摘要
通过魔芋葡甘聚糖-卡拉胶可食性包装复合膜的制备并对其力学性能和光学性能的测定表明,质量配比、甘油含量、水浴温度对复合膜性能有着较大影响,当复合膜中魔芋精粉和卡拉胶的质量配比为3∶1时,甘油含量取魔芋精粉质量的10%,水浴温度取60℃时制得的复合膜的综合力学性能和光学性能较为理想,此时复合膜的拉伸强度为9.582MPa,断裂伸长率为54.6%,透光率为92.2%,雾度为20.67%。
The konjac glucomannan-carrageenan edible composite packaging films were prepared . The mechanical performance and the optical performance of the edible film were tested. Results showed that the mass ratio,glycerin content,water bath temperature had great influence on the performance of composite films,when the mass ratio of composite film konjac purified powder and carrageenan was 3∶1,glycerin content was 10% （mass ratio）,water bath temperature was 60℃ ,the comprehensive mechanical performance and optical performance of the composite films was better. Under this condition,the tensile strength of the composite films was 9.582MPa,the breaking elongation was 54.6%,luminousness was 92.2%,haze was 20.67%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期114-116,共3页
Science and Technology of Food Industry
基金
中山火炬职业技术学院院级课题资助项目(KY201008)
关键词
魔芋葡甘聚糖
卡拉胶
复合膜
性能
konjac glucomannan
carrageenan
composite film
performance
