Preparation, properties, and structural characterization of β-glucan/pullulan blend films

This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0–0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p 

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Published in:International journal of biological macromolecules 2019-11, Vol.140, p.1269-1276
Main Authors: Chang, Jinyu, Li, Wanrong, Liu, Qin, Zhou, You, Chen, Xuan, Lyu, Qingyun, Liu, Gang
Format: Article
Language:English
Subjects:
beta-Glucans - chemical synthesis
beta-Glucans - chemistry
Calorimetry, Differential Scanning
Edible film
Glucans - chemical synthesis
Glucans - chemistry
Oxygen - analysis
Permeability
Pullulan
Rheology
Solubility
Solutions
Spectroscopy, Fourier Transform Infrared
Steam
Structural properties
Viscosity
Water - chemistry
X-Ray Diffraction
β-Glucan
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cited_by cdi_FETCH-LOGICAL-c368t-2728d84f273375c82d4eaaba9f18837646cff01e19164c3ee16cdf542999100d3
cites cdi_FETCH-LOGICAL-c368t-2728d84f273375c82d4eaaba9f18837646cff01e19164c3ee16cdf542999100d3
container_end_page 1276
container_issue
container_start_page 1269
container_title International journal of biological macromolecules
container_volume 140
creator Chang, Jinyu
Li, Wanrong
Liu, Qin
Zhou, You
Chen, Xuan
Lyu, Qingyun
Liu, Gang
description This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0–0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p 
doi_str_mv 10.1016/j.ijbiomac.2019.08.208
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Results demonstrated that BG addition significantly increases the elongation at break (p &lt; 0.05), tensile strength, and water dissolution time of the resulting films. The transparency of the 0.2PUL:0.1BG film and the oxygen barrier property of the 0.15PUL:0.15BG film decreased remarkably compared with those of the plain films (0.3PUL:0BG and 0PUL:0.3BG) and other composite films (p &lt; 0.05). FTIR indicated hydrogen bonding interactions between PUL and BG molecules, and microstructural observations showed that aggregated BG is homogeneously dispersed in the PUL continuous matrix. Among the films tested, the thermal stability of the 0.15PUL:0.15BG film was the best. A PUL:BG mixing ratio of 0.15:0.15 is thus suggested to provide the best film properties. 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Results demonstrated that BG addition significantly increases the elongation at break (p &lt; 0.05), tensile strength, and water dissolution time of the resulting films. The transparency of the 0.2PUL:0.1BG film and the oxygen barrier property of the 0.15PUL:0.15BG film decreased remarkably compared with those of the plain films (0.3PUL:0BG and 0PUL:0.3BG) and other composite films (p &lt; 0.05). FTIR indicated hydrogen bonding interactions between PUL and BG molecules, and microstructural observations showed that aggregated BG is homogeneously dispersed in the PUL continuous matrix. Among the films tested, the thermal stability of the 0.15PUL:0.15BG film was the best. A PUL:BG mixing ratio of 0.15:0.15 is thus suggested to provide the best film properties. 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Results demonstrated that BG addition significantly increases the elongation at break (p &lt; 0.05), tensile strength, and water dissolution time of the resulting films. The transparency of the 0.2PUL:0.1BG film and the oxygen barrier property of the 0.15PUL:0.15BG film decreased remarkably compared with those of the plain films (0.3PUL:0BG and 0PUL:0.3BG) and other composite films (p &lt; 0.05). FTIR indicated hydrogen bonding interactions between PUL and BG molecules, and microstructural observations showed that aggregated BG is homogeneously dispersed in the PUL continuous matrix. Among the films tested, the thermal stability of the 0.15PUL:0.15BG film was the best. A PUL:BG mixing ratio of 0.15:0.15 is thus suggested to provide the best film properties. This research offers an alternative method to improve PUL-based edible films.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>31470054</pmid><doi>10.1016/j.ijbiomac.2019.08.208</doi><tpages>8</tpages></addata></record>
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subjects beta-Glucans - chemical synthesis
beta-Glucans - chemistry
Calorimetry, Differential Scanning
Edible film
Glucans - chemical synthesis
Glucans - chemistry
Oxygen - analysis
Permeability
Pullulan
Rheology
Solubility
Solutions
Spectroscopy, Fourier Transform Infrared
Steam
Structural properties
Viscosity
Water - chemistry
X-Ray Diffraction
β-Glucan
title Preparation, properties, and structural characterization of β-glucan/pullulan blend films
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