Study on the Blend Film Prepared by Alginate and Gelatin

Abstract:

In this paper, the effects of temperature, ionic concentration and pH on the blend solution of gelatin with sodium alginate were investigated and the properties of the blend films prepared by gelatin and sodium alginate were studied by FT–IR, DSC and SEM. The results indicated that the blend system of sodium alginate and gelatin had a conditional miscibility, the interactions between sodium alginate and gelatin molecular chains interact through hydrogen bond formation, the surface of blend film had a relatively flat and compact surface and the mass of blend membrane changed a little from 0°C to less than 800°C , however, dropped suddenly at 800°C which showed the stability of blend film was better.

• Periodical: Advanced Materials Research (Volumes 201-203)
• Pages: 2879-2882
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.201-203.2879
• Online since: February 2011
• Authors: An Na Wang, Li Gen Wu, Yu Dan Sun, Xiu Ling Li, Xiang Ying Xu, Chao Wang, Jie Wang, Qin Qin Fu, Yuan Yuan Zhang
• Keywords: Alginate, Film, Gel, Gelatin, Viscosity

References

[1] Ou, S. Y., Kwok, K. C., & Kang, Y. J. Journal of Food Engineering Vol. 64(2004), p.301.

[2] Martucci J F, Ruseckaite R A. J. Appl. Polym. Sci. Vol. 112(2009) , p.2166.

[3] Thilagar S, Jothi N. A, Omar A R S, Kamaruddin M Y, Ganabadi S. J. Biomed. Mater. Res. B, Vol. 88(2009) p.12.

[4] Artharn A, Benjakul S, Prodpran T, Tanaka P. Food Chem. Vol. 103(2007) , p.867. Kolodziejska I, Piotrowska B. Food Chem. Vol. 103(2007), p.295.

DOI: 10.1016/j.foodchem.2006.09.038

[5] Yakimets I, Wellner N, Smith A C, Wilson R H, Farhat I, Mitchell J. Polymer Vol. 46(2005) , p.125.

[6] Lizhe Wang, Mark A.E. Auty, Joe P. Kerry. Journal of Food Engineering Vol. 96 (2010) , p.199.

[7] Carvalho R A, Grosso C R F. Food Hydrocolloid Vol. 18(2004) , p.17.

[8] Vanin FM, Sobral PJA, Menegalli FC, Carvalho RA, Habitante B. Food Hydrocolloid Vol. 19(2005) , p.899.

[9] Lukasik K V, Ludescher R D. Food Hydrocolloid. Vol. 20(2006) , p.88.

[10] Bergo P, Sobral P J A. Food Hydrocolloid. Vol. 21(2007) , p.1285.

[11] Bae H J, Darby D O, Kimmel R M, Park H J, Whiteside W S. Food Chem. Vol. 114(2009) , p.180.

[12] Chiou B S, Avena-Bustillos R J, Bechtel P J, Jafri H, Narayan R, Imam S H, Glenn G M, Orts W J. Eur. Polym. J. Vol. 44(2008) , p.3748.

DOI: 10.1016/j.eurpolymj.2008.08.011

[13] Saito T, Tanuma H, Pan P, Dong T, Inoue Y. Macromol. Mater. Eng. Vol. 295(2010) , p.256.

[14] Rosellini E, Cristallini C, Barbani N, Vozzi G, Glusti P. J. Biomed. Mater. Res. A Vol. 91(2009), p.447.