作 者：
陈士勇;吕文平;汪超;陈文平;汀贵林;姜发堂;钟晓玲
关键词：
魔芋葡甘聚糖膜;乙醇溶液;扫描电镜;微晶率;吸水率
摘 要：
采用乙醇溶液中溶胀的魔芋葡甘聚糖(KGM)流延制备薄膜,研究KGM膜的聚集态结构及其性能。实验结果表明:乙醇促使KGM形成局部有序层叠排列的膜结构,使膜的微晶率增加,同时提高膜的热稳定性;随φ(乙醇)增加,薄膜的断裂应力逐渐增大,断裂伸长率、透光率、水分活度和吸水率降低。
译 名：
Structure and Properties of Konjac Glucomannan Membrane in Alcohol Solution
作 者：
CHEN Shi-yong1,Lü Wen-ping1,WANG Chao1,2,CHEN Wen-ping1,JIANG Gui-lin1,JIANG Fa-tang1,2,ZHONG Xiao-ling1(1.College of Bioengineering,Hubei University of Technology,Wuhan 430068,China;2.Wuhan Licheng Biotechnology Co.Ltd.,Wuhan 430068,China)..
关键词：
konjac glucomannan membrane;alcohol solution;SEM;microcrystalline rate;water-absorption rate
摘 要：
Konjac glucomannan membrane(KGM) was prepared in alcohol solution through sequential treatments of swelling followed by casting.The aggregation structure and properties of KGM membrane were investigated in this study.Results indicated that alcohol could promote the formation of partially ordered and stacked membrane structure of konjac glucomannan,increase microcrystalline rate of KGM and improve thermal stability of KGM.In addition,with increasing alcohol concentration,an increase in the break strength of thin membrane was observed,along with a decrease in elongation,transmission,water activity and water-absorption rate of KGM membrane.
