摘要
采用共混方法制备了魔芋葡甘聚糖-卡拉胶可食性薄膜,并对其性能进行了测定,结果显示:当共混膜中二者的质量配比为3∶1时,有着较好的相容性和协同效应,此时共混膜的综合力学性能和光学性能最好;增塑剂甘油能明显改善共混膜的力学性能和光学性能,当甘油含量为10%(质量分数,下同)时,共混膜的透光率能达到90%以上。该共混膜有望进一步开发成新型的可食性包装薄膜。
Konjac glucomannan-carrageenan edible blend films were prepared. The mechanical performance and opti- cal performance of the edible film were tested. The results showed that the comprehensive mechanical performance and optical performance of the blend film is the best when the mass ratio of blend film is 3 ： 1, and the blend film has good compatibility and synergistic effect; plasticizer glycerin addition can significantly improve the mechanical performance and optical performance of the blend film; when glycerin addition is 10% （ mass ratio）, light transmittance of the blend film can achieve 90% above. This blend film is expected to be used to develop new type of edible packaging film.
出处
《包装工程》
CAS
CSCD
北大核心
2012年第21期45-47,73,共4页
Packaging Engineering
基金
中山火炬职业技术学院院级课题资助项目(KY201008)
关键词
魔芋葡甘聚糖
卡拉胶
共混
性能
konjac glucomannan
carrageenan
blend
performance
