Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

Abstract

Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties. Herein, the microstructure and characteristics of gelatin/curdlan film-forming solutions and the resulting films were systematically characterized. Effective interaction between curdlan and gelatin can be shown by a homogeneous phase morphology and increased helix-coil transition temperature. The strong interactions between gelatin and curdlan results in a well-integrated polymer network, significantly influence gelatin's properties. In particular, the samples containing higher proportion of curdlan exhibited increased elongation at break, suggesting enhanced flexibility. Overall, this research presents a promising way for improving gelatin's ductility, enhancing its potential for food-related and broader applications. • Curdlan enhances the shear thinning behavior and viscosity of the gelatin solution. • Curdlan inhibits the unwinding of gelatin triple helices. • No significant lag in SDR a and v g among gelatin/curdlan composites. • Enhanced hydrogen bonding within gelatin/curdlan composite films. • Curdlan makes the gelatin/curdlan composite film more flexible