Preparation And Characterization Of Naturally Dyed Edible Collagen Films
Keywords
Edible Collagen Film, Compound Dye, Cochineal Red Pigment, Sorghum Red Pigment, Dyeing Properties
Abstract
In order to improve the performance of the collagen membrane, cochineal red and sorghum red pigment compound colorants were used to dye it. The dyeing conditions such as dye mass fraction, temperature, pH value and time were examined to determine the best dyeing process. The results show that the dyeing effect is best when dyeing for 8 minutes in a dyeing solution with a mass fraction of 3%, a temperature of 40¡ãC, and a pH of 5. The natural structure, heat resistance and mechanical strength of the dyed collagen film were analyzed. Contact angle and water absorption measurements showed that the hydrophilicity of the dyed collagen film increased; infrared spectrum analysis showed that the dye molecules were combined with collagen fibers; Differential scanning calorimetry and thermogravimetric analysis showed that the thermal denaturation temperature of the dyed collagen film increased by about 20¡ãC, and the initial decomposition temperature increased by about 100¡ãC, indicating that the heat resistance was greatly improved. Tensile test results show that the mechanical strength of the collagen film increases after dyeing
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Original research was done by Zhang Min, Li Guoying, Teng Wenzhuo
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