Process Optimization Of Tea Polyphenol-Modified Collagen-Chitosan Composite Membrane
Keywords
Tea Polyphenols, Collagen, Chitosan, Modification, Composite Membrane
Abstract
An edible composite film was prepared using catfish skin collagen and chitosan as raw materials and modified with tea polyphenols. Through orthogonal experiments, the effects of the addition amount of tea polyphenols, heat treatment temperature and heat treatment time on the performance of the composite membrane were investigated, in order to reduce the water vapor transmission rate of the composite membrane and enhance the mechanical properties of the composite membrane. The results show that the addition amount of tea polyphenols, heat treatment temperature, and heat treatment time have a significant impact on the performance of the composite membrane. The optimal modification conditions are: tea polyphenols addition amount 2%, heat treatment temperature 80 ¡ãC, heat treatment time 30 min. Under these conditions, the tensile strength of the composite membrane obtained was (29.39¡À0.96) MPa, the elongation at break was (84.22¡À0.05)%, and the water vapor transmission rate was (0.20¡À0.01) (g¡¤mm)/( h¡¤m2¡¤kPa), solubility is (32.06¡À1.23)%, light transmittance is (82.4¡À1.10)%
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Original research was done by Liu Hua, Wen Huifang, Su Wei, Yuan Meilan, Zhao Li, Chen Dajia
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