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Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5396–5404 | Cite as

Preparation of chitosan/curdlan/carboxymethyl cellulose blended film and its characterization

  • Keqin Wang
  • Lianchao Du
  • Chong ZhangEmail author
  • Zhaoxin Lu
  • Fengxia Lu
  • Haizhen Zhao
Original Article
  • 44 Downloads

Abstract

In this study, to improve the thermal and mechanical properties of chitosan films, a chitosan/curdlan/carboxymethyl cellulose (CS/CD/CMC) ternary blended film was prepared and characterized. To prepare a uniform CS/CD/CMC ternary blended film, an effective method of blending CD with other materials was established as the following conditions: the ternary solution temperature was maintained at 60 °C, and the pH was controlled in the range from 12 to 4. Compared to the pure chitosan, the CS/CD/CMC blended films exhibited better mechanical properties, permeability, and thermal stability. In addition, visible light properties of the ternary blending film were improved. Scanning electron microscope and Fourier transform-infrared spectroscopy analyses indicated good compatibility among the CS, CD and CMC, which led to a corresponding improvement in the properties owing to interactions among the three components in the blending process. So, an effective method of blending CD with CS and CMC was established, and the blending film has good thermal and mechanical properties.

Keywords

Chitosan Curdlan Carboxmethyl cellulose Blending films Properties 

Notes

Acknowledgements

This work was funded by National Natural Science Foundation of China (Grant Number 31871743) and Taixing Dongsheng Biotechnology Ltd., China. We thank Andrew Jackson, Ph.D., from Liwen Bianji, Edanz Group China (www.liwenbianji.cn/ac), for editing the English text of a draft of this manuscript.

Compliance with ethical standards

Conflict of interest

There are no conflict to declare.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Laboratory of Enzyme Engineering, College of Food Science and TechnologyNanjing Agricultural UniversityNanjingPeople’s Republic of China

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