摘要
以魔芋精粉、壳聚糖为主要原料,利用其混合溶胶在适当条件下的成膜特性制备可食性包装膜.通过单因素试验和正交试验,探讨了魔芋精粉(主成分为脱乙酰基魔芋葡甘聚糖)和壳聚糖的浓度及二者的配比、补强剂的添加量、增塑剂的添加量等因素对膜制备及膜性能的影响.结果表明,膜制备的最佳工艺条件为:魔芋精粉和壳聚糖浓度为2%,二者的配比为3∶7(体积比),补强剂6%,增塑剂6%,60℃下干燥成膜.在最佳工艺条件下制备的可食性包装膜其断裂强力可达585cN,伸长率达7.8%.
The effects including concentration of konjac flour（deacetylated Konjac Glucomannan）and Chitosan, ratio between konjac flour and Chitosan, dosage of intensity assistant and plasticizer on preparation and characteristics of the blend membrane were studied. The optimal conditions derived from the experiments are as follows： concentrations of konjac flour and chitosan are 2% （g/mL） respeceively; the ratio between konjac flour and Chitosan is 3：7 （ V/V）; intensity assistant is 6%, plasticizer is 6 %, and drying temperature is 60℃. The tensile strength （TS） and elongation at break （E） of blend membrane are 585 cN and 7.8%, respectively.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2007年第2期87-91,共5页
Journal of Shaanxi Normal University：Natural Science Edition
基金
陕西省科技厅农业攻关项目(2003K03-G7)
关键词
魔芋葡甘聚糖
壳聚糖
共混膜
制备
konjac glucomannan
chitosan
blend membrane
preparation
