• 발명특허
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• v.27 no.5 s.311
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• pp.68-74
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• 2002

본 발명은 키토산으로 이루어진 무수히 많은 갯수의 박막필름이 시트 평면에 수직, 수평 또는 경사 방향으로 일정간격의 공간을 유지하면서 적충되어서 라멜라구조를 형성하고 이 박막필름들이 일정한 간격으로 가지런히 나열되어 형성된 키토산 마이크로 플레이크로 이루어진 층상 격막시트에 관한 것이다. 두께 $1\mu{m}$내지 $50\mu{m}$로 라멜라구조를 이루는 키토산 박막필름이 $1\mu{m}$내지 $10000\mu{m}$의 공기간격을 두고 누적층을 형성하고 시트평면과$0^{\circ}C$내지$180^{\circ}C$사이의 일정 각도로 균일하게 배열되어 있어 수직, 수평 또는 경사방향으로 키토산 박막필름이 가지런히 배열되어 있는 키토산으로 조성된 수용성 층상 격막시트에 관한 것이다. 본 발명은 키토산을 약산성 액상에서 용해, 숙성 시켜 추출 고화 시키는 과정에서 수직, 수평 및 경사방향으로 키토산 마이크로 플레이크가 층상 라멜라구조를 이루는 키토산 격막시트를 형성시켜 줌으로 임상의학적 적용시 각각의 키토산 박막필름 사이의 균일한 공간으로 다양한 약물의 적용이 가능하며 특히 액상의 약재를 적용시 모세관의 원리에 따라서 약물이 원활하게 공급되는 약전성이 매우 우수하고 약물의 포집성이 획기적으로 부과된 재료로 사용될 수 있으며 키토산을 용해시켜 이용하는 산업에서 물에 신속하고 완전한 용해특성을 나타내는 키토산 원료물질로 사용될 수 있는 것이다.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.567-573
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• 2005

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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.24-30
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• 2000

Chitosan films were prepared using four types of chitosans with different molecular weight and the effect of molecular weight of chitosan on selected film properties such as color, water vapor permeability (WVP), water solubility (WS), tensile strength (TS), and elongation at break (E) was investigated. Generally, the total color difference (${\Delta}E$) and WS of the films decreased, while TS and E of the films increased as molecular weight of chitosan increased. WVP of the films did not show any significant relationship with molecular weight of chitosan.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.855-861
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• 1998

Composite films based on ${\kappa}-carrageenan$ and chitosan were prepared, and tensile strength (TS), elongation (E), and water vapor permeability (WVP) of the films were measured. The molecular weight of ${\kappa}-carrageenan$ and chitosan was measured by a light-scattering instrument and was $5.1{\times}10^5,{\;}and{\;}1.71{\times}10^5$, respectively. TS of ${\kappa}-carrageenan$ and chitosan free film was 30.2 MPa and 21.0 MPa, respectively. TS of composite film was not related to the amount of the ascorbic acid. E of composite film was lower than those of the free films of ${\kappa}-carrageenan$ and chitosan. WVP of composite film was lower than that of chitosan film and was similar to WVP of ${\kappa}-carrageenan$ film.

• Polymer(Korea)
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• v.28 no.3
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• pp.253-262
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• 2004

Poly(vinyl alcohol)(PVA)/chitosan blend films with non-toxicity, biodegradability, and biocom-patibility were prepared by solution casting. Variation of the physicochemical properties of the blend films was investigated through to several analysis methods. Examination of antibacterial properties revealed that bacterio-static ratios of all blend samples containing chitosan more than 10 wt％ were greater than 99.9％. Moisture regain was increased with increasing chitosan content but the degree of swelling was decreased. Up to chitosan content 15 wt％t, the melting and crystallization temperature of blend films was increased with chitosan content. The blends containing chitosan content 10 and 15 wt％ gave melting temperature 229 and 228$^{\circ}C$, respectively. However, the melting temperature was decreased if chitosan content exceeded 20 wt％. The mechanical properties of the blend films were increased with increasing chitosan content in both dry and wet states. The blend film including 15 wt％ chitosan exhibited unusually high tensile strength.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.347-351
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• 2014

We studied the green synthesis and antibacterial activity of chitosan-silver (Ag) nanocomposite films for application in food packaging. Green synthesis of Ag nanoparticles (AgNPs) was achieved by a chemical reaction involving a mixture of chitosan-silver nitrate ($AgNO_3$) in an autoclave at 0.1 MPa, $121^{\circ}C$, for 15-120 s. The formation of AgNPs in chitosan was confirmed by both UV-Visible spectrophotometry and transmission electron microscopy (TEM) and the effects of chitosan-$AgNO_3$ concentration and reaction time on the synthesis of AgNPs in chitosan were examined. The resulting chitosan-Ag composite films were characterized by various analytical techniques and their antibacterial activity was evaluated based on the formation of halo zones around films, indicating inhibition of the growth of Escherichia coli. A fourier-transform infrared (FTIR) spectroscopy analysis showed that free amino groups in chitosan acted as effective reductants and AgNP stabilizers. The composite films exhibited enhanced antibacterial activity with increasing Ag content on the surface of as-prepared composite films.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.30-37
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• 2005

