Journal
POLYMERS
Volume 11, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/polym11122065
Keywords
fish gelatin; oxidized starch; Schiff' base reaction; composite film; double network
Categories
Funding
- Shandong Provincial Natural Science Foundation [ZR2017MC019]
- Beijing Food Nutrition and Human Health High Precision Innovation Center Open Fund [20171014]
- China Postdoctoral Science Foundation [2017M612281]
- China Postdoctoral Science Special Foundation [2018T110693]
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In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff' base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff' base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry.
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