National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China.
Carbohydr Polym. 2019 May 15;212:421-429. doi: 10.1016/j.carbpol.2019.02.079. Epub 2019 Feb 22.
Chitosan based organic-inorganic composite films were prepared through direct incorporation of nanosilica particles in order to enhance their performance for potential packaging material. After the addition of nanosilica, the viscosity of film-forming solutions (FFSs) decreased obviously, and the G' of FFS with 25% of nanosilica was higher than that of other FFSs with nanosilica. In low field nuclear magnetic resonance (LF-NMR) determination, the addition of 25% of nanosilica gave rise to the lowest relaxation time and peak area proportion of T component. Additionally, the changes of structure characteristic of composite films with different nanosilica content were analyzed through FTIR spectroscopy, SEM and XRD analysis. The thermal stability of films improved markedly with increasing nanosilica. The optimal mechanical properties of films were yielded at 25% of nanosilica. Furthermore, the introduction of nanosilica significantly (p < 0.05) decreased the swelling ratio of chitosan based films at pH 7.6 and pH 2.6.
采用直接添加纳米二氧化硅粒子的方法制备壳聚糖基有机-无机复合薄膜,以提高其作为潜在包装材料的性能。添加纳米二氧化硅后,成膜溶液(FFS)的粘度明显降低,且添加 25%纳米二氧化硅的 FFS 的 G'值高于其他含纳米二氧化硅的 FFS。在低场核磁共振(LF-NMR)测定中,添加 25%的纳米二氧化硅导致 T 组分的弛豫时间和峰面积比例最低。此外,通过傅里叶变换红外光谱(FTIR)、扫描电子显微镜(SEM)和 X 射线衍射(XRD)分析了不同纳米二氧化硅含量的复合薄膜的结构特征变化。随着纳米二氧化硅含量的增加,薄膜的热稳定性显著提高。当纳米二氧化硅的添加量为 25%时,薄膜的力学性能最佳。此外,纳米二氧化硅的引入显著(p < 0.05)降低了壳聚糖基薄膜在 pH 7.6 和 pH 2.6 下的溶胀率。