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KMID : 1134820170460030394
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.394 ~ p.399
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Characterization of Rockfish Skin Gelatin Composite Films
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Beak Song-Ee
Kim Hye-Ri
Song Kyung-Bin
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Abstract
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To resolve environmental pollution caused by synthetic packaging materials, biodegradable films have been studied as an alternative. In this study, we prepared rockfish skin gelatin (RFG) and nano-clay (Cloisite Na+ and Cloisite 10A) composite films to compare the effects of nano-clay on the physical properties of RFG film. Gelatin was extracted from rockfish skin and used to prepare RFG film with sorbitol as a plasticizer. Tensile strength (TS), water vapor permeability (WVP), and water solubility (WS) of the RFG film were 15.0 MPa, 2.70×10-9 g m/m2 s Pa, and 53.8%, respectively. Addition of nano-clay to the RFG film increased TS and decreased WVP and WS. The X-ray diffraction analysis and scanning electron microscopic results suggest that RFG/nano-clay composite films formed an exfoliated structure. These results indicate that RFG/nano-clay composite films can be applied as biodegradable packaging materials in the food industry.
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KEYWORD
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biodegradable film, composite film, nano-clay, rockfish skin
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