作　　者： ; ; ; ; ; ; ;

机构地区： 广州城市职业学院

出　　处： 《热带作物学报》 2013年第10期2018-2024,共7页

摘　　要： 以脱乙酰KGM、壳聚糖为主要原料,用共混成膜制备可食性膜。通过以脱乙酰基度、脱乙酰KGM/壳聚糖配比、混合膜液浓度、甘油用量为变量,以共混膜的拉伸强度、膜断裂伸展率及膜水蒸气渗透系数为指标,通过单因素和多因素正交试验,确定脱乙酰KGM/壳聚糖共混膜的最佳制备工艺参数。结果表明,当脱乙酰基度为0.70、脱乙酰KGM/壳聚糖配比为3∶7、共混膜液浓度为1.5%、甘油用量为0.50 mL时,共混膜的性能最优,拉伸强度高、断裂伸长率大、水蒸气渗透系数小,为共混膜在果蔬保鲜(特别是甜玉米)上的应用提供依据。 Deacetylated glucomannan and chitosan were used as the raw material to produce edible film.The deacetylation degree of deacetylation of chitosan,KGM/ratio,mixed solution concentration,glycerol as variables,the tensile strength,breaking extension rate of the film and the film of water vapour permeability as the indices were optimized with single factor and orthogonal tests.The results showed that,when the deacetylation degree was 0.70,deacetylation of chitosan,KGM/ratio of 3：7 blend membrane liquid concentration was 1.5％,glycerol 0.50 mL,the optimal performance of the blend film with high tensile strength,elongation at break,low water vapor permeability could be achieced.

关 键 词： 脱乙酰 壳聚糖 共混膜 制备工艺参数 性能影响

领　　域： [理学] [理学]