Abstract:Waxy cornstarch-chitosan crosslinking films were prepared with vanillin. Hydrophilicity, morphology, structures and thermal properties of crosslinking films were studied with vanillin addition. When crosslinking films were prepared without vanillin, watercontact angle of samples was decreased from 82.88°(7:3) to 75.37°(0:10), the unevenness of cross-sections was decreases and then increased, the wave number of -N-H deformation vibration was reduced, and the decomposition temperature of starch/chitosan was declined from 336.23 ℃ (10:0) to 310.83 ℃ (0:10). Comparatively, when the films were regulated by vanillin, water contact angles and roughness were both increased with the increased mass ratio of chitosan, the wave number of -N-H deformation vibration and the decomposition temperature of starch/chitosan was declined. Results indicated that three kinds of interactions (vanillin-chitosan, waxy starch-chitosan, waxy starch-vanillin) were formed in the films, the formation of -C=N bond between -CHO of vanillin and -NH3+ of chitosan weakened the hydrogen-bond interactions between chitosan and starch, which helped to regulate the structure and property of starch-chitosan films. The investigation provided data support and theoretical basis for broadening the application of starch and chitosan in active food packaging.
