Performance Research and Characterization of Sodium Alginate/Sesbania Gum Composite Film

CHENG Teng; DENG Xiaoxue; ZHAO Yun; XU Jiachao; FU Xiaoting; GAO Xin

doi:10.13386/j.issn1002-0306.2020070160

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 211-215. > DOI: 10.13386/j.issn1002-0306.2020070160

CHENG Teng, DENG Xiaoxue, ZHAO Yun, XU Jiachao, FU Xiaoting, GAO Xin. Performance Research and Characterization of Sodium Alginate/Sesbania Gum Composite Film[J]. Science and Technology of Food Industry, 2021, 42(5): 211-215. DOI: 10.13386/j.issn1002-0306.2020070160

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Performance Research and Characterization of Sodium Alginate/Sesbania Gum Composite Film

College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

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Received Date: July 13, 2020
Available Online: March 02, 2021

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Abstract

In this experiment,casting method was used to prepare edible films with sodium alginate and sesbania gum as the base material,glycerin as the plasticizer,calcium lactate and citric acid as the cross-linking agent. Perform performance research and characterization of the films which had different mass ratios of sodium alginate and sesbania gum. The experimental results showed that when the mass ratio of sodium alginate and sesbania gum was 8:2,the tensile strength was 72.51 MPa,the elongation at break was 7.86%,and the water solubility was only 2.9%. Scanning electron microscopy could observe the stability of the internal structure of the film. FTIR and XRD showed that there was interaction between sodium alginate and sesbania gum. Sodium alginate and sesbania gum have good biocompatibility,while improving the shrinkage of the calcium alginate membrane,it also improves the physical and chemical properties and stability of the single membrane material and increases its utilization.
- sodium alginate,
- sesbania gum,
- composite membrane,
- performance characterization

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