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OA北大核心CSTPCD

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.