普鲁兰、甘油共混对结冷胶食用膜性能的影响

Effect of pullulan,glycerol blend on the properties of gellan based edible film

研究了普鲁兰、甘油共混对结冷胶食用性膜的机械性能、水蒸汽透过率、阻氧性和吸水率的影响。结果表明,普鲁兰的添加,提高了结冷胶食用膜的延展性、水蒸汽透过率和阻氧性,但降低了结冷胶食用膜的抗拉强度和吸水率;甘油增加了膜的延展性和水蒸汽透过率,但降低了膜的阻氧性。

The effects of pullulan and glycerol blend on properties of gellan based edible film were studied by the mechanical properties,water vapor barrier（WVP）,oxygen barrier and water absorption.The results showed that the elongation at break（EAB）,water vapor barrier and oxygen barrier（OP）were increased by pullulan,while the tensile strength（TS）and water absorption were decreased.Meanwhile the EAB and WVP were increased by glycerol,but the OP decreased.