Preparation And Performance Analysis Of Carboxymethylcellulose-Reinforced Collagen Fiber Membrane
Keywords
Collagen Fiber Membrane, Carboxymethyl Cellulose, Mechanical Properties, Composite Membrane
Abstract
The protein-polysaccharide polymerization phenomenon based on electrostatic interactions (ionic bonds, van der Waals forces) has become an important means to improve edible films. This experiment uses acid-swollen collagen fibers (positively charged) as the base material to study the effect of negatively charged carboxymethyl cellulose (CMC) on the properties of collagen fiber membranes. The results show that when the amount of CMC added (based on the mass of collagen fibers, the same below) is too much (more than 10%), the film-forming liquid will flocculate or even stratify and cannot form a film; as the amount of CMC added (range is 0%~ 5.0%), the ¦Æ-potential of the film-forming liquid decreased significantly, and the pH value did not change significantly. The surface of the composite film became rougher and rougher, the film thickness increased, and the light transmittance decreased significantly (P<0.05); the tensile strength of the composite film and Young's modulus increased significantly with the increase of CMC addition (P<0.05), while the elongation at break decreased significantly (P<0.05); when the CMC addition reached 5.0%, the water vapor transmission rate of the composite membrane reached (32.41 ¡À0.86) g/(m¡¤s¡¤Pa), the oxygen barrier and membrane swelling kinetic properties were significantly improved (P<0.05); in addition, thermal stability analysis showed that adding CMC can improve the thermal stability of the composite membrane. It can be seen that CMC can promote the combination with collagen fibers through electrostatic interaction and improve the mechanical strength and barrier properties of collagen fiber membranes, thus providing a feasible means to improve the performance of edible films. For further information of this article and research, feel free to contact our team for asssitance. Original research was done by Wu Zinan, Zhou Jingyang, Zhang Kai, Teng Anguo, Wang Wenhang, Cheng Shan
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