魔芋葡甘聚糖-聚二甲基二烯丙基氯化铵复合膜的抗菌及成膜性能研究  

Study on performance of konjac glucomannan/poly(diallydimethylammonium chloride)membranes

作　　者：鲁俊[1] 杨海浪[1] 

机构地区：[1]襄樊学院化学工程与食品科学学院,湖北裹樊441003

出　　处：《食品工业科技》2010年第1期307-309,313,共4页Science and Technology of Food Industry

基　　金：绿色化工过程省部共建教育部重点实验室开放研究基金(GCP200810);湖北省教育厅重点科研基金资助项目(D20082505)

摘　　要：对共混法制备的魔芋葡甘聚糖和聚二甲基二烯丙基氯化铵复合膜材料进行研究。结果表明,该膜对金黄色葡萄球菌和枯草芽孢杆菌具有明显的抑制作用,而对大肠杆菌和假单胞菌没有抑制作用。膜的抗菌效果同膜中PDADMAC的含量成正比。当PDADMAC含量为20w%t时,复合膜具有良好的透明度,较小的水蒸气透过性和吸湿性,力学性能最佳。The konjac glucomannan/poly（diallydimethylammonium chloride）films was studied which was prepared by blend way. The results showed that the film had inhibition against S. aureus, B. Subtilis, but no E.coli, P.aeruginosas.The antibacterial effect was direct proportion to the content of PDADMAC.The membrane had the best performance when the content of PDADMAC was 20wt%.

关 键 词：魔芋葡甘聚糖 聚二甲基二烯丙基氯化铵 抗菌 膜性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]