College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2022 Nov 30;395:133605. doi: 10.1016/j.foodchem.2022.133605. Epub 2022 Jun 30.
In this work, the film-forming properties of chitosan with different molecular weights (MW) (30, 100, 200 and 300 kDa) and its adhesion properties with different postharvest fruit surfaces were analyzed. The viscosity of 30 and 300 kDa chitosan film-forming solution gradually increased from 0.007 to 1.16 Pa.s at a shear rate of 10 s. Compared to 30 kDa chitosan films, higher MW chitosan films showed enhanced water resistance, water vapor barrier properties and mechanical properties, mainly due to the different strength of interaction forces within the chitosan films, which can be confirmed by microstructural observations and FTIR results of the films. It can be found that different MW chitosan film surfaces with bananas, apples, pears, oranges and strawberries all have a similar adhesion work of about 70-80 mN m, and 100 and 200 kDa chitosan film had higher adhesion work with different fruit surfaces compared to 30 and 300 kDa.
本工作分析了不同相对分子质量（MW）（30、100、200 和 300 kDa）壳聚糖的成膜性能及其与不同采后水果表面的黏附性能。在剪切速率为 10 s 时，30 和 300 kDa 壳聚糖成膜溶液的黏度从 0.007 逐渐增加到 1.16 Pa·s。与 30 kDa 壳聚糖膜相比，较高 MW 的壳聚糖膜具有更好的耐水性、水蒸气阻隔性能和力学性能，这主要归因于壳聚糖膜内相互作用力的强度不同，这可以通过膜的微观结构观察和 FTIR 结果得到证实。可以发现，不同 MW 壳聚糖膜与香蕉、苹果、梨、橙和草莓的表面均具有约 70-80 mN·m 的相似黏附功，100 和 200 kDa 壳聚糖膜与不同水果表面的黏附功均高于 30 和 300 kDa 壳聚糖膜。
