魔芋葡甘聚糖与瓜尔豆胶共混膜材料研究

Studies on membrane made from konjac glucomannan/ guaran gum blend.

魔芋葡甘聚糖与瓜尔豆胶共混后成膜,当魔芋胶与瓜尔豆胶共混浓度为1%,共混比例为60:40时,共混膜性能最佳。与未共混膜相比,共混膜的强度、抗水性、耐洗刷性、透明度、感官性能等各项性能显著提高。用红外光谱、X-射线和扫描电镜分析了膜的结构,阐明了结构和功能的关系,并对葡萄作了常温涂膜保鲜实验。结果表明,共混膜对果蔬有一定保鲜作用。

Konjac Glucomannan （KGM） and Guaran gum were blended for membrane. There is the best properties while the blend content was 1% and the mixed ratio of KGM and Guran gum was 60/40. The blend membranes showed better properties in tensile strength, water resistance and resisting water rush, transparency test and organoleptic properties test than that of pure Konjac Glucomannan （KGM） and Guaran gum . By means of infrared absorption spectroscopy, X -ray diffraction and seanning electron microseope,the relationship between structures and functional properties was discussed. A study on the conservation of fruit by the blend membranes was carried out under room temperature. The results show that blend membranes have fresh-keeping affection.