Abstract：
:The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree of hydrolysis from 0% to 12%. Moreover, addition of chitosan enhances the mechanical properties of the rapeseed protein films, the α-helix content in the secondary structure of the rapeseed protein from 15.4% to 25.0%. And it is hydrogen bonding, the main force between two components that contributed to good compatibility, which supported by analyses of Fourier transform infrared spectroscopy and scanning electron microscopy. The results of the antibacterial properties of the composite film with 12% degree of hydrolysis were better compared with the chitosan film. Taken together, our results provide insights for the further application of rapeseed protein in making edible films.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang C,Wang Z,Li Y,Yang Y,Ju X,He Rdoi
10.1016/j.foodchem.2018.08.097subject
Has Abstractpub_date
2019-01-30 00:00:00pages
694-701eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31503-6journal_volume
272pub_type
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