Preparation and characterization of novel curdlan/chitosan blending membranes for antibacterial applications

Carbohydrate Polymers

Volumn 84, Issue 3, 2011, Pages 952-959

  Sun, Yan ^a   Liu, Yong ^b   Li, Yongzhen ^c   Lv, Mingzhe ^c   Li, Puwang ^c   Xu, Hanglong ^a   Wang, Lei ^a  

^a HANGZHOU NORMAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Antibacterial activity; Blending membranes; Curdlan chitosan; Miscibility

Indexed keywords

AMINO GROUP; ANTI-BACTERIAL ACTIVITY; BACTERIA STRAIN; BLENDED MEMBRANE; CURDLAN; CURDLAN/CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRIC MEASUREMENTS; ELONGATION-AT-BREAK; GEL FORMATION; HIGH REACTION TEMPERATURES; HYDROXYL GROUPS; MISCIBILITY; OPTICAL DENSITIES; STORAGE MODULI; TWO-COMPONENT; WATER VAPOR TRANSMISSION RATE;

BACTERIOLOGY; BLENDING; CHITIN; CHITOSAN; DYNAMIC ANALYSIS; DYNAMIC MECHANICAL ANALYSIS; FOOD ADDITIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; OPTICAL MICROSCOPY; REACTION RATES; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; WATER ABSORPTION; WATER VAPOR;

MEMBRANES;

BACTERIA (MICROORGANISMS);

EID: 79951674299     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.12.055     Document Type: Article

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