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### 热处理温度对明胶-魔芋粉复合膜性质的影响

1. （1.集美大学食品与生物工程学院，福建?厦门 361021；2.厦门市海洋功能食品重点实验室，福建?厦门 361021）
• 出版日期:2019-02-15 发布日期:2019-03-05
• 基金资助:
国家自然科学基金面上项目（31271984）；福建省区域发展项目（2017N3004）；泉州市科技计划项目（2016Z003）

### Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films

XU Yeqiong1, WENG Wuyin1,2,*

1. (1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China）
• Online:2019-02-15 Published:2019-03-05

Abstract: This study was conducted to investigate the effect of thermal treatment temperature on physicochemical properties of gelatin-konjac flour composite films such as solubility, contact angle, microstructure and thermal stability. As a result, the film solubility (FS) and protein solubility (PS) in warm water at 30 ℃ were 45.62% and 28.83%, while those in hot water at 90 ℃ were 74.32% and 71.44%, respectively. Both FS and PS were gradually decreased with increasing thermal treatment temperature. The band intensities of α and β chains of proteins dissolved at 30 ℃ were decreased with increasing thermal treatment temperature, while no obvious changes were observed for the proteins dissolved at 90 ℃. The contact angles on the gelatin side and the konjac flour side of composite films were 107.14° and 88.53°, respectively, both of which were increased after thermal treatment. The water vapor permeability was decreased, whereas both the b* value and transparency were increased with the increase of thermal treatment temperature. Based on the results of scanning electron microscopy and differential scanning calorimetry, the gelatin and konjac flour layers in composite films were integrated gradually, and the thermal stability was increased as the thermal treatment temperature increased. It was concluded that the water resistance, surface hydrophobicity, moisture barrier properties and thermal stability of gelatin-konjac flour composite films could be improved by increasing thermal treatment temperature.