title: Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy.
abstract: Pullulan based films possess several advantages, including high transparency, low toxicity, good biodegradability, good mechanical properties, and low oxygen permeability, are preferable for food packaging. The application of pullulan films on food packaging, however, has inherent disadvantage of high water solubility. In this study, glutaraldehyde and glycerol were used as the cross-linking reagent and the plasticizer respectively to improve water resistance and physical properties of the pullulan films. Effects of cross-linking degree on physical properties, including water absorptions, swelling behaviors, water vapor permeability and tensile strengths of films were evaluated. FTIR results demonstrated that the pullulan films were successfully cross-linked by glutaraldehyde. The tensile strength of pullulan films could be enhanced significantly (P < 0.05) when glutaraldehyde was between 1% and 5% (w/w); nevertheless, the amount of glutaraldehyde above 20% (w/w) led to films brittleness. With the addition of glycerol as a plasticizer enhanced the extensibility of films as well as the hydrophilicity, resulting in higher water vapor permeability.
authors.affiliation: Graduate Inst. of Food Science Technology, Natl. Taiwan Univ, Taipei, 10617, Taiwan.
authors.forename: Chieh-Ting
authors.initials: CT
authors.lastname: Chen
authors.affiliation: Graduate Inst. of Food Science Technology, Natl. Taiwan Univ, Taipei, 10617, Taiwan.|Inst. of Biotechnology, Natl. Taiwan Univ, Taipei, 10617, Taiwan.
authors.forename: Kuan-I
authors.initials: KI
authors.lastname: Chen
authors.affiliation: Dept. of Electrical Engineering, Fu Jen Catholic Univ, New Taipei City, 24205, Taiwan.
authors.forename: Hsin-Han
authors.initials: HH
authors.lastname: Chiang
authors.affiliation: Dept. of Food Science, Natl. Pingtung Univ. of Science and Technology, Pingtung, 91207, Taiwan.
authors.forename: Yu-Kuo
authors.initials: YK
authors.lastname: Chen
authors.affiliation: Graduate Inst. of Food Science Technology, Natl. Taiwan Univ, Taipei, 10617, Taiwan.|Inst. of Biotechnology, Natl. Taiwan Univ, Taipei, 10617, Taiwan.|Dept. of Medical Research, China Medical Univ. Hospital, China Medical Univ, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan.|Dept. of Food Science, Rutgers Univ, New Brunswick, N.J., 08901, U.S.A.
authors.forename: Kuan-Chen
authors.initials: KC
authors.lastname: Cheng
mesh_terms: D003432:Cross-Linking Reagents; D018857:Food Packaging / Q000379:methods*; D005936:Glucans / Q000737:chemistry*; D005976:Glutaral; D005990:Glycerol / Q000032:analysis; D006801:Humans; D010100:Oxygen; D010539:Permeability; D010968:Plasticizers; D012995:Solubility; D013227:Steam; D013718:Tensile Strength; D014867:Water
chemical_list: D003432:Cross-Linking Reagents; D005936:Glucans; D010968:Plasticizers; D013227:Steam; D014867:Water; C009109:pullulan; D005990:Glycerol; D010100:Oxygen; D005976:Glutaral
keywords: cross-linking; glutaraldehyde; materials property; plasticizer; pullulan film