(1.山东大学(威海) 海洋学院, 山东 威海 264209;2.北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;3.威海海洋职业学院 食品工程系, 山东 威海 264300)
(1.Marine College, Shandong University (Weihai), Weihai 264209, China;2.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;3.Department of Food Engineering, Weihai Ocean Vocational College, Weihai 264300, China)
Sugar beet pectin (SBP) and fish gelatin (FG) were adopted to prepare the composite film. Glycerol (0.03g/mL) was supplied as the plasticizer. Meanwhile, the effects of different ratios of SBP to FG on moisture content, water vapor permeability, solubility, absorbancy, chromatism values, tensile strength and antibacterial activity of composite films were investigated. With the increasing concentrations of sugar beet pectin (0.01~0.05g/mL), the solubility of the composite film decreased from 95.43% to 66.20%, while the light transmittance increased remarkably. The moisture content, water vapor permeability and tensile strength of composite film (ρ(SBP)=0.02g/mL) were 24.52%, 10.41g·(cm·d·MPa)-1 and 3.09N respectively, which showed relatively great properties. Therefore, this study suggested that SBP-FG complex film has good potential to be used as novel material for edible packaging applications.