Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

“…Single collagen and SA films exhibited TS and value of 17.46 and 40.48 MPa and 78.49% and 50.28%, respectively. In general, polysaccharide-based films had better TS compared with protein-based films while protein-based films possessed greater than polysaccharidebased films [15,17], agreeing well with the results of this study.…”

“…It has been proved that lots of hydroxyl groups exist to allow formation of hydrogen bonds between side-by-side polymer chains, resulting in high TS of films made of protein or sodium alginate [6,21,40]. Moreover, it has been reported that the mechanical properties of films are greatly associated with distribution and of intra-and intermolecular interactions, depending on the arrangements, and orientation of polymer chains in the network [17]. According to the SEM analysis (Section 3.3.2), Values are expressed as mean ± standard deviation.…”

“…It gained more significance, which offers real potential for applications in the food industry due to its physicochemical properties, short time biodegradability, and nontoxicity. Several authors have developed films or coatings based on collagen to preserve food in laboratory scale [15][16][17][18][19][20]. Nevertheless, since now, scale-up collagenbased films were not successfully produced, as would limit their application in food preservation field.…”

Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

“…This phenomenon might suggest that much thermal energy was needed to break the interactions like hydrogen bonds in the crosslinking collagen fiber–proteins (CN or KRT) construction as compared to those in the CColF film construction. The difference in this stage, the Tp value of the CColF‐based composite films was owing to factors such as protein shape, volume, and the interactions with crosslinking collagen fiber and this explanation is in accordance with Wang et al , who studied collagen fibers based starch films, suggesting that the high amylose corn starch provided a stronger interaction with collagen in the films leading to the first stage Tp higher than the other starch . Similarly, CN with its special morphology could provide a stronger interaction with crosslinking collagen fiber and possess a higher Tp during gelatinization forming strong interactions with collagen via hydrogen‐bonds.…”

“…The films were cut to 70 mm × 20 mm. The cross‐head was set at an initial grip separation of 30 mm and speed was set at 20 mm s −1 . The values of TS and EAB of the samples in triplicate were calculated using the following equations:…”