可食性明胶-魔芋葡甘聚糖共混膜的制备与性能研究  

Preparation and Properties of Gelatin-Konjac Glucomannan Composite Films

作　　者：庞冬梅[1] 饶志亮[1] 

机构地区：[1]暨南大学包装工程研究所,珠海519070

出　　处：《包装工程》2012年第19期45-47,共3页Packaging Engineering

基　　金：暨南大学科研培育与创新基金研究项目(11611383)

摘　　要：采用溶液共混法制备了一系列不同比例的明胶-魔芋葡甘聚糖共混膜,研究了明胶含量(质量分数)对共混膜的力学性能、吸湿性能、透光性能的影响。结果表明,明胶的引入,有利于改善魔芋葡甘聚糖膜的力学性能,减小魔芋葡甘聚糖膜的吸水率,明胶与魔芋葡甘聚糖的相容性良好。A series of gelatin-konjac glucomannan composite films with different ratios of gelatin to konjac glucomannan were prepared,and the influence of gelatin on the mechanical properties and the moisture adsorption of the composite films and Transmittance of Composite Films was studied. The introduction of gelatin may improve the mechanical properties of the composite films,decrease the Moisture Sorption Ratio of the composite films, there is good compatibility between gelatin and konjac glucomannan molecular.

关 键 词：魔芋葡甘聚糖 明胶 可食性 共混膜 

分 类 号：TB484.1[一般工业技术—包装工程] TB487