司盘-80对魔芋葡甘聚糖-玉米醇溶蛋白复合膜性能的影响

王凯; 胥诗滔; 肖满; 吴考; 姜发堂; 倪学文

doi:10.13386/j.issn1002-0306.2016.23.042

司盘-80对魔芋葡甘聚糖-玉米醇溶蛋白复合膜性能的影响

Effects of span-80 on the properties of konjac glucomannan-zein blend films

摘要

摘要: 为了提高魔芋葡甘聚糖（KGM）和玉米醇溶蛋白（zein）的复合相容性,本文探讨了表面活性剂司盘-80对复合膜性质的影响。结果表明,适当的添加司盘-80可以有效提高KGM与zein的相容性,使复合膜更加光滑、致密,显著增强复合膜的热稳定性、疏水性、力学性能和阻氧性能,并降低水蒸气透过率。在最佳司盘-80添加量（2.5%,w/w）时,复合膜的拉伸强度和断裂伸长率最大（（63.02±0.67）MPa和15.97%±0.16%）,相比于未添加的复合膜分别显著提高25.5%和24.3%（p<0.05）,同时水蒸气透过率下降52.3%,膜的阻氧性能最大。本研究为KGM-zein复合膜在食品包装上的开发与应用提供一定参考价值。

Abstract: In order to improve film-forming compatibility of konjac glucanmannan( KGM) and zein,the impact of surfactant span-80 addition on properties of KGM-zein blend films was investigated.The results indicated that with proper addition of span-80,the compatibility of KGM and zein was improved,the films exhibited as more smooth and compact,and the thermal stability,hydrophobicity,mechanical property and oxygen resistance of the films were enhanced,and water vapor transmittance were reduced.With optimum span-80 addition( 2.5%,w / w),tensile strength( 63.02 ± 0.67) MPa and elongation at break( 15.97% ± 0.16%) of blend film were the largest,which was increased by 25.5% and 24.3%( p < 0.05).At the same time,water vapor permeability was reduced by 52.3%,and oxygen resistance performance was the best.This research may provide valuable ideas for the application of KGM-zein blend films on food packaging.