Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite

In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Dai, Hongjie [verfasserIn] Peng, Lin [verfasserIn] Wang, Hongxia [verfasserIn] Feng, Xin [verfasserIn] Ma, Liang [verfasserIn] Chen, Hai [verfasserIn] Yu, Yong [verfasserIn] Zhu, Hankun [verfasserIn] Zhang, Yuhao [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Gelatin Chitosan Montmorillonite Film Self-assembly

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 132
Übergeordnetes Werk:	volume:132

DOI / URN:	10.1016/j.foodhyd.2022.107870

Katalog-ID:	ELV008150265

Internformat


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245	1	0	\|a Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
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520			\|a In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials.
650		4	\|a Gelatin
650		4	\|a Chitosan
650		4	\|a Montmorillonite
650		4	\|a Film
650		4	\|a Self-assembly
700	1		\|a Peng, Lin \|e verfasserin \|4 aut
700	1		\|a Wang, Hongxia \|e verfasserin \|4 aut
700	1		\|a Feng, Xin \|e verfasserin \|0 (orcid)0000-0002-9695-1542 \|4 aut
700	1		\|a Ma, Liang \|e verfasserin \|4 aut
700	1		\|a Chen, Hai \|e verfasserin \|4 aut
700	1		\|a Yu, Yong \|e verfasserin \|4 aut
700	1		\|a Zhu, Hankun \|e verfasserin \|4 aut
700	1		\|a Zhang, Yuhao \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 132 \|h Online-Ressource \|w (DE-627)324455631 \|w (DE-600)2026957-2 \|w (DE-576)259271993 \|x 1873-7137 \|7 nnns
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912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
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912			\|a GBV_ILN_2004
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912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
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912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
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912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
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912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
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912			\|a GBV_ILN_2336
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912			\|a GBV_ILN_4035
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912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 132

