Effects Of Ionic Strength And Ph Value On The Properties Of Collagen Fiber Membranes
Keywords
Collagen Fiber Film Mechanical Properties Microstructure Dry Film Wet Film
Abstract
Collagen fiber membrane is an important edible protein membrane, but its performance is affected by a variety of external factors. In order to improve the performance of collagen membrane and make it better used in food packaging, etc., this experiment studied different pH values (2, 3, 5, 7, 11) and different ionic strengths (0.1, 0.2, 0.3 mol/ L) Effect on mechanical strength and microstructure of collagen fiber membranes. Experiments show that the pH value has no significant effect on the thickness of the collagen fiber membrane, but the tensile strength and elongation at break of the membrane obviously show a V-shaped change as the pH value increases, and the tensile strength of the membrane at pH=2 Reaching the maximum value of 67.67¡À2.57 MPa, the membrane surface is smooth and the texture is uniform; as the ionic strength increases, the thickness of the membrane gradually increases, the mechanical properties decrease significantly, the surface roughness of the membrane increases, and the arrangement of fibers is disrupted ; Compared with the dry film, the tensile strength of the wet film decreases significantly, while the elongation at break increases significantly. In addition, as the ionic strength increases and the pH of the film-forming solution deviates from the isoelectric point of the collagen fibers, the swelling performance of the membrane increases. Collagen fiber film is one of the important edible protein films, but its performance is affected by a variety of external factors. In order to improve the performance of collagen film and make it more suitable for food packaging, this study investigated the effects of different pH values (2, 3, 5, 7, 11) and different ionic strengths (0.1, 0.2, 0.3 mol/L) on the mechanical strength and microstructure of collagen fiber film. The experimental results showed that the pH had no significant impact on film thickness, whilst the tensile strength and elongation at break of the films exhibited a V-shaped change with increasing pH, with the highest tensile strength of 67.67 ¡À 2.57 MPa occurring at pH 2 (where smooth and uniform film surface was observed). With the increase of ionic strength, film thickness and roughness increased whilst the mechanical strength decreased significantly, along with a disrupted fiber arrangement. Compared with the dry film, the tensile strength of the wet film reduced greatly whilst the elongation at break increased considerably. In addition, the swellability of the film increased, as the ionic strength rose and the pH of the film-forming solution deviated from the isoelectric point of the collagen fiber.
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Original research was done by Ma Yunhao
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