Effect of ultrasonic modification on properties of chitosan/starch composite membrane

  • PEI Nuo ,
  • DU Yufan ,
  • SUN Jie ,
  • WANG Zhihe
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(National Freshwater Aquatic Products Processing Technology Research and Development Center (Shanghai),Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic Products Processing and Preservation, Shanghai 201306, China)

Received date: 2021-09-05

  Revised date: 2021-10-09

  Online published: 2022-10-17

Abstract

As a green packaging material, chitosan/starch composite film has been widely used in food packaging, but the weak mechanical properties limit its application. In this paper, chitosan/starch composite membrane was modified by ultrasonic, and then the mechanical properties, barrier properties, surface structure, secondary structure, thermal stability and biological activity of the composite membrane modified by different ultrasonic frequencies were compared. The results showed that the tensile strength and elongation at break of the composite films increased first and then decreased with the increase of ultrasonic intensity. After 28 kHz ultrasonic treatment, the tensile strength of the composite film increased by 157%. Secondary structure, microstructure and thermal stability results also showed that it had a more stable internal structure. The bacteriostasis and antioxidant activity were better than other groups. This study proved that ultrasonic modification could improve the properties of composite membrane, and provided a theoretical basis for the effective application of chitosan/starch composite membrane.

Cite this article

PEI Nuo , DU Yufan , SUN Jie , WANG Zhihe . Effect of ultrasonic modification on properties of chitosan/starch composite membrane[J]. Food and Fermentation Industries, 2022 , 48(18) : 88 -94 . DOI: 10.13995/j.cnki.11-1802/ts.029293

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