Volume 1 Issue 4
Dec.  2016
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Fabrication and characterization of microfibrillated cellulose and collagen composite films

  • Corresponding author: Wenhang Wang, wangwenhang@tust.edu.cn
  • Fund Project:

    The authors would like to acknowledge the financial support provided by, National High Technology Research and Development Program of China (No.2013AA102204), and Special Fund for Agro-scientific Research in the Public Interest of China (No. 201303082).

  • Microfibrillated cellulose (MFC)-collagen composite films were prepared with a dispersion of acid swollen collagen fibers and carboxylated MFC at different ratios in an alkaline homogenous system. The surface topographic results obtained from SEM analyses indicated that the MFC entangled uniformly with collagen in the film and formed a closely interwoven network to reinforce the film structure. However, the MFC addition decreased the smoothness and light transparency of the films due to the aggregation of MFC. Compared to the film prepared with pure collagen, the hybrid composite film showed a higher strength and Young's modulus but lower elongation. The swelling of the composite film in water increased with the increase of the MFC ratio in the film matrix. DSC and TG analyses demonstrated that adding MFC to collagen benefited the thermal stability of the films, due to the conformational and crystal changes in the MFC/collagen structure indicated by the FT-IR and XRD results. The MFC/collagen composite film can potentially be used as an edible material in the food and packaging industry, in particular for meat products.
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Fabrication and characterization of microfibrillated cellulose and collagen composite films

    Corresponding author: Wenhang Wang, wangwenhang@tust.edu.cn
  • Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
Fund Project:  The authors would like to acknowledge the financial support provided by, National High Technology Research and Development Program of China (No.2013AA102204), and Special Fund for Agro-scientific Research in the Public Interest of China (No. 201303082).

Abstract: Microfibrillated cellulose (MFC)-collagen composite films were prepared with a dispersion of acid swollen collagen fibers and carboxylated MFC at different ratios in an alkaline homogenous system. The surface topographic results obtained from SEM analyses indicated that the MFC entangled uniformly with collagen in the film and formed a closely interwoven network to reinforce the film structure. However, the MFC addition decreased the smoothness and light transparency of the films due to the aggregation of MFC. Compared to the film prepared with pure collagen, the hybrid composite film showed a higher strength and Young's modulus but lower elongation. The swelling of the composite film in water increased with the increase of the MFC ratio in the film matrix. DSC and TG analyses demonstrated that adding MFC to collagen benefited the thermal stability of the films, due to the conformational and crystal changes in the MFC/collagen structure indicated by the FT-IR and XRD results. The MFC/collagen composite film can potentially be used as an edible material in the food and packaging industry, in particular for meat products.

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