透明质酸-明胶复合膜的制备及理化性质研究

为研发保鲜效果良好的生物基可食用膜,采用流延法将不同分子量的透明质酸(Hyaluronic acid,HA)与明胶制成透明质酸-明胶复合膜,测定其厚度、密度、抗拉强度、不透明度、色度、溶解性、水蒸气透过率和水分含量等理化指标,分析HA分子量对复合膜理化性质的影响,并使用红外光谱表征复合膜的结构。结果表明,随着HA分子量的增加,复合膜厚度、水分含量和不透明度呈现先增加后降低,溶解性和水蒸气透过率降低。红外光谱中酰胺A区特征峰向短波迁移,表明HA分子与明胶分子之间存在氢键作用。透明质酸分子量为(80~100)×10⁴ Da时,复合膜的综合性能最佳。HA-明胶复合膜的开发在食品包装和保鲜方面有潜在的应用价值。

Preparation and Physicochemical Properties of Hyaluronic Acid-Gelatin Composite Films

To research bio-based composite edible films for food preservation,hyaluronic acid/gelatin composite films which combined hyaluronic acid solutions with different molecular weight of gelatin was prepared by casting method. The effect of molecular weight of hyaluronic acid on thickness,density,tensile strength,opacity,color,solubility,water vapor transmission rate and moisture content of the composite film were studied,and the compatibility of the composite film was characterized by infrared spectroscopy. The results showed that,with molecular weight of hyaluronic acid increasing,the thickness,moisture content and opacity of the composite film increased first and gradual decreased followed,and the solubility and water vapor transmission rate decreased. The characteristic peak of the amide A region migrated to short-wave in the infrared spectrum,which showed hydrogen bond between the hyaluronic acid molecule and the gelatin molecule. The composite film had high performance with molecular weight of hyaluronic acid from(0.8~1.0)×104 Da. The hyaluronic acid-gelatin composite film has potential applications in edible coating material for perishable food preservation