乙醇溶液中魔芋葡甘聚糖膜的结构与性能研究  

Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution

作　　者：陈士勇[1] 吕文平[1] 汪超[1,2] 陈文平[1] 江贵林[1] 姜发堂[1,2] 钟晓玲[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]武汉力诚生物科技有限公司,湖北武汉430068

出　　处：《食品科学》2010年第3期106-109,共4页Food Science

基　　金：武汉市晨光计划项目(20065004116-52);湖北省教育厅项目(20063036)

摘　　要：采用乙醇溶液中溶胀的魔芋葡甘聚糖(KGM)流延制备薄膜,研究KGM膜的聚集态结构及其性能。实验结果表明:乙醇促使KGM形成局部有序层叠排列的膜结构,使膜的微晶率增加,同时提高膜的热稳定性;随φ(乙醇)增加,薄膜的断裂应力逐渐增大,断裂伸长率、透光率、水分活度和吸水率降低。Konjac glucomannan membrane（KGM） was prepared in alcohol solution through sequential treatments of swelling followed by casting.The aggregation structure and properties of KGM membrane were investigated in this study.Results indicated that alcohol could promote the formation of partially ordered and stacked membrane structure of konjac glucomannan,increase microcrystalline rate of KGM and improve thermal stability of KGM.In addition,with increasing alcohol concentration,an increase in the break strength of thin membrane was observed,along with a decrease in elongation,transmission,water activity and water-absorption rate of KGM membrane.

关 键 词：魔芋葡甘聚糖膜 乙醇溶液 扫描电镜 微晶率 吸水率 

分 类 号：R318.08[医药卫生—生物医学工程] TQ317[医药卫生—基础医学]