Kumar R, Ghoshal G, Goyal M
1Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India.
Research Planning and Business Development, CSIR-NIIST, Pappanamcode, Trivandrum, India.
J Food Sci Technol. 2019 Apr;56(4):1954-1965. doi: 10.1007/s13197-019-03662-4. Epub 2019 Mar 11.
In this work, citric acid (CA) modified starch/gelatin composite films were prepared by mixing modified starch and gelatin in different proportions (1:0, 1:1, 1:4, 4:1 and 0:1). Blending of chemically modified starch with food grade CA and gelatin as second polymers were studied as a new and novel approach for fabrication of eco-friendly composite films with excellent packaging properties. Taking considerations of improvement in functional properties of the films, a series of starch films were derived using CA-starch and gelatin using solution casting approach. Influence of CA (0.5%, 1%, 3%, 5% and 7% w/w of total starch) on functional properties (moisture content, solubility, swelling index, moisture migration rate, moisture absorption, opacity and mechanical properties) were studied. FTIR and SEM analysis were utilized to characterize the interaction between the starch chains and surface morphology of films. Findings revealed that functional properties (aqueous solubility, swelling index, and moisture barrier properties) significantly (0.05) improved as CA content increased. Composite films with CA-starch/gelatin of the ratio (4:1) revealed excellent functional properties. FTIR spectra illustrated strong interaction between the starch chains in the starch films. SEM analysis showed that gelatin exhibited good compatibility in the composite films. Therefore obtained composite films possessed a homogenious, dense and compact networks. In conclusion, CA and gelatin made better starch film properties and broadened the potential applications in the food packaging.
在本研究中，通过将改性淀粉和明胶按不同比例（1:0、1:1、1:4、4:1和0:1）混合制备了柠檬酸（CA）改性淀粉/明胶复合膜。研究了将化学改性淀粉与食品级CA和作为第二聚合物的明胶共混，作为制备具有优异包装性能的环保复合膜的一种新方法。考虑到薄膜功能特性的改善，采用溶液浇铸法，用CA-淀粉和明胶制备了一系列淀粉薄膜。研究了CA（占总淀粉的0.5%、1%、3%、5%和7%，w/w）对功能特性（水分含量、溶解度、溶胀指数、水分迁移率、吸湿率、不透明度和机械性能）的影响。利用傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）分析来表征淀粉链之间的相互作用以及薄膜的表面形态。研究结果表明，随着CA含量的增加，功能特性（水溶性、溶胀指数和防潮性能）显著（P<0.05）改善。CA-淀粉/明胶比例为4:1的复合膜表现出优异的功能特性。FTIR光谱表明淀粉薄膜中淀粉链之间存在强烈的相互作用。SEM分析表明明胶在复合膜中表现出良好的相容性。因此得到的复合膜具有均匀、致密和紧密的网络结构。总之，CA和明胶改善了淀粉薄膜的性能，并拓宽了其在食品包装中的潜在应用。
