魔芋葡甘露聚糖基物理共混改性复合膜研究进展  

Research Progress on Konjac Glucomannan-Based Physically Modified Composite Films

作　　者：何洋 黄雨洋 朱秀清[1] HE Yang;HUANG Yuyang;ZHU Xiuqing(School of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品科学》2023年第11期379-389,共11页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B04)。

摘　　要：魔芋葡甘露聚糖是一种水溶性、非离子型高分子多糖,具有高持水性、成膜性、凝胶性、生物相容等特性。在众多以魔芋葡甘露聚糖为基质所进行的复合材料研究中,针对物理共混改性复合膜的研究备受关注,在新型食品包装材料领域展现出广阔的应用前景。本综述概述了魔芋葡甘露聚糖的分子结构及特性,着重阐述了魔芋葡甘露聚糖基物理共混改性复合膜类型、形态/结构特征与各共混成分分子间相互作用及成膜机制、功能特性以及应用研究进展。Konjac glucomannan is a water-soluble,nonionic high-molecular-mass polysaccharide with good water-holding,film-forming,gelation,and biocompatibility properties.Among the many studies on konjac glucomannan-based composite materials,the studies of physically modified composite films have attracted much attention and shown promising applications in the field of new food packaging materials.In this review,the molecular structure and properties of konjac glucomannan are outlined,with a special focus on the types,morphological and structural characteristics,intermolecular interactions of the blending components,formation mechanism and functional properties of konjac glucomannan-based physically modified composite films and recent progress in their application.

关 键 词：魔芋葡甘露聚糖 复合膜 物理共混 成膜机理 多功能包装 

分 类 号：TS206.4[轻工技术与工程—食品科学]