To mass-produce useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effects of mixing ratio, tensile strength (TS), elongation (E) at break, total color difference (${\Dalta}E$), opacity, water vapor permeability (WVP), oxygen permeability (OP), and thermal properties on chitosan/gelatin blend films properties were investigated. TS, E, ${\Dalta}E$, opacity, WVP, and OP values were 58.24-22.01 MPa, 13.11-24.67%, 1.86-17.45, 0.3104-1.2161 nmO.D./${\mu}m$, $1.6875-1.7225ng{\cdot}m/m^{2}{\cdot}s{\cdot}Pa$, and $2.2380{\times}10^{-7}-2.2975{\times}10^{-7}\;mL{\cdot}{\mu}m/m^{2}{\cdot}s{\cdot}Pa$, respectively. TS of blend films decreased, while E, ${\Dalta}E$, and opacity increased with increasing chitosan content. WVP of blend films did not show any significant relationship with mixing ratio and thickness of blend films. Miscibility of films was examined over entire composition range by thermogravimetric analyzer (TGA) and dynamic mechanical analyzer (DMA). TGA results showed gelatin is more thermally stable than chitosan and some interactions among functional groups of two biopolymers. Glass transition temperature $(T_{2})$ of films as determined by DMA decreased with increasing content of chitosan in the blend. Results of thermal analysis indicate high miscibility among polymer components in the blend.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.51-57
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• 1992

The preservative effect of chitosan film packing on quality of lightly-salted and dried horse mackerel was studied. In preparation of chitosan film, blue crab shell chitosan was dissolved in dilute acetic acid$(1.0\%,\;v/v)$, filtered, and spreaded on plastic plate and dried at $50\pm2^{\circ}C$. The chitosan film thus obtained was neutralized with 1.0N NaOH for 2 hrs and dried at room temperature after washing several times with distilled water. The lightly-salted and dried horse mackerel product was prepared by drying for 4 hrs at $40\pm2^{\circ}C$ in hot air dryer after packing with the chitosan film. During storage at $5.0\pm0.5^{\circ}C$, moisture content of the product was higher than that of the reference, but contents of VBN(volatile basic nitrogen) , amino nitrogen, and TMA of the product on dry basis were lower than those of the reference. Viable cell count, TBA value, and peroxide value of the product were also lower than those of the reference. Judging from the result of sensory evaluation, the chitosan film packing in the storage of lightly-salted and dried horse mackerel was remarkably elongated shelf-life of the product. From the results of chemical and sensory evaluation, it was concluded that chitosan film packing was an effective method for retaining the quality of lightly-salted and dried horse mackerel.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.117-123
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• 2006

To mass-product useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effect of mixing ratio, tensile strength(TS), elongation(${\Delta}E$) at break, total color difference(E), water vapor permeability(WVP) and oxygen permeability(OP) on chitosan/gelatin blend films properties were investigated. TS, ${\Delta}E$, E, WVP and OP values of chitosan/gelatin blend films were 43.43-38.30 MPa, 9.02-15.09%, 1.28-3.81, $0.8420-0.9673ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and $1.5472{\times}10^{-7}-1.5424{\times}10^{-7}mL{\cdot}{\mu}m/m^2{\cdot}s{\cdot}Pa$, respectively. TS of the blend films decreased, while E and E of the blend films increased with increasing chitosan content. WVP and OP of the blend films did not show any significant relationship with mixing ratio and thickness of the blend films. OP of the blend films were lower than those of low density polyethylene and oriented polypropylene.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.113-116
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• 2003

Color value, total color difference $({\triangle}E)$, puncture strength (PS), tensile strength (TS), percent elongation(%E) at break values, and water vapor permeability (WVP) were determined for water-soluble chitosan films added with soy protein isolate (SPI) and $CaCl_2$. Mechanical and water vapor barrier properties of the chitosan films were affected by SPI and $CaCl_2$ concentrations. PS value $(174.5-448.8\;g_f)$ of the chitosan films increased with increasing concentration of $CaCl_2$ TS value of 0.05% $CaCl_2$-added chitosan films significantly increased to 1.58 MPa compared to 0.06 MPa of the control. %E values ranged from 12.25 to 44.80% and increased with increasing concentration of $CaCl_2$. WVP of $CaCl_2$-added films was lower than that of SPI-added films.