文献类型：期刊文献

英文题名：Xanthan-Curdlan nexus for synthesizing edible food packaging films

作者：Mohsin, Ali[1];Zaman, Waqas Qamar[2];Guo, Meijin[1];Ahmed, Waheed[1];Khan, Imran Mahmood[3];Niazi, Sobia[3];Rehman, Abdur[3];Hang, Haifeng[1];Zhuang, Yingping[1]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Natl Univ Sci & Technol NUST, Sch Civil & Environm Engn, Inst Environm Sci & Engn, Sect H-12, Islamabad 44000, Pakistan;[3]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

年份：2020

卷号：162

起止页码：43

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;EI(收录号：20242616306313);WOS:【SCI-EXPANDED(收录号:WOS:000577936100005)】；

基金：This research was supported from the National Key Research and Development Program of China (2018YFA0900300) and the Fundamental Research Funds for the China Central Universities (No. 22221818014 and No. 22221817014). This research was also supported by the 111 Project (B18022).

语种：英文

外文关键词：Xanthangum; Curdlan; Blendfilms

摘要：In this study, we prepared a series of edible blend films of xanthan and curdlan by mixing different ratios of these two biopolymers. Characterization techniques like FTIR, XRD, TGA and SEM analysis were applied to investigate the newly formed films. Moreover, mechanical properties, moisture absorbance properties and water solubility of these films were also determined. The obtained results demonstrated that the strong intermolecular hydrogen bonding was observed between xanthan and curdlan at pH 5. At this pH, the xanthan-curdlan hydrogel retained the original structure of xanthan and sustained self-aggregation of xanthan chains via hydrogen bonding, which led to strong intermolecular bonding between xanthan and curdlan. Furthermore, the 5:5 and 4:6 ratios of xanthan and curdlan showed greater interaction in the blend films that resulted in their excellent miscibility. Moreover, highest tensile strength of 28.13 and 26.45 MPa were also found in the same rational of XG/CG blend films. In addition, it was observed that the curdlan incorporation improved the water solubility properties of XG/CG blend films. Conclusively, this xanthan/curdlan nexus with excellent mechanical and moisture barrier properties confirm its potential application and prospective use as food packaging material. (c) 2020 Elsevier B.V. All rights reserved.