食品科学 ›› 2002, Vol. 23 ›› Issue (8): 47-50.
• 基础研究 • 上一篇 下一篇
方竞, 沈月新, 王慥, 岳晓华
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FANG Jing, SHEN Yue-Xin, WANG Zao, YUE Xiao-Hua
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摘要： 本文主要研究了壳聚糖(C)和魔芋葡甘聚糖(KG)以不同配比共混复合膜的制备及复合膜的透明度、水溶性、抗张强度、延伸率、水蒸汽透过系数和吸湿性等性能。结果表明,C/KG的中间比例复合膜的透明度、抗张强度较小;而水蒸汽透过系数较大。C/KG共混膜的水溶性随着C含量的减少,KG含量的增加而增加。在一定的相对湿度下C/KG共混膜吸湿率随着C含量的减少,KG含量的增加而减少;C/KG共混膜延伸率也随着C含量的减少,KG含量的增加而呈下降趋势。
关键词: 可食性膜, 壳聚糖, 魔芋
Abstract: This paper studied mainly the composite films made of chitosan and konjac glucomannan at different ratio of blending,and the composite films properties including transparency、water solubility、tensile strength(TS) 、elongation (E) 、watervapor permeability (WVP) and hygroscopicity.The results showed that the transparency and tensile strength of C/KG filmsin middle ratio turned less, while WVP larger. The water solubility of C/KG films went up with the increase of KG ingredientand the decrease of C ingredient. The hygroscopicity and elongation of C/KG films decreased with the increase of KGingredient and the decrease of C ingredient.
Key words: Edible film Chitosan , Konjac , Glucomannan
方竞, 沈月新, 王慥, 岳晓华. 壳聚糖—魔芋复合膜材料研究(Ⅰ)[J]. 食品科学, 2002, 23(8): 47-50.
FANG Jing, SHEN Yue-Xin, WANG Zao, YUE Xiao-Hua. [J]. FOOD SCIENCE, 2002, 23(8): 47-50.
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