葡甘露聚糖改性复合膜的性质研究  

Properties of Konjac Glucomannan's Modified Compound Membrane

作　　者：张帆[1] 李坚斌[1] 梁欣泉[1] 陈小云[1] 梁朝昱 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2016年第6期6-8,共3页Food Research and Development

基　　金：国家自然科学基金项目(31160326);广西自然科学基金项目(2011GXNSFA018058)

摘　　要：采用葡甘露聚糖磷酸单酯制备复合水溶胶,具有良好的成膜性,克服了葡甘露聚糖膜的抑菌效果低、成膜性能不佳和易吸潮等缺点。0.4%的葡甘露聚糖磷酸单酯复合水溶胶为本研究所需的涂膜保鲜水溶胶,其膜的各项性能优于葡甘露聚糖膜,并对7种常见供试菌进行抑菌试验,抑菌圈结果表明0.4%复合水溶胶具有一定的抑菌性,可用于水果的涂膜保鲜研究中。Compound hydrosol was prepared by using glucomannan phosphate monoester. It has good film-forming,and overcomes the weakness of glucomannan membrane,which has low bacteriostatic effect,bad film-forming performance and easy moisture absorption. 0.4 % of glucomannan phosphate monoester compound hydrosol was the coating preservation hydrosol for this research,and its properties of the membrane was better than those of glucomannan membrane. Seven kinds of common microbes were experimented by 0.4 % of glucomannan phosphate monoester compound hydrosol. Antimicrobial circle results showed that 0.4 % composite hydrosol had a certain antibacterial activity. It can be used in the coating preservation of fruits.

关 键 词：葡甘露聚糖 改性 复合膜 涂膜保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]