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首页> 外文期刊>Journal of Applied Polymer Science >Blend films from konjac glucomannan and sodium alginate solutions and their preservative effect
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Blend films from konjac glucomannan and sodium alginate solutions and their preservative effect

机译：魔芋葡甘露聚糖和海藻酸钠溶液的共混膜及其防腐效果

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In order to enhance the mechanical properties of konjac glucomannan film in the dry state and research the application of konjac glucomannan on food preservation domain, blend transparent film was prepared by blending 3 wt % sodium alginate aqueous solution with 4.5 wt % konjac glucomannan aqueous solution and dried at 40 degrees C for 4 h. The structure and properties of the blend films were studied by infrared, wide angle X-ray diffraction, scanning electron microscopy, and differential thermal analysis. Crystallinities of blend films were increased with the increase of sodium alginate. The tensile strength and breaking elongation of the blend films in dry state were obviously higher than those of both sodium alginate and konjac glucomannan films. Tensile strength of the dry blend film achieved 77.8 MPa when the retention of sodium alginate in the film was 27.9 wt %. The structure analysis indicated that there was a strong interaction between konjac glucomannan and sodium alginate, and this is resulted from the intermolecular hydrogen bonds. Moisture content and degree of water swelling of the blend films were increased due to the introduction of sodium alginate. Results from the film coating preservation experiment to litchi and honey peach showed that this blend film had water-holding ability. The fruit weight loss rate and rot rate both decreased by various values. (C) 2000 John Wiley & Sons, Inc. [References: 27]
机译：为了提高魔芋葡甘露聚糖膜在干燥状态下的力学性能，研究魔芋葡甘露聚糖膜在食品保鲜领域中的应用，将3重量％的海藻酸钠水溶液与4.5重量％的魔芋葡甘露聚糖水溶液混合，制备了透明的魔芋葡甘聚糖膜。在40摄氏度下干燥4小时。通过红外，广角X射线衍射，扫描电子显微镜和差热分析研究了共混膜的结构和性能。共混膜的结晶度随藻酸钠的增加而增加。干燥状态下共混膜的拉伸强度和断裂伸长率明显高于海藻酸钠和魔芋葡甘露聚糖膜。当藻酸钠在膜中的保留率为27.9重量％时，干混膜的拉伸强度达到77.8MPa。结构分析表明魔芋葡甘露聚糖与海藻酸钠之间有很强的相互作用，这是由于分子间的氢键。由于引入了海藻酸钠，混合膜的水分含量和水溶胀度增加。对荔枝和蜜桃的膜包衣保存实验结果表明，该共混膜具有保水能力。水果失重率和腐烂率均下降了各种值。 （C）2000 John Wiley＆Sons，Inc. [参考：27]

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