文献类型：期刊文献

英文题名：Di-aldehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films

作者：Wang, Pengkai[1,2];Wang, Yao[1,2];Hong, Pengzhi[1,2];Zhou, Chunxia[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Marine Food, Coll Food Sci & Technol,Guangdong Prov Modern Agr, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524025, Peoples R China

年份：2021

卷号：43

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:000704360200013)、、Scopus(收录号：2-s2.0-85112459706)、WOS

基金：The authors gratefully acknowledge Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City (XM-202008-01B1) ; the Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province (2019KJ150) ; the Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2019-07) .

语种：英文

外文关键词：Bio-crosslinker; 2,3-Dialdehyde starch crystal; Gelatin; Bio-films

外文摘要：In this study, 2,3-dialdehyde starch crystal was used as a novel and low-toxicity bio-crosslinker to design composite gelatin-based films with both superior mechanical and barrier properties. The starch crystal containing aldehyde group was fabricated via periodate oxidation as an efficient cross-linker to reinforce the gelatin based bio-composite films. X-ray photoelectron spectroscopy (XPS) and (1)Hydrogen nuclear magnetic resonance (H-1-NMR) revealed that di-aldehyde starch crystal (Di-SC) could react and covalently cross-link with the amine group of gelatin molecules via C=N chemical bond. The tensile strength of gelatin film containing 10% di aldehyde starch crystal (G/Di-SC-10%) exhibited a tensile strength of 70.8 MPa, which was 967% higher than that of neat gelatin film (6.7 MPa). Additionally, the hydrophobic properties, thermal stability and surface morphology of G/Di-SC-10% were significantly enhanced, and so was its UV-barrier shield efficiency. Our results indicate that the new gelatin/di-aldehyde starch crystal bio-composite film has potential practical applications in the edible film-based packaging industry.