摘要
研究了胶原蛋白、葡甘聚糖含量等因素,对胶原蛋白-葡甘聚糖-壳聚糖共混膜(CKCS)的抗张强度、断裂伸长率和溶胀吸水率的影响,同时测定了共混膜的透水气性,并利用热重分析(TGA)法和差示量热扫描(DSC)分析法,考察了共混膜的热稳定性。为共混膜在食品材料领域的应用提供试验依据。
The influences of the collagen content and konjac glucomarman on tensile strength, tear strength and water absorption of collagen- konjac glucomannan- chitosan blend film （CKCS） were studied. Water vapour permeability was measured and thermal stability was investigated by Thermal Gravitational Analysis provides useful reference for the application of CKCS as a new edible （TGA） and Differential Scanning Calorimeter （DSC）. It material in food industry.
出处
《中国皮革》
CAS
北大核心
2006年第13期32-34,42,共4页
China Leather
关键词
胶原蛋白
葡甘聚糖
壳聚糖共混膜
相互作用
力学性能
热稳定性
collagen
Konjac glucomannan
chitosan blend film
interactions
mechanical property
thermal stability
