| Literature DB >> 24750750 |
Chunhua Wu1, Shuhui Peng2, Chengrong Wen1, Xiumei Wang1, Linlin Fan1, Ronghua Deng1, Jie Pang1.
Abstract
A series of novel edible blend films of konjac glucomannan (KGM) and curdlan were prepared by a solvent-casting technique with different blending ratios of the two polymers. The Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), etc. were used to characterize the change of structure and properties of blend films. The results showed that the strong intermolecular hydrogen bonds took place between KGM and curdlan. And the interaction of the blend film was much greater than that of the others when the KGM content in the blend films was around 70 wt% (KC7), resulting in excellent miscibility. The conclusion of the electron tensile testing analysis indicated that the blend film KC7 showed the maximum tensile strength (42.93±1.92 MPa). In addition, the blend films displayed excellent moisture barrier properties, which had a potential application in the food field. CrownEntities:
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Year: 2012 PMID： 24750750 DOI： 10.1016/j.carbpol.2012.03.034
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381