title: Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles.
abstract: Chitosan/whey protein isolate film incorporated with sodium laurate-modified TiO2 nanoparticles was developed. The nanocomposite film was characterized by scanning electron microscopy, X-ray diffraction and differential scanning calorimetry, and investigated in physicochemical properties as color, tensile strength, elongation at break, water vapor permeability and water adsorption isotherm. Our results showed that the nanoparticles improved the compatibility of whey protein isolate and chitosan. Addition of nanoparticles increased the whiteness of chitosan/whey protein isolate film, but decreased its transparency. Compared with binary film, the tensile strength and elongation at break of nanocomposite film were increased by 11.51% and 12.01%, respectively, and water vapor permeability was decreased by 7.60%. The equilibrium moisture of nanocomposite film was lower than binary film, and its water sorption isotherm of the nanocomposite film fitted well to Guggenheim-Anderson-deBoer model. The findings contributed to the development of novel food packaging materials.
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: zhangwei_food@163.com.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, PR China. Electronic address: jiwangchen1970@126.com.
authors.forename: Jiwang
authors.initials: J
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
authors.forename: Yue
authors.initials: Y
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Wenshui
authors.initials: W
authors.lastname: Xia
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, PR China.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, PR China.
authors.forename: Hongxun
authors.initials: H
authors.lastname: Wang
mesh_terms: D000327:Adsorption; D002152:Calorimetry, Differential Scanning; D048271:Chitosan / Q000737:chemistry*; D018857:Food Packaging / Q000295:instrumentation; D007850:Lauric Acids / Q000737:chemistry*; D053768:Metal Nanoparticles / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D008894:Milk Proteins / Q000737:chemistry*; D053761:Nanocomposites / Q000737:chemistry* / Q000648:ultrastructure; D010539:Permeability; D013718:Tensile Strength; D014025:Titanium / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D007850:Lauric Acids; D008894:Milk Proteins; D014867:Water; C030358:lauric acid; C009495:titanium dioxide; D048271:Chitosan; D014025:Titanium
keywords: Acetic acid (PubChem CID: 176); Calcium dichloride (PubChem CID: 5284359); Chitosan; Composite film; Glycerin (PubChem CID: 753); Hydrochloric acid (PubChem CID: 313); Magnesium sulphate (PubChem CID: 24083); Sodium hydroxide (PubChem CID: 14798); Sodium laurate (PubChem CID: 2735067); TiO(2) nanoparticles; Titanium dioxide (PubChem CID: 26042); Whey protein isolate