Structure and Properties of Sodium Alginate-Sodium Carboxymethylcellulose-Gelatin Compound Film

doi:10.7506/spkx1002-6300-201005021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 91-95.doi: 10.7506/spkx1002-6300-201005021

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Structure and Properties of Sodium Alginate-Sodium Carboxymethylcellulose-Gelatin Compound Film

LI Hui1，LU Li-xin1,2,*，WANG Li-qiang1,2

(1. Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China；2. Key Laboratory of Food Packaging
Techniques and Safety, China National Packaging Corporation, Wuxi 214122, China)

Received:2009-06-09 Revised:2009-11-01 Online:2010-03-01 Published:2010-12-29
Contact: LU Li-xin1,2,*， E-mail:lulx@jiangnan.edu.cn

Abstract

Abstract:

A compound film was successfully prepared by coagulation of sodium alginate (NaAlg), sodium carboxymethylcellulose (CMC) and gelatin (GLE) in aqueous solution. FT-IR, XRD, SEM and UV-Visible spectroscopy were used for the structural characterization of this compound film, and along with this, its mechanical properties, water solubility and UV absorption were also measured. Results indicated strong interaction and good compatibility among sodium alginate, sodium carboxymethylcellulose and gelatin were observed. This compound film showed obviously improved physical and chemical properties, when compared with single NaAlg and CMC films and their compound film.

Key words: sodium alginate, sodium carboxymethylcellulose, gelatin, compound film, compatibility

CLC Number:

TB303

LI Hui1，LU Li-xin1,2,*，WANG Li-qiang1,2. Structure and Properties of Sodium Alginate-Sodium Carboxymethylcellulose-Gelatin Compound Film[J]. FOOD SCIENCE, 2010, 31(5): 91-95.

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Structure and Properties of Sodium Alginate-Sodium Carboxymethylcellulose-Gelatin Compound Film

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