Qiao Congde, Ma Xianguang, Zhang Jianlong, Yao Jinshui
School of Materials Science and Engineering, Qilu University of Technology, Jinan 250353, PR China.
Food Chem. 2017 Nov 15;235:45-50. doi: 10.1016/j.foodchem.2017.05.045. Epub 2017 May 10.
Gelatin and chitosan were mixed at different mass ratios in solution forms, and the rheological properties of these film-forming solutions, upon cooling, were studied. The results indicate that the significant interactions between gelatin and chitosan promote the formation of multiple complexes, reflected by an increase in the storage modulus of gelatin solution. Furthermore, these molecular interactions hinder the formation of gelatin networks, consequently decreasing the storage modulus of polymer gels. Both hydrogen bonds and electrostatic interactions are formed between gelatin and chitosan, as evidenced by the shift of the amide-II bands of polymers. X-ray patterns of composite films indicate that the contents of triple helices decrease with increasing chitosan content. Only one glass transition temperature (T) was observed in composite films with different composition ratios, and it decreases gradually with an increase in chitosan proportion, indicating that gelatin and chitosan have good miscibility and form a wide range of blends.
将明胶和壳聚糖以不同质量比在溶液形式下混合，并研究了这些成膜溶液冷却时的流变特性。结果表明，明胶和壳聚糖之间的显著相互作用促进了多重复合物的形成，这通过明胶溶液储能模量的增加得以体现。此外，这些分子相互作用阻碍了明胶网络的形成，从而降低了聚合物凝胶的储能模量。聚合物的酰胺-II带发生位移，证明明胶和壳聚糖之间形成了氢键和静电相互作用。复合膜的X射线图谱表明，随着壳聚糖含量的增加，三螺旋的含量降低。在不同组成比例的复合膜中仅观察到一个玻璃化转变温度（T），并且它随着壳聚糖比例的增加而逐渐降低，这表明明胶和壳聚糖具有良好的混溶性并形成了广泛的共混物。
