摘要
对魔芋葡甘露聚糖进行改性,用红外光谱、扫描电镜及图象数字化处理等对改性机理、膜面结构及膜力学性能进行了分析研究。与未改性魔芋葡甘露聚糖膜相比,改性膜的抗张强度和耐折度均有显著提高,膜面均匀性也有一定改善。
Konjac Glucomannan was denatured.I nfrared(IR)spectroscopy,scanning electron mi croscope(SEM)and image digitization processing e ts.were used to investigate the memb rane -formed mechanism and mechanic al properties of membrane and to observ e the surface structure of membrane.Compared with the un-denatured Konj ac Glucomannan membrane,the denature d Konjac Glucomannan membrane showe d better properties of tensile stren gth andfolding endurance.The surface homogeneity of the denatured Konjac G lucomannan membrane was improved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期21-24,共4页
Food Science
基金
国家自然科学基金资助项目:29876017