Indexfelder

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matchkey_str	article:18737137:2022----::mrvdrprisfeaiflsnovntasltmnscosiknadtaodhdainhslasm
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publishDate	2022
allfields	10.1016/j.foodhyd.2022.107870 doi (DE-627)ELV008150265 (ELSEVIER)S0268-005X(22)00390-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Dai, Hongjie verfasserin aut Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials. Gelatin Chitosan Montmorillonite Film Self-assembly Peng, Lin verfasserin aut Wang, Hongxia verfasserin aut Feng, Xin verfasserin (orcid)0000-0002-9695-1542 aut Ma, Liang verfasserin aut Chen, Hai verfasserin aut Yu, Yong verfasserin aut Zhu, Hankun verfasserin aut Zhang, Yuhao verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 132 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 132
spelling	10.1016/j.foodhyd.2022.107870 doi (DE-627)ELV008150265 (ELSEVIER)S0268-005X(22)00390-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Dai, Hongjie verfasserin aut Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials. Gelatin Chitosan Montmorillonite Film Self-assembly Peng, Lin verfasserin aut Wang, Hongxia verfasserin aut Feng, Xin verfasserin (orcid)0000-0002-9695-1542 aut Ma, Liang verfasserin aut Chen, Hai verfasserin aut Yu, Yong verfasserin aut Zhu, Hankun verfasserin aut Zhang, Yuhao verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 132 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 132
allfields_unstemmed	10.1016/j.foodhyd.2022.107870 doi (DE-627)ELV008150265 (ELSEVIER)S0268-005X(22)00390-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Dai, Hongjie verfasserin aut Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials. Gelatin Chitosan Montmorillonite Film Self-assembly Peng, Lin verfasserin aut Wang, Hongxia verfasserin aut Feng, Xin verfasserin (orcid)0000-0002-9695-1542 aut Ma, Liang verfasserin aut Chen, Hai verfasserin aut Yu, Yong verfasserin aut Zhu, Hankun verfasserin aut Zhang, Yuhao verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 132 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 132
allfieldsGer	10.1016/j.foodhyd.2022.107870 doi (DE-627)ELV008150265 (ELSEVIER)S0268-005X(22)00390-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Dai, Hongjie verfasserin aut Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials. Gelatin Chitosan Montmorillonite Film Self-assembly Peng, Lin verfasserin aut Wang, Hongxia verfasserin aut Feng, Xin verfasserin (orcid)0000-0002-9695-1542 aut Ma, Liang verfasserin aut Chen, Hai verfasserin aut Yu, Yong verfasserin aut Zhu, Hankun verfasserin aut Zhang, Yuhao verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 132 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 132
allfieldsSound	10.1016/j.foodhyd.2022.107870 doi (DE-627)ELV008150265 (ELSEVIER)S0268-005X(22)00390-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Dai, Hongjie verfasserin aut Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials. Gelatin Chitosan Montmorillonite Film Self-assembly Peng, Lin verfasserin aut Wang, Hongxia verfasserin aut Feng, Xin verfasserin (orcid)0000-0002-9695-1542 aut Ma, Liang verfasserin aut Chen, Hai verfasserin aut Yu, Yong verfasserin aut Zhu, Hankun verfasserin aut Zhang, Yuhao verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 132 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 132
language	English
source	Enthalten in Food hydrocolloids 132 volume:132
sourceStr	Enthalten in Food hydrocolloids 132 volume:132
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Gelatin Chitosan Montmorillonite Film Self-assembly
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Dai, Hongjie @@aut@@ Peng, Lin @@aut@@ Wang, Hongxia @@aut@@ Feng, Xin @@aut@@ Ma, Liang @@aut@@ Chen, Hai @@aut@@ Yu, Yong @@aut@@ Zhu, Hankun @@aut@@ Zhang, Yuhao @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV008150265
language_de	englisch
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author	Dai, Hongjie
spellingShingle	Dai, Hongjie ddc 630 bkl 58.34 misc Gelatin misc Chitosan misc Montmorillonite misc Film misc Self-assembly Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
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topic_title	630 640 DE-600 58.34 bkl Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite Gelatin Chitosan Montmorillonite Film Self-assembly
topic	ddc 630 bkl 58.34 misc Gelatin misc Chitosan misc Montmorillonite misc Film misc Self-assembly
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title	Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
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title_full	Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
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author_browse	Dai, Hongjie Peng, Lin Wang, Hongxia Feng, Xin Ma, Liang Chen, Hai Yu, Yong Zhu, Hankun Zhang, Yuhao
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author-letter	Dai, Hongjie
doi_str_mv	10.1016/j.foodhyd.2022.107870
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title_sort	improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: the self-assembly role of chitosan and montmorillonite
title_auth	Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
abstract	In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials.
abstractGer	In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials.
abstract_unstemmed	In this study, the chitosan and montmorillonite (MMT) were synergistically introduced to improve the properties of the gelatin films through self-assembly. The preparation of gelatin films (G), gelatin + MMT composite films (G + MMT), gelatin-chitosan bilayer films (G-CS), and gelatin + MMT-chitosan composite bilayer films (G + MMT-CS) involved transglutaminase (TG) cross-linking followed by ethanol precipitation and self-assembly process. The water contact angle of the composite bilayer films (G-CS and G + MMT-CS) was higher than 110° due to the formation of surface hydrophobic layer formed by self-assembly via hydrogen bonding and electrostatic interaction between gelatin and chitosan, but the MMT alone cannot improve the hydrophobicity of gelatin films. The water solubility (WS) of G + MMT, G-CS and G + MMT-CS films was significantly lower than that of G films. The mechanical and barrier properties were significantly improved due to the introduction of MMT and the surface deposition of chitosan, attributing to the increase of triple helix content and formation of bilayer structure, respectively. Moreover, MMT caused the decrease of sterilization thermal shrinkage from 49.54% to 34.00%. Interestingly, MMT facilitated the surface deposition of chitosan during self-assembly process. The mold growth of bread wrapped with G + MMT-CS was effectively inhibited during storage, implying potential application as antimicrobial food packaging materials.
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title_short	Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
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author2	Peng, Lin Wang, Hongxia Feng, Xin Ma, Liang Chen, Hai Yu, Yong Zhu, Hankun Zhang, Yuhao
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doi_str	10.1016/j.foodhyd.2022.107870
up_date	2024-07-06T18:42:58.180Z
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Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite

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