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Improvement on Physical Properties of Pullulan Films by Novel Cross‐Linking Strategy
Author(s) -
Chen ChiehTing,
Chen KuanI,
Chiang HsinHan,
Chen YuKuo,
Cheng KuanChen
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13577
Subject(s) - pullulan , glutaraldehyde , plasticizer , ultimate tensile strength , materials science , chemical engineering , oxygen permeability , swelling , solubility , contact angle , glycerol , permeability (electromagnetism) , food packaging , composite material , chemistry , organic chemistry , oxygen , membrane , polysaccharide , biochemistry , engineering , food science
Pullulan based films possess several advantages, including high transparency, low toxicity, good biodegradability, good mechanical properties, and low oxygen permeability, are preferable for food packaging. The application of pullulan films on food packaging, however, has inherent disadvantage of high water solubility. In this study, glutaraldehyde and glycerol were used as the cross‐linking reagent and the plasticizer respectively to improve water resistance and physical properties of the pullulan films. Effects of cross‐linking degree on physical properties, including water absorptions, swelling behaviors, water vapor permeability and tensile strengths of films were evaluated. FTIR results demonstrated that the pullulan films were successfully cross‐linked by glutaraldehyde. The tensile strength of pullulan films could be enhanced significantly ( P < 0.05) when glutaraldehyde was between 1% and 5% (w/w); nevertheless, the amount of glutaraldehyde above 20% (w/w) led to films brittleness. With the addition of glycerol as a plasticizer enhanced the extensibility of films as well as the hydrophilicity, resulting in higher water vapor permeability.