Luan Qian-Yu, Wang Yu-Sheng, Zhang Yi-Xiu, Hu Xiao-Tong, Chen Hai-Hua
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China.
Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, PR China.
Int J Biol Macromol. 2024 Sep 26;280(Pt 3):136079. doi: 10.1016/j.ijbiomac.2024.136079.
This study developed an edible film based on calcium-crosslinked sodium alginate (SA) using the casting method. The investigation assessed how the α-L-guluronic acid/β-D-mannuronic acid (G/M ratio) and zein addition influence the film's physicochemical properties. Fourier transform infrared spectroscopy and scanning electron microscopy findings suggest that the G/M ratio modulates the film's physicochemical characteristics by altering SA molecular cross-linking strength and the film's network structure density. At a G/M ratio of 0.85, the film exhibits a more uniform network structure, enhanced moisture resistance, hydrophobicity, and mechanical properties. Zein, evenly dispersed within the film matrix, establishes strong hydrogen bonds and electrostatic interactions with SA, enhancing the film's network structure and boosting its thermophysical, mechanical, and moisture resistance characteristics. The study demonstrates that modifying the G/M ratio and incorporating zein enhances the film's mechanical and hydrophobic properties, broadening its potential applications in food packaging.
本研究采用流延法制备了基于钙交联海藻酸钠（SA）的可食用薄膜。该研究评估了α-L-古洛糖醛酸/β-D-甘露糖醛酸（G/M比）和玉米醇溶蛋白的添加对薄膜理化性质的影响。傅里叶变换红外光谱和扫描电子显微镜结果表明，G/M比通过改变SA分子交联强度和薄膜网络结构密度来调节薄膜的理化特性。在G/M比为0.85时，薄膜呈现出更均匀的网络结构、增强的防潮性、疏水性和机械性能。均匀分散在薄膜基质中的玉米醇溶蛋白与SA建立了强氢键和静电相互作用，增强了薄膜的网络结构并提高了其热物理、机械和防潮性能。该研究表明，改变G/M比并加入玉米醇溶蛋白可增强薄膜的机械和疏水性能，拓宽其在食品包装中的潜在应用。
