摘要
以魔芋葡甘聚糖为原料 ,添加 5%～ 10 %的增塑剂 (甘油或山梨糖醇 )、3%～5%的补强剂 (海藻酸钠或明胶 ) ,在微量碱存在下混炼制成粘稠状溶胶流延成膜。制成的可食性魔芋葡甘聚糖薄膜具有良好的耐水性、耐热性、可分解性、较好的拉伸强度、百分伸长率、耐折度和透明度 ,今后有望成为一种新的食品包装用膜。
The film with high intensity and ediblity,which was made from amophophallogl ueomanan with 5%～10% plasticizer(glycerol or sorbitol)and 3%～5% intensity assistant(alginic sodium or gelatine)through mixing,smelting into viscous and thick sol,flowing and flattening under a little alkaline condition,has the characteristics of waterproof,heat resistance,decomposability,higher stretch intensity and elongation rate,high folding resistance and diaphaneity.And it will be a new packing film for food in the future.
出处
《天然产物研究与开发》
CAS
CSCD
2000年第4期12-16,共5页
Natural Product Research and Development
基金
国家自然科学基金资助项目!( 2 9876 0 17)&&
