琼脂/魔芋葡甘聚糖/乙基纤维素复合膜的制备与性能分析

胡婉婷; 罗曼; 陆洁仪; 黄雨纯; 乔冬玲

doi:10.13386/j.issn1002-0306.2021090150

琼脂/魔芋葡甘聚糖/乙基纤维素复合膜的制备与性能分析

Preparation and Properties of Agar/Konjac Glucomannan/Ethyl Cellulose Composite Film

摘要

摘要: 为了开发出一种具有良好疏水性能的食品包装材料，本实验以琼脂/魔芋葡甘聚糖（agar/konjac glucomannan，AK）为基材，将乙基纤维素（ethyl cellulose，EC）与其复配制成琼脂/魔芋葡甘聚糖/乙基纤维素（agar/konjac glucomannan/ethyl cellulose，AKE）三元复合膜，并探究EC的添加量对复合膜微观结构、机械性能以及耐水性的影响。采用扫描电子显微（SEM）、傅立叶红外光谱仪（FTIR）以及X射线衍射仪（XRD）对复合膜的微观结构进行表征，并测试了其机械性能、溶胀率、溶失率以及水蒸气透过率（WVP）。微观结果表明，AKE复合膜中EC分子链未完全延展，且EC的加入抑制了琼脂的结晶；性能测试的结果表明，与AK膜相比，添加25%乙基纤维素的AKE复合膜，其断裂伸长率（15.08%）最大，水蒸气透过率（9.88×10⁻¹²·g·cm/(cm²·s·Pa)）最小，溶失率从40.70%降低至25.64%。因此，乙基纤维素的加入提高了复合膜的延展性，并使AKE复合膜具有良好的耐水性。

Abstract: To develop a kind of food packaging material with good hydrophobicity, agar/konjac glucomannan (AK) composite film incorporated with ethyl cellulose (EC) was developed. The effect of the addition of EC on the microstructure, mechanical properties and water resistance ability (swelling rate, dissolution rate and water vapor transmittance) of the composite film were explored by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and texture analyzer. The results showed that the EC molecular chain in AKE composite film was not completely extended, and the addition of EC inhibited the crystallization of agar. Compared with AK composite film, the AKE-25% composite film had the highest elongation at break (15.08%) and water vapor transmittance (9.88×10⁻¹²·g·cm/(cm²·s·Pa)). The dissolution rate decreased from 40.70% to 25.64%. Therefore, the inclusion of EC improved the ductility and water resistance for Agar/KGM/EC composites.