秘鲁鱿鱼皮明胶-壳聚糖复合膜的性能与结构表征  

Properties and Structure of Blend Films With Chitosan and Gelatin From Dosidicus gigas Skin

作　　者：官爱艳 杨文鸽[1] 谢果凰[1] 刘俊豪[1] 胡红艳[2] 

机构地区：[1]宁波大学海洋学院/浙江省动物蛋白食品精深加工重点实验室,浙江宁波315211 [2]浙江大学宁波理工学院,浙江宁波315000

出　　处：《核农学报》2017年第7期1349-1354,共6页Journal of Nuclear Agricultural Sciences

基　　金：海洋公益性行业科研专项(201305013);浙江省"水产"重中之重学科开放基金项目(xkzsc1430)

摘　　要：为考察壳聚糖对鱿鱼皮明胶膜的改性效果,将壳聚糖添加到明胶溶液中,考察壳聚糖的添加量对鱿鱼皮明胶复合膜机械性能、水蒸气透过率、透光性及其结构的影响。结果表明,壳聚糖能有效改善鱿鱼皮明胶膜的有关性能指标,当鱿鱼皮明胶溶液与壳聚糖溶液以60∶40(v/v)比例混合,制得复合膜的断裂伸长率相比单一明胶膜下降,但其抗拉伸强度、透光率和水蒸气阻隔能力分别比单一明胶膜提高了652%、11%和48%;差示扫描量热仪、红外及扫描电镜分析结果显示,壳聚糖能与鱿鱼皮明胶相互作用,形成结构致密的均相体系,提高复合膜的热变性温度。综上可知,鱿鱼皮明胶与壳聚糖之间具有良好的相容性,壳聚糖是一种较理想的明胶膜改性材料。本试验结果为鱿鱼皮明胶作为食品保鲜膜的应用提了供依据。In order to study the modified effect of chitosan on the films prepared from Dosidicus gigas skin gelatin,the effect of chitosan addition on the mechanical properties,water vapor permeability,light transmission,thermostability and texture of complex films with different ratio of gelatin and chitosan was investigated. The results indicated that the chitosan can improve the properties of edible gelatin films. When the gelatin solution and chitosan solution mixed with a ratio of 60∶ 40（ v/v）,the elongation at break of blend gelatin-chitosan films decreased compared with the single gelatin film,but the tensile strength,light transmission and water vapor barrier ability increased by 625%,11% and 48%,respectively. The results of fourier transform infrared spectroscopy（ FTIR） and differential scanning calorimetry（ DSC）showed that the chitosan can interact with squid skin gelatin,form the dense homogeneous system structure and improve the thermal denaturation temperature of the composite film. Chitosan is an ideal modified material for gelatin films by a clear interaction between chitosan and gelatin from Dosidicus gigas. The results can provide theory basis for using films prepared from Dosidicus gigas skin gelatin as food wrapper.

关 键 词：鱿鱼皮明胶 壳聚糖 复合膜 性能 结构 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]