Abstract：
:Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher content of egg white showed a lower degradation speed of moisture and polymers. FTIR spectroscopy illustrated peak displacement, X-ray diffraction patterns showed noticeable changes, and the secondary structure of egg white was altered. These results indicated that pullulan and egg white interacted extensively. The total α-helix and β-sheet content increased with the increment of pullulan content. The decrease of free amino content indicated that the degree of glycosylation increased with the addition of pullulan, which is associated with the Maillard reaction. The apparent color and the scanning electron microscopy images were also assessed in this study.
journal_name
Food Chemjournal_title
Food chemistryauthors
Han K,Liu Y,Liu Y,Huang X,Sheng Ldoi
10.1016/j.foodchem.2020.126201subject
Has Abstractpub_date
2020-06-15 00:00:00pages
126201eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30048-0journal_volume
315pub_type
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