The Ultra-High Pressure (UHP) technology has not been reported in modifying chitosan. This paper studied the properties of UHP treated chitosan edible films. The results show that the Ultra-high Pressure (UHP) treatment can increase the Tensile Strength of the chitosan films and lower the Elongation percentage, Water Vapor Permeability and Oxygen Permeability rate values. The structure of treated films is more stable and compact than control samples. In the experimental test range, the optimum condition for UHP treatment is 400 MPa.
A simple and accurate method for determination of hydrogen peroxide (H2O2) using carboxymethyl cellulose coated CdS quantum dots (QDs) as a fluorescence probe was established. The influence factors of the fluorescence quenching system and the optimum conditions were investigated for analysis of hydrogen peroxide. It was found that the maximum relative fluorescence quenching intensity produced at pH 8.5 in 0.035 mol/L KH2PO4-Na2HPO4, when the concentration of CdS QDs was 1.9×10-3 mol/L and the reacting time and temperature were 45 minutes and 30°C, respectively. Under the optimum conditions, the relative fluorescence quenching intensity has a linear relationship with the logarithmic concentration of H2O2 in the range from 3×10-5 to 5×10-2 mol/L. The limit of the detection is 2.3×10-6 mol/L for H2O2. The method was used to determinate the amount of remained H2O2 in milk and Calcium Tablets successfully.
Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.
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