包装与食品机械2024，Vol.42Issue(3)：8-17,24,11.DOI:10.3969/j.issn.1005-1295.2024.03.002
明胶/魔芋葡甘聚糖相行为调控共混膜结构及在热封包装中的应用
Regulation of phase behavior in gelatin/konjac glucomannan blend films and application in heat-seal packaging
摘要
Abstract
In order to investigate the relationship between protein quality/polysaccharide phase behavior and blend film structure,Blend films of different proportions were prepared using gelatin and konjac glucomannan as raw materials,and the effects of phase separation under different blend proportions on film structure were studied by using microstructure,thermodynamic properties,mechanical properties,optical properties,and water resistance as detection indicators.The results show that at an addition of 0.4%of konjac glucomannan,micro-phase separation occurs in the blend system,the elongation at break and heat seal strength of the blend films were significantly improved by 12.5%and 1 704.2 N/m respectively,the tensile strength is 30.9 MPa,and the water vapor transmission rate drops to the lowest.Further observation of the phase separation using confocal Raman spectroscopy and in situ scanning electron microscopy reveal that the main component of the dispersed phase aggregates in the blend films is konjac glucomannan,and the particle size and distribution density are directly proportional to the degree of phase separation.This study provides a technical reference for the application of polysaccharide-protein blend behavior to regulate film structure in edible heat-seal packaging materials.关键词
明胶/魔芋葡甘聚糖/相分离/热封性能/共混膜Key words
gelatin/konjac glucomannan/phase separation/heat-sealing performance/blend film分类
轻工纺织引用本文复制引用
李琛,黄晓岚,金伟平,郭城,纪执立,李金玲..明胶/魔芋葡甘聚糖相行为调控共混膜结构及在热封包装中的应用[J].包装与食品机械,2024,42(3):8-17,24,11.基金项目
湖北省重点研发计划项目(2023BBB068) （2023BBB068）
