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Studies on the Thermomechanical Characteristics of the Blend Film of Chitosan/Gelatin  

Kim, Byung-Ho (Department of Food and Biotechnology, and Food and Bio-industrial Research Center, Hankyong National University)
Park, Jang-Woo (Department of Food and Biotechnology, and Food and Bio-industrial Research Center, Hankyong National University)
Hong, Ji-Hyang (Research Institute for Agriculture and Life Sciences, Seoul National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 567-573 More about this Journal
Abstract
Compatability of films made of chitosan, gelatin, and their blends prepared by aqueous solution casting was investigated using a thermogravimetric analyzer(TGA) and a dynamic mechanical analyzer (DMA). TGA showed gelatin is more thermally stable than chitosan, and thermal stability of chitosan in blends was higher than that of pure chitosan due to interaction among functional groups of component polymers in blend. Glass transition temperature $(T_g)$ of blends was dependent on chitosan content of blends. Blend films exhibited good miscibility. Moisture and glycerol contents of blend strongly affected thermal properties of two component polymers.
Keywords
biopolymer; chitosan; gelatin; thermomechanical characteristics; dynamic machanical analysis;
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