PE films, especially of which the film C16 was the best compared with others. It maintained the physical and chemical parameters (weight loss ratio, total soluble solids, titratable acidity, total ascorbic acid and color change) of strawberry most obviously. Hence, chitosan films had great potential for the industrial application of fruit preservation. (C) 2020 Elsevier B.V. All rights reserved.
机译：近日，壳聚糖薄膜已被广泛用于延长食品的保质期。在这项研究中，高，中和脱乙酰壳多糖的低分子量的用作原料通过控制壳聚糖和甘油的含量，以制备一系列的膜（C1-C27），以及它们的机械性能，水蒸汽渗透性（WVP），氧透过率（OP），形态和抗菌性能进行表征为好。结果表明，所有膜具有成膜性能。其中，薄膜C16具有高分子量，高脱乙酰壳多糖含量和50％甘油/脱乙酰壳多糖（W / W）表现出优异的透明性（91.2％），断裂伸长率（28.948％），拉伸强度（77.963兆帕），WVP （1.46 X 10-12gcm /厘米（2）.SPA），光滑的形态，更致密的结构和抗菌性（金黄色葡萄球菌和大肠杆菌）。同时，壳聚糖薄膜的保鲜性能进行了草莓保鲜评估。几乎所有的研究膜具有比市售PE薄膜更好的保鲜效果，尤其是其中膜C16是与其他人相比是最好的。它保持草莓的物理和化学参数（失重率，总可溶性固形物，可滴定酸度，总抗坏血酸和变色）最为明显。因此，壳聚糖膜用于水果保鲜的工业应用具有很大的潜力。 （c）2020 Elsevier B.v.保留所有权利。

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