摘要
以魔芋葡甘聚糖为原料， 添加５～１０％ 的增塑剂（ 甘油或山梨糖醇） 、３ ～５ ％ 的补强剂（ 海藻酸钠或明胶） ， 在微量碱存在下混炼制成粘稠状溶胶流延成膜。制成的可食性魔芋葡甘聚糖薄膜具有良好的耐水性、耐热性、可分解性， 较好的拉伸强度，百分伸长率， 耐折度和透明度， 今后有望成为一种新的食品包装用膜。
The film with high intensity and ediblity, which was made from amophophalloglueomanan with 5～10% plasticizer (glycerol or sorbitol) and 3～5% intensity assistant (alginic sodium or gelatine) through mixing, smelting into viscous and thick sol, flowing and flattening under a little alkaline condition, has the characteristics of waterproof, heat resistance, decomposability, higher stretch intensity and elongation rate, high folding resistance and diaphaneity. And it will be a new packing film for food in the future.
出处
《中国包装》
2000年第1期89-91,共3页
China Packaging
基金
国家自然科学基金
