101. Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction
- Author
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Peng Qiao, Hao Chen, Liu Zijing, and Dong Yuhao
- Subjects
food.ingredient ,Polymers and Plastics ,Base (chemistry) ,Starch ,Titratable acid ,02 engineering and technology ,Thermal treatment ,Gelatin ,Article ,Catalysis ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,fish gelatin ,oxidized starch ,chemistry.chemical_classification ,Schiff base ,Chemistry ,04 agricultural and veterinary sciences ,General Chemistry ,021001 nanoscience & nanotechnology ,double network ,040401 food science ,composite film ,Covalent bond ,Schiff’ base reaction ,0210 nano-technology ,Nuclear chemistry - Abstract
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&rsquo, 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&rsquo, 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.
- Published
- 2019
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