果胶/壳聚糖/魔芋胶三元复合膜的结构及应用性能分析

Analysis Studie on the Structure and Application of PectinChitosan-Konjacgum Composite Membrane

选取果胶、壳聚糖和魔芋胶3种天然高分子多糖,采用溶液共混法制备了不同质量比例的果胶/壳聚糖/魔芋胶复合膜,用IR、XRD、DSC表征其结构,并测试了复合膜的力学性能、透光率、吸湿性、溶胀度、体外降解和抗菌性等性能。结果表明:果胶、壳聚糖、魔芋胶分子间有很好的相容性并发生了一定的相互作用;当魔芋胶的质量为果胶与壳聚糖总质量的30%时,复合膜的力学性能最好、吸湿性最低、溶胀度达到509%,体外降解性能比果胶/壳聚糖复合膜好,还具有一定的抗菌性,具备了替代明胶作为药用胶囊膜材料和可食性包装膜材料的潜质。

The accidents caused by gelatin have received extensive attention recently. This studyaimed to make pectin a viable replacement of gelatin. In the study, pectin/chitosan /konjacgumcomposite membrane was prepared by solution blending with different mass ratios. The membrane wascharacterized by IR、XRD and DSC to detect its swelling degree, water vapor permeability(WAP),light transmittance, in vitro degradation, and antimicrobial activity. The results indicated that pectinand chitosan were compatible and interacted with each other. The composite membrane had the lowestwater vapor transmittance and relatively low air permeability if their mass ratio was 1∶1, where theswelling degree could be reached 48.7%. Meanwhile, the membrane showed a good in vitrodegradation and antimicrobial properties. The composite membrane prepared under the optimalcondition has great potential as capsule packaging materials and edible packaging materials.