中文摘要：

研究了狭鳕鱼皮明胶可食性膜的性质，采用壳聚糖以不同比例与狭鳕鱼皮明胶共混，以改善狭鳕鱼皮明胶膜的性能。结果表明，狭鳕鱼皮明胶具有很好的成膜性，但其力学性能和热稳定性较低。壳聚糖与鱼皮明胶混合后相容性较好，复合膜的透光率达88％以上。鱼皮明胶中分别加入80％壳聚糖和60％壳聚糖后，膜的抗拉强度和伸长率提高82．5％和330％，热变性温度提高10℃。壳聚糖使鱼皮明胶膜水溶性和水蒸气透过系数急剧降低，但吸湿性略有升高。红外光谱、X射线衍射和扫描电镜分析表明，狭鳕鱼皮明胶与壳聚糖并不是简单的混合，而是通过化学结合生成了新的大分子化合物，可以制备稳定的复合膜。

英文摘要：

The properties of skin gelatin films of walleye pollock （ Theragra chalcogramma） were examined before chitosan was added to improve the properties of the fish gelatin films. The interaction and compatibility of various composition in the composite film were also researched, which would provide theoretic basis and scientific gist for the development of edible films in food industry. Skin gelatin of walleye pollock had good filmogenic property, while the property of composite film was improved greatly with the addition of chitosan. Fish gelatin was miscible with chitosan and the gelatin/chitosan composite films had excellent optical transmittance （higher than 88% ）. The mechanical property of fish gelatin film was lower, which was examined by texture analyzer. The addition of 80% chitosan and 60% chitosan increased the tensible strength and elongation at break to 182.48% and 430% of fish gelatin. Differential scanning calorimetry （DSC） analysis showed that the thermal denaturation temperature of gelatin/chitosan composite films was 10℃ higher than that of fish gelatin film. Chitosan modified fish gelatin film by decreasing water solubility and WVP sharply, but made hygroscopicity slightly higher. The results suggested that fish gelatin/chitosan composite films exhibited better mechanical property, thermal stability and water resistance than fish gelatin film. Fourier transform infrared spectroscopy （ FTIR）, X-ray diffraction （ X- RD） and Scanning electron microscopy （SEM） analysis revealed that chitosan effectively interacted with fish gelatin to form a new macromolecule, and fish gelatin/chitosan had good filmogenic property.