摘要
用溶液共混法成功地制备出魔芋葡甘聚糖 /羧甲基淀粉共混膜 ,并用 IR、XRD、SEM、力学性能和水蒸汽透过率测试研究了其结构和性能。结果表明 ,共混膜中魔芋葡甘聚糖和羧甲基淀粉存在强烈的分子间氢键相互作用及良好的相容性 ;共混膜的拉伸强度及阻水性能随羧甲基淀粉的加入而显著提高。当羧甲基淀粉的含量为 2 0 %时 ,共混膜的拉伸强度达最大值为 67.1MPa,比纯魔芋葡甘聚糖膜的拉伸强度提高了 191.7% ;共混膜的阻水性能也最佳 ,其水蒸汽透过率为 86.4 mg/ cm2 .d,比纯魔芋葡甘聚糖膜的水蒸汽透过率下降了 2 6.4 %。
Konjac glucomannan/carboxylmethyl starch blend films were obtained by solution method and characterized by FT-IR, XRD, SEM, and by measurements of mechanical properties and water vapor transmission. The results demonstrated that there was strong interaction and good miscibility from intermolecular hydrogen bonding between konjac glucomannan and carboxylmethyl starch. The mechanical and water vapour barrier properties of blend films were greatly enhanced. The tensile strength and breaking elongation increased with the increase of carboxylmethyl starch content. The best values of the tensile strength and water vapor transmission achieved 67.1 MPa, and 86.4 mg/cm 2·d, respectively, when the carboxylmethyl starch content was 20%. The blend films as the edible films have a promising application to food package industry.
出处
《高分子材料科学与工程》
EI
CAS
CSCD
北大核心
2003年第4期181-184,共4页
Polymer Materials Science & Engineering
基金
国家自然科学基金 ( 2 99770 14)
浙江同伴科技有限公司资助项目
