Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films
This study was conducted to assess hydrolytic influence of cellulase (C) on the physicochemical stability of chitosan (CH)/hydroxypropyl methylcellulose (HPMC) films in time of storage (T). Initially, nine films were physically characterized by contact angle, water vapour permeability (WVP), water a...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2015/184616 |
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| author | Anna Zimoch-Korzycka Jagoda Ambrozik-Haba Dominika Kulig Andrzej Jarmoluk |
| author_facet | Anna Zimoch-Korzycka Jagoda Ambrozik-Haba Dominika Kulig Andrzej Jarmoluk |
| author_sort | Anna Zimoch-Korzycka |
| collection | DOAJ |
| description | This study was conducted to assess hydrolytic influence of cellulase (C) on the physicochemical stability of chitosan (CH)/hydroxypropyl methylcellulose (HPMC) films in time of storage (T). Initially, nine films were physically characterized by contact angle, water vapour permeability (WVP), water activity (aw), tensile test, dynamic mechanical thermal analysis (DMTA), and thermogravimetric analysis (TGA) and chemically by Fourier Transform Infrared Spectrometry (FTIR). The contact angle results varied from 53.67° to 78.33°. The presence of the enzyme and passing time reduced the WVP from 8.46E-09 to 7.41E-09 g/s·m·Pa. The enzyme treatment improved elasticity but decreased tensile strength of films. After adding cellulase Tg was shifted to a higher temperature. Thermal stability of the films decreased with addition of cellulase and after prolonging storage time. FTIR analysis proved that chemical changes in polysaccharides structure were caused by cellulase incorporation in films composition, which may be observed in appearance of 1656 cm−1 band. The aw values did not change. |
| format | Article |
| id | doaj-art-fe9eb63e51294ac6851e37033434d226 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-fe9eb63e51294ac6851e37033434d2262025-02-03T00:59:28ZengWileyInternational Journal of Polymer Science1687-94221687-94302015-01-01201510.1155/2015/184616184616Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible FilmsAnna Zimoch-Korzycka0Jagoda Ambrozik-Haba1Dominika Kulig2Andrzej Jarmoluk3Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandThis study was conducted to assess hydrolytic influence of cellulase (C) on the physicochemical stability of chitosan (CH)/hydroxypropyl methylcellulose (HPMC) films in time of storage (T). Initially, nine films were physically characterized by contact angle, water vapour permeability (WVP), water activity (aw), tensile test, dynamic mechanical thermal analysis (DMTA), and thermogravimetric analysis (TGA) and chemically by Fourier Transform Infrared Spectrometry (FTIR). The contact angle results varied from 53.67° to 78.33°. The presence of the enzyme and passing time reduced the WVP from 8.46E-09 to 7.41E-09 g/s·m·Pa. The enzyme treatment improved elasticity but decreased tensile strength of films. After adding cellulase Tg was shifted to a higher temperature. Thermal stability of the films decreased with addition of cellulase and after prolonging storage time. FTIR analysis proved that chemical changes in polysaccharides structure were caused by cellulase incorporation in films composition, which may be observed in appearance of 1656 cm−1 band. The aw values did not change.http://dx.doi.org/10.1155/2015/184616 |
| spellingShingle | Anna Zimoch-Korzycka Jagoda Ambrozik-Haba Dominika Kulig Andrzej Jarmoluk Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films International Journal of Polymer Science |
| title | Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films |
| title_full | Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films |
| title_fullStr | Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films |
| title_full_unstemmed | Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films |
| title_short | Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films |
| title_sort | modification effect of cellulase on the physicochemical characteristic of polysaccharides edible films |
| url | http://dx.doi.org/10.1155/2015/184616 |
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