Wang Yajuan, Jiang Shuting, Chen Yue, Qiu Dan, Weng Yunxuan
School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China.
Zhejiang Institute of Tianjin University, Ningbo 315201, China.
Gels. 2023 Apr 14;9(4):332. doi: 10.3390/gels9040332.
A novel composite edible film was synthesized by grafting gelatin chain onto hydroxypropyl methyl cellulose (HPMC) in the presence of glycerol (used as a plasticizer) using a solution polymerization technique. The reaction was carried out in homogeneous aqueous medium. Thermal properties, chemical structure, crystallinity, surface morphology, and mechanical and hydrophilic performance changes of HPMC caused by the addition of gelatin were investigated by differential scanning calorimetry, thermogravimetric, Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, universal testing machine and water contact angle. The results shows that HPMC and gelatin are miscible and the hydrophobic property of the blending film can be enhanced with the introduction of the gelatin. Moreover, the HPMC/gelatin blend films are flexible, and exhibit excellent compatibility, good mechanical properties and also thermal stability, and could be promising candidates for food packaging materials.
采用溶液聚合技术，在甘油（用作增塑剂）存在的情况下，通过将明胶链接枝到羟丙基甲基纤维素（HPMC）上，合成了一种新型复合可食用膜。该反应在均相水性介质中进行。通过差示扫描量热法、热重分析法、傅里叶变换红外光谱法、扫描电子显微镜、X射线衍射、万能试验机和水接触角，研究了添加明胶对HPMC的热性能、化学结构、结晶度、表面形态以及机械和亲水性能的影响。结果表明，HPMC和明胶是可混溶的，并且随着明胶的引入，共混膜的疏水性可以得到增强。此外，HPMC/明胶共混膜具有柔韧性，表现出优异的相容性、良好的机械性能和热稳定性，有望成为食品包装材料的候选者。
