Scale-up preparation and characterization of collagen/sodium alginate blend films
文献类型：期刊论文
| 作者 | Huaiyu Wang; Zhe Wang; Shuaifeng Hu |
| 刊名 | Journal of Food Quality
 |
| 出版日期 | 2017 |
| 文献子类 | 期刊论文 |
| 英文摘要 | In an effort to produce scale up of edible films, collagen based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal properties, mechanical properties, water vapor permeability (WVP) and oxygen permeability (OP). The microstructures were also evaluated scanning electron microscopy (SEM), atomic force microscopy (AFM) and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, decreased E and WVP (P<0.05), but not obvious effect on OP (P > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) =10:2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s-1), and better TS (26.49 Mpa), E (64.98%), WVP (1.79×10-10g·cm-1·s-1·Pa-1) and OP (3.77×10-5cm3·m-2·d-1·Pa-1). |
| URL标识 | 查看原文 |
| 语种 | 英语 |
| 源URL | [http://ir.siat.ac.cn:8080/handle/172644/12306]  |
| 专题 | 深圳先进技术研究院_医药所 |
| 作者单位 | Journal of Food Quality |
| 推荐引用方式 GB/T 7714 | Huaiyu Wang,Zhe Wang,Shuaifeng Hu. Scale-up preparation and characterization of collagen/sodium alginate blend films[J]. Journal of Food Quality,2017. |
| APA | Huaiyu Wang,Zhe Wang,&Shuaifeng Hu.(2017).Scale-up preparation and characterization of collagen/sodium alginate blend films.Journal of Food Quality. |
| MLA | Huaiyu Wang,et al."Scale-up preparation and characterization of collagen/sodium alginate blend films".Journal of Food Quality (2017). |
入库方式： OAI收割
来源：深圳先进技术研究院
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