摘要
将魔芋葡甘聚糖(KGM)、壳聚糖(CTS)和羧甲基纤维素钠(CMC-Na)作为成膜基质,以盐酸调节pH,添加甘油作为增塑剂,研究了各种成分的添加比例、甘油添加量及烘干温度对成膜性能的影响,制备出可食性复合保鲜膜。通过对膜的阻湿性、阻氧性、抗拉强度、断裂伸长率等指标进行测定,研究了膜的性能。结果表明:当三种主要成膜材料的配比(KGM∶CTS∶CMC-Na)为1∶2∶1、甘油含量为1.5%、烘干温度为40℃时,复合膜形成一种新的结晶体,具有最大的阻隔性能、较强的抗拉强度和中等强度的断裂伸长率,并能在短时间内迅速溶解,此时膜性能最优。
An edible and blend film was prepared with different blending ratios of konjac glucomannan, chitosan and carboxymethylcellulose sodium. The physical properties of the films such as water vapor transmission ratio, tensile strength,oxygen barrier capacity and elongation at break were also examined. The results indicated that the blend system had a conditional miscibility,the optimal technical parameters are as follow： KGM：CTS：CMC-Na was 1：2：1, glycerin content was 1.5% and the dryness temperature at 40℃. A new crystal occurred and hydrogen bonding interaction was strengthened when the blend film had a nice breaking elongation,a good tensile strength, and the least water vapor transmission ratio and gas barrier property at the same ratio. All the blend films showed a wonderful water-solubility and could dissolve in short time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第2期236-238,242,共4页
Science and Technology of Food Industry
