食品科学 ›› 2019, Vol. 40 ›› Issue (3): 194-201.doi: 10.7506/spkx1002-6630-20171030-345

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羧甲基纤维素强化胶原纤维膜的制备及其性能分析

程?珊,王稳航*,滕安国,张?凯,周敬阳,吴子男   

  1. (天津科技大学食品工程与生物技术学院,天津 300457)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501442);国家高技术研究发展计划(863计划)项目(2013AA102204)

Preparation and Property Analysis of Carboxymethyl Cellulose-Reinforced Collagen Fiber Film

CHENG Shan, WANG Wenhang*, TENG Anguo, ZHANG Kai, ZHOU Jingyang, WU Zinan   

  1. (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Online:2019-02-15 Published:2019-03-05

摘要: 基于静电相互作用(离子键、范德华力)的蛋白质-多糖聚合现象成为改良可食膜的重要手段。本实验以酸溶胀胶原纤维(正电性)为基料,研究带负电性的羧甲基纤维素(carboxymethyl cellulose,CMC)对胶原纤维膜性能的影响。结果表明:当CMC添加量(以胶原纤维质量计,下同)过多(大于10%),成膜液发生絮凝甚至分层现象而不能成膜;随着CMC添加量(范围为0%~5.0%)的增加,成膜液ζ-电势显著下降,pH值无明显变化,复合膜表面越来越粗糙,膜厚度增加,透光率显著降低(P<0.05);复合膜拉伸强度和杨氏模量随CMC添加量增加而显著增加(P<0.05),而断裂延伸率显著降低(P<0.05);当CMC添加量达5.0%时,复合膜的水蒸气透过率达到(32.41±0.86)g/(m·s·Pa),阻氧性与膜溶胀动力学性能显著提高(P<0.05);此外,热稳定性分析表明添加CMC能够提高复合膜热稳定性。由此可知,CMC能够通过静电相互作用促进与胶原纤维的结合,提高胶原纤维膜相关机械强度和阻隔性能,从而为可食膜性能提升提供了一种可行手段。

关键词: 胶原纤维膜, 羧甲基纤维素, 机械性能, 复合膜

Abstract: Protein-polysaccharide coaggregation based on electrostatic interactions (ionic bond and van der Waals force) has potential application for improving the performance of edible films. The effect of addition of different amounts of carboxymethyl cellulose (CMC) (with negative charges) on the properties of acid-swollen collagen fiber (with positive charges)-based films was investigated in this study. The results showed that the film-forming suspension began to aggregate and even could not form a film with the addition of excessive CMC (more than 10%, on the basis of collagen fiber mass). The ζ-potential value of the film-forming suspension decreased significantly with the increase in CMC concentration (0%–5.0%); however, no obvious change was observed in pH. At the same time, scanning electron microscopic (SEM) images showed that the film microstructure became rougher, the film thickness was increased and consequently the light transmittance was decreased significantly (P < 0.05) with the increase in CMC concentration. Moreover, the tensile strength and Young’ modulus of the composite films significantly increased with increasing CMC concentration (P < 0.05), while the extension at break decreased significantly (P < 0.05). The water vapor permeability of the composite film containing 5.0% CMC was (32.41 ± 0.86) g/(m·s·Pa) and its oxygen barrier property and swelling kinetics were improved significantly as compared to the control (P < 0.05). Additionally, differential scanning calorimeter (DSC) analysis indicated the incorporation of CMC improved the thermal stability of the composite film. It can be concluded that CMC could combine with collagen fiber by electrostatic interaction when added to the film-forming suspension, thereby improving the mechanical strength and barrier properties of the resulting film. The combination of CMC and collagen fiber provides a powerful tool for improving the properties of edible films.

Key words: collagen fiber film, carboxymethyl cellulose, mechanical properties, composite film

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