一种新型可食性包装材料——胶原蛋白-葡甘聚糖(C-KGM)共混膜

A new edible packaging material-collagen-Konjac glucomannan (C-KGM)blend film

利用溶液共混法制备了胶原蛋白-葡甘聚糖(C-KGM)其混膜。通过FT-IR、X-RD、扫描电镜对共混膜进 行了结构表征,同时测定了共混膜的透光率、力学性能、吸水率、透水汽性和热稳定性。结果表明:葡甘聚糖、胶原蛋白之间存在着强烈的相互作用和良好的相容性,(C-KGM)膜的力学性能和热稳定性明显优于2种单 一聚合物,作为一种潜在的可食性包装膜将具有良好的应用前景。

Collagen-Konjac glucmannan blend films were prepared successfully by solvent-casting method. They were charac-terized by FT-IR, X-ray diffraction SEM, optical transmittance, water absorption, thermal stability, water vapor permeation coefficients and measurements of mechanical property. The results indicated there was some strong in-teraction and good compatibility between collagen and Konjac glucomannan molecular. The thermal stability and mechanical property of the (C-KGM) blend films was obviously improved. The blend film is a potentially edible packaging film as opening up fine prospects of application.