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

키토산/젤라틴 블랜드 필름의 열적특성에 관한 연구

  • 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)
  • 김병호 (국립한경대학교 식품생물공학과 및 식품생물산업연구소) ;
  • 박장우 (국립한경대학교 식품생물공학과 및 식품생물산업연구소) ;
  • 홍지향 (서울대학교 농업생명과학연구원)
  • Published : 2005.08.31


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.


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