魔芋葡甘聚糖-普鲁兰多糖复合膜的制备与性能研究  

Preparation and performance of konjac glucomannan and pullulan blend films

作　　者：姚遥[1] 肖满[1] 严文莉[1] 匡映[1] 姜发堂[1] 倪学文[1] 

机构地区：[1]湖北工业大学食品与制药工程学院,湖北武汉430068

出　　处：《食品工业科技》2016年第18期312-316,共5页Science and Technology of Food Industry

基　　金：湖北省自然科学基金面上项目(2014CFB587);湖北省科技支撑计划项目(2014BBB019)

摘　　要：利用魔芋葡甘聚糖(KGM)和普鲁兰多糖(PUL)制备可食性复合膜,研究了KGM与PUL不同配比对复合膜性能的影响。结果表明,KGM和PUL分子之间发生了氢键相互作用,有较好的相容性,复合膜的拉伸强度、断裂伸长率以及阻湿性能和纯膜比较都显著提高。当KGM与PUL复合比为6∶4(w/w)时,复合膜的热稳定性最好,其拉伸强度和断裂伸长率最大,分别为77.68 MPa和14.93%,水蒸气透过率较纯KGM膜降低了34%,氧气透过率高于纯KGM膜,但符合食品包装膜的要求。复合膜的性能优于纯KGM膜以及纯PUL膜,适合应用于可食性食品包装膜材料。Konjac glucomannan （KGM） and pullulan （PUL） were used for edible blend films preparation, and impacts of different blending formulas on film performance were studied. Results indicated hydrogen bond interactions and good compatibility between KGM and PUL,as tensile strength, breaking elongation, and moisture barrier properties of the blend films were significantly improved. When KGM and PUL blending ratio was 6： 4（w/w）,thermostability of blend film was the best, and tensile strength and breaking elongation of blend film were 77.68 MPa and 14.93%, respectively,water vapor transmittance decreased by 34% compared with pure KGM film,while oxygen permeability was higher than pure KGM film, but still fitted the requirement of food packaging films.Compared with pure KGM and pure PUL films,the blend films had superior performance,and was suitable to be used in packaciing films for edible foods.

关 键 词：魔芋葡甘聚糖 普鲁兰多糖 复合膜 性能 

分 类 号：TS206[轻工技术与工程—食品科学]