鱼明胶基可食抗菌膜的制备及性能研究

Preparation and performance of fish gelatin-based edible antibacterial film

为提高鱼明胶可食膜的抑菌性能和机械性能。采用流延成膜,以明胶-海藻酸钠为基底,掺入羧化壳聚糖制备三元共混。评价复合膜的机械性能、水蒸气透过性、透光率、抑菌性能和傅里叶变换红外光谱等指标,探究不同添加量羧化壳聚糖对复合膜性能的影响。结果表明,复合膜各组分之间存在较强的相互作用。羧化壳聚糖的添加可以有效改善复合膜的抗拉强度和阻水性,提高复合膜的紫外阻隔性能和抑菌活性。其中,羧化壳聚糖添加量为10 g/L制成的复合膜,其抗拉强度为(7.06±0.15)MPa、断裂伸长率为(101.26±0.67)%、水蒸气透过率为(0.94±0.01)g·mm/(m^(2)·h·kPa)、抑菌活性为(37.62±10.27)%,可作为食品内包装材料。

To enhance the antibacterial and mechanical properties of fish gelatin edible film,a ternary blend was prepared using a casting method.Gelatin-sodium alginate was used as the base,and carboxymethyl chitosan was added to the blend.The mechanical properties,water vapor permeability,transparency,antibacterial properties,and Fourier transform infrared spectra of the composite film were evaluated to investigate the effect of different amounts of carboxymethyl chitosan on the properties of the composite film.Results showed that there was a strong interaction between the components of the composite film.The addition of carboxymethyl chitosan effectively improved the tensile strength and water resistance of the composite film and increased its UV barrier and antibacterial activity.The composite film produced with 10 g/L carboxymethyl chitosan had a tensile strength of(7.06±0.15)MPa,elongation at break of(101.26±0.67)%,a water vapor permeability of(0.94±0.01)g·mm/(m^(2)·h·kPa),and an antibacterial activity of(37.62±10.27)%,which made it suitable for packaging material.