食品科学 ›› 2006, Vol. 27 ›› Issue (1): 54-57.
• 基础研究 • 上一篇 下一篇
张升晖,吴绍艳,辛厚豪
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ZHANG Sheng-hui,WU Shao-yan,XIN Hou-hao
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摘要: 魔芋葡甘聚糖脱乙酰改性后成膜,与未改性膜相比,改性膜的强度、抗水性及耐洗刷性显著提高。用红外光谱、X-射线和扫描电镜分析了膜的结构,阐明了结构和功能的关系,并对改性膜作了常温涂膜保鲜实验,结果表明,改性膜对果蔬有一定保鲜作用。
关键词: 魔芋葡甘聚糖, 乙酰基, 改性, 可食性膜
Abstract: Konjac glucomannan (KGM) was deacetylized for membrane. The membranes made of denatured KGM showed better tensile strength, water resistance and water-cleansing endurance than those of undenatured KGM. By means of infrared absorption spectroscopy, X-ray diffraction and seanning electron microseope, the relationship between structures and func- tional properties was discussed. A study on the conservation of fruit by modified konjac glucomannan was carried out under room temperature. The results showed that the modified konjac glucomannan had better fresh-keeping efficacy.
Key words:  , konjac glucomannan; acetyl; modification; edible membrane;
张升晖,吴绍艳,辛厚豪. 脱乙酰基魔芋葡甘聚糖可食性膜材料研究[J]. 食品科学, 2006, 27(1): 54-57.
ZHANG Sheng-hui,WU Shao-yan,XIN Hou-hao. Edible Membrane Studies on Deacetyl Konjac Glucomannan[J]. FOOD SCIENCE, 2006, 27(1): 54-57.
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