甲壳素/明胶复合膜与PE保鲜膜性能对比

Comparison Between the Properties of Chitin/Gelatin Composite Membrane and PE Fresh-keeping Membrane

用明胶为基体,甘油为增塑剂,甲壳素为增强相,制备可食用、易生物降解的功能性复合膜。通过控制甲壳素的含量,研究复合膜的性能,并与市场销售的PE保鲜膜(袋)进行性能对比。在25℃和4℃环境中测试力学性能、水蒸气透过系数(water vapour permeability, WVP)、透光率。结果表明:PE保鲜膜在25℃和4℃的环境中WVP较低,密封性较好;抗拉强度和断裂伸长率受温度影响较小,但抗拉强度较低,断裂伸长率较大;透光率整体较好。复合膜的WVP、抗拉强度和断裂伸长率受温度的影响变化均较大,整体密封性较差,在低温下抗拉强度减小,断裂伸长率增加;透光率受甲壳素含量影响较大。两者的对比结果为复合膜的研究提供了方向。

Edible and biodegradable functional composite membranes were prepared by using gelatin as matrix, glycerin as plasticizer and chitin as reinforcing phase. Through controlling the content of chitin, researching the properties of composite membrane and comparing with the PE fresh-keeping memnrane sold in the market, the tensile strength, elongation at break, SEM, water vapor permeability(WVP) and light transmittance were tested in 25 ℃ and 4 ℃ environment. The results indicate that PE fresh-keeping membranes have lower WVP and Po at 25 ℃ and 4 ℃ environment. The tensile strength and elongation at break of PE fresh-keeping membrane are less affected in temperature. The tensile strength of PE fresh-keeping membrane lower than composite membranes and elongation at break is better than composite membranes. The WVP, tensile strength and elongation at break of the composite membranes are greatly affected by temperature. The tensile strength of the composite membranes decreases at low temperature. The elongation at break of the composite membranes increases at low temperature. The transmittance of PE fresh-keeping membranes is good overall. Composite membranes are greatly affected by temperature. The gap between the two provides a direction for the study of composite membranes.