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     Advance Journal of Food Science and Technology


Synthesis and Properties of Carboxymethyl Gellan and Application as Edible Film

1Guilan Zhu, 1Di Wu, 1Hongxia Lu and 2Qunyi Tong
1School of Life Science, Hefei Normal University, Hefei 230061
2School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Advance Journal of Food Science and Technology  2016  9:478-484
http://dx.doi.org/10.19026/ajfst.12.3058  |  © The Author(s) 2016
Received: November ‎13, ‎2015  |  Accepted: February ‎3, ‎2016  |  Published: November 25, 2016

Abstract

In order to develop a water solubility material possessing transparent film, Carboxymethyl Gellan (CG) was prepared by the reaction of Gellan (G) with sodium chloroacetate. The products were characterized by Fourier Transform Infrared (FTIR), Nuclear Magnetic Resonance (NMR) spectroscopy and X-Ray Diffraction (XRD). The results showed that the introduction of carboxymethyl groups improved the solubility of G. The CG films were prepared by using the casting solvent evaporation method. The properties of CG film were investigated compared to G films by Thermogravimetric Analysis (TGA), mechanical properties, water barrier properties and transparency and moisture sorption isotherm. CG film had well thermal stability, the lower Tensile Strength (TS) and higher Elongation at Break (EAB), Water Vapor Permeability (WVP) and transparency in contrast to G films. The results suggested that CG would be good use in film application as food package.

Keywords:

Carboxymethyl, edible film, gellan, properties,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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