果胶/壳聚糖/魔芋胶三元复合膜的结构及应用性能分析

doi:10.3969/j.issn.1673-1689.2015.04.012

首页 > 过刊浏览>2015年第34卷第4期 >407-412. DOI:10.3969/j.issn.1673-1689.2015.04.012

果胶/壳聚糖/魔芋胶三元复合膜的结构及应用性能分析
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                        10.3969/j.issn.1673-1689.2015.04.012
                    
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Analysis Studie on the Structure and Application of Pectin-Chitosan -Konjacgum Composite Membrane

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选取果胶、壳聚糖和魔芋胶3种天然高分子多糖,采用溶液共混法制备了不同质量比例的果胶/壳聚糖/魔芋胶复合膜,用IR、XRD、DSC表征其结构,并测试了复合膜的力学性能、透光率、吸湿性、溶胀度、体外降解和抗菌性等性能。结果表明:果胶、壳聚糖、魔芋胶分子间有很好的相容性并发生了一定的相互作用；当魔芋胶的质量为果胶与壳聚糖总质量的30%时,复合膜的力学性能最好、吸湿性最低、溶胀度达到509%,体外降解性能比果胶/壳聚糖复合膜好,还具有一定的抗菌性,具备了替代明胶作为药用胶囊膜材料和可食性包装膜材料的潜质。

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The accidents caused by gelatin have received extensive attention recently. This study aimed to make pectin a viable replacement of gelatin. In the study, pectin/chitosan /konjacgum composite membrane was prepared by solution blending with different mass ratios. The membrane was characterized by IR、XRD and DSC to detect its swelling degree, water vapor permeability (WAP), light transmittance, in vitro degradation, and antimicrobial activity. The results indicated that pectin and chitosan were compatible and interacted with each other. The composite membrane had the lowest water vapor transmittance and relatively low air permeability if their mass ratio was 1∶1, where the swelling degree could be reached 48.7%. Meanwhile, the membrane showed a good in vitro degradation and antimicrobial properties. The composite membrane prepared under the optimal condition has great potential as capsule packaging materials and edible packaging materials.

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王虹霞,丁克毅,刘军.果胶/壳聚糖/魔芋胶三元复合膜的结构及应用性能分析[J].食品与生物技术学报,2015,34(4):407-412.

WANG Hongxia, DING Keyi, LIU Jun. Analysis Studie on the Structure and Application of Pectin-Chitosan -Konjacgum Composite Membrane[J]. Journal of Food Science and Biotechnology,2015,34(4):407-412.

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在线发布日期: 2015-08-09
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