魔芋葡甘聚糖-壳聚糖-羧甲基纤维素钠复合可食性保鲜膜研究.pdf

S械机与装包。’“。’。… denceand Food Technologyof Industry 吴晓霞，李建科’，余朝舟 (陕西师范大学食品工程与营养科学学院，陕西西安710062) 油作为增塑剂，研究了各种成分的添加比例、甘油添加量及烘干温度对成膜性能的影响，制备出可食性复合保鲜膜。 通过对膜的阻湿性、阻氧性、抗拉强度、断裂伸长率等指标进行测定，研究了膜的性能。结果表明：当三种主要成膜材 大的阻隔性能、较强的抗拉强度和中等强度的断裂伸长率，并能在短时间内迅速溶解，此时膜性能最优。 关键词：魔芋葡甘聚糖，壳聚糖，羧甲基纤维素钠，可食保鲜膜 onedibleblendfiImsmadeof Study konjacglucomannan． chitosanand sodium carboxymethylcellulose WU Chao—zhou Xiao—xia，LIJian—ke’，YU ofFood andNutritional Normal (College Engineering Science，ShaanxiUniversity，Xi’an710062fChina) edibleandblend俐mwas withdifferent ratiosof Abstract：An prepared blending konjac and sodium．The ofthe俐mssuchas transmissionratio． carboxymethylcellulosephysicaIproperties water—vapor tensile barrier and atbreakwerealsoexamined．Theresultsindicatedthat strength．oxygencapacityelongation theblend hadaconditional technicaI areas system miscibility．theoptimal parameters was contentwas1．5％andthe at400C．Anew occurredand l：2：1．glycerin drynesstemperature crystaI hydrogen interactionwas whentheblend俐mhadanice tensile bonding strengthened breakingelongation，agood strength， andtheIeast transmissionratioand barrier atthesameratio．AI|theblendf¨ms water—vapor gas property showedawonderful andcoulddissolveinshorttime． Water—solubility f¨ms Keywords：konjacglucomannan；chitosan；carboxymethylcellulosesodium；edible 中图分类号：Ts206．4 文献标识码：A 文章编号：1