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Stearic acid esterified pectin: Preparation, characterization, and application in edible hydrophobic pectin/chitosan composite films.
- Source :
-
International Journal of Biological Macromolecules . Sep2021, Vol. 186, p528-534. 7p. - Publication Year :
- 2021
-
Abstract
- This work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action with 4-dimethylaminopyridine as catalyst. Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated that stearic acid was grafted on the pectin through esterification reaction, with the maximum stearic acid grafting ratio (SGR) of 10.7% for the modified pectin. The introduction of stearic acid was shown to significantly improve the emulsifying activity and stability of pectin. Composite films were prepared by blending the modified pectins and chitosan, and compared with the contact angle of 65.3° for the film with native low-methoxy pectin (PC0), the films with modified pectins showed a significant angle increase, with the highest contact angle reaching 101.9°, indicating a hydrophobic surface. Moreover, an appropriate amount of aliphatic chains could improve the tensile strength and elongation at break of the composite films due to the "anchoring effect". • The -OH of the stearic acid was bonded to the -COOH of the pectin through esterification reaction. • The introduction of the stearic enhanced membranes hydrophobicity, made contact angle from 65.3° to 101.9°. • The aliphatic chains could improve the tensile strength and elongation at break of the composite films. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01418130
- Volume :
- 186
- Database :
- Academic Search Index
- Journal :
- International Journal of Biological Macromolecules
- Publication Type :
- Academic Journal
- Accession number :
- 152061787
- Full Text :
- https://doi.org/10.1016/j.ijbiomac.2021.06.030