Study On Preparation And Performance Of Edible Glutin-Chitosan Compound Film

The glutin is made from collagen which is partially hydrolyzed and denaturated. It is the macromoleculars compound of the protein that is composed of amino acids connected by peptide bond, including glycin, proline, hydroxyproline as well as aspartic acid and glutamic acid. There are a large number of active groups such as carboxyl and hydroxide radical in the glutin molecule chain.Chitosan is a kind of cation polymer, and there are a large number of active groups such as amidogen and hydroxide radical in the chitosan molecule chain. So it is very easy to bring functions such as hydrogen bond and ionic bond.The compound film of the glutin-chitosan is a kind of green packing, which is the important direction of modern packing technique research. The whole world throws away annually relevant with solid waste of the packing material above five billion tons, among which, 30% is plastics wastes. It is significance for edible film to resolve the problem of environment pollution because of the food packing waste.The research on the polymeric materials indicates that the structure and function of the product of polymeric materials are not only closely related with their chemical structure and molecular weight but also the processing condition and way. Both glutin and chitosan are polymeric materials. The structural and performance of the compound film of the glutin-chitosan are influenced by many factors. The study on the influence factor of the compound film of the glutin-chitosan has important theoretical and practical meaning for its exploitation and application.The film-forming characteristics of glutin and chitosan were systematically studied. The ratios of glutin and chitosan, pH value, drying temperature, heating drying time, amount of plasticizers were studied through single-factor experiments. The optimal film-forming conditions were obtained through orthogonal experiment design. The main results were represented as follows: the ratio of glutin and chitosan was 1.5:1, the pH value was 4.0, drying temperature was 50℃, heating drying time was 5h, the optimal plasticizer was glycerin and its concentration was 0.5g/100mL.