KGM/PEC/TiO_(2)复合膜的制备及其性能研究  

Preparation and Properties of KGM/PEC/Nano-TiO_(2) Antibacterial Composite Film

作　　者：黄舒琦 陈熠 李慧玲 范丽萍 王楠[1,2] HUANG Shuqi;CHEN Yi;LI Huiling;FAN Liping;WANG Nan(School of Life Sciences,Jiaying University,Meizhou 514015;Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas,Meizhou 514015)

机构地区：[1]嘉应学院生命科学学院,梅州514015 [2]广东省山区特色农业资源保护与精准利用重点实验室,梅州514015

出　　处：《食品工业》2023年第6期31-38,共8页The Food Industry

基　　金：广东省科技计划项目(2020B121201013);国家级大学生创新创业项目(202010582016)。

摘　　要：以魔芋葡甘聚糖(KGM)、柚皮果胶(PEC)为成膜基质,添加甘油和纳米TiO_(2)制备抗菌复合膜。以抗拉强度、断裂伸长率、水蒸气透过系数、透油系数、透光率作为测试指标,通过单因素试验和正交试验确定成膜配方的最佳配比,并对复合膜的微观结构、热性能、红外光谱、抑菌性能进行分析。结果表明,KGM质量分数0.75%、PEC质量分数0.8%、甘油质量分数0.6%是KGM/PEC复合膜的最佳成膜工艺。在此基础上添加纳米TiO_(2),试验结果表明纳米TiO_(2)可以增强膜的热稳定性、阻隔性及机械性能,且对大肠杆菌、绿脓单胞杆菌有明显的抑制作用。试验结果为食品包装新材料的开发及应用提供参考。In this paper,konjac glucomannan and pomelo peel pectin were used as film-forming substrates,adding glycerin and nano-TiO_(2) to prepare antibacterial composite film.The tensile strength,elongation at break,water vapor transmission coefficient,oil permeability coefficient and light transmittance were taken as the test index,and the optimal ratio of filmforming formulations was determined by single factor experiment and orthogonal experiment.The microstructure,thermal properties,Infrared spectroscopy and antibacterial performance were texted.The study found that when the mass fraction of konjac glucomannan,pomelo peel pectin and glycerol were 0.75%,0.8% and 0.6%,respectively,the konjac glucomannan/pomelo peel pectin composite film had the optimum films preparation process.On this basis,Nano-TiO_(2) was added.The test results showed that Nano-TiO_(2) could enhance the thermal stability,barrier property and mechanical properties of the film,and had obvious inhibitory effect on Escherichia coli and Pseudomonas aeruginosa.The test results provided reference for the development and application of new food packaging materials.

关 键 词：魔芋葡甘聚糖 柚皮果胶 纳米TiO_(2) 机械性能 抑菌性能 

分 类 号：TS206.4[轻工技术与工程—食品科学] TB383.2[轻工技术与工程—食品科学与工程]