不同温度处理下魔芋葡甘聚糖膜的制备及其表征

Preparation and Characterization of Konjac Glucomannan Films at Different Temperatures

魔芋中含有大量的魔芋葡甘聚糖,魔芋葡甘聚糖具有良好的成膜性,是一种良好的制膜材料,在食品等领域有着广泛的应用。文章以魔芋葡甘聚糖为原材料,将其精粉在4、–18、–80℃的设定温度下分别处理4、8、12、24、48h后,制得魔芋葡甘聚糖薄膜,并进行红外光谱情况分析、XRD曲线分析、流变学分析、拉伸强度和断裂伸长率分析。结果表明:低温处理在一定温度、时间范围内可以提升魔芋葡甘聚糖氢键间的相互作用力,提升黏度、拉伸强度等性能。

Konjac contains a large amount of konjac glucomannan. Konjac glucomannan has good filmforming property and is a good film-forming material, which has been widely used in food and other fields.In this paper, konjac glucomannan(KGM) was used as raw material, and KGM powder was treated at 4,–18 ℃ and –80 ℃ for 4 h, 8 h, 12 h, 24 h and 48 h, respectively. The infrared spectrum analysis, XRD curve analysis, rheological analysis, tensile strength and elongation at break of KGM film were analyzed.The results showed that low temperature treatment could improve the interaction force between hydrogen bonds, viscosity and tensile strength of konjac glucomannan in a certain temperature and time range.