摘要
魔芋葡甘聚糖脱乙酰改性后成膜,与未改性膜相比,改性膜的强度、抗水性及耐洗刷性显著提高。用红外光谱、X-射线和扫描电镜分析了膜的结构,阐明了结构和功能的关系,并对改性膜作了常温涂膜保鲜实验,结果表明,改性膜对果蔬有一定保鲜作用。
Konjac glucomannan （KGM） was deacetylized for membrane. The membranes made of denatured KGM showed better tensile strength, water resistance and water-cleansing endurance than those of undenatured KGM. By means of infrared absorption spectroscopy, X-ray diffraction and seanning electron microseope, the relationship between structures and functional properties was discussed. A study on the conservation of fruit by modified konjac glucomannan was carried out under room temperature. The results showed that the modified konjac glucomannan had better fresh-keeping efficacy.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期54-57,共4页
Food Science
基金
湖北省教育厅青年项目资助(2004Q001)
关键词
魔芋葡甘聚糖
乙酰基
改性
可食性膜
konjac glucomannan
acetyl
modification
edible membrane
作者简介
张升晖（1962-），男，教授，主要从事天然高分了化合物的研究。
