| 魔芋葡甘露聚糖-TiO2复合薄膜的性能表征及保鲜特性分析 |
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| 引用本文： | 李彦军,高艳娟,王勇,朱家凤,马小燕.魔芋葡甘露聚糖-TiO2复合薄膜的性能表征及保鲜特性分析[J].食品科学,2014,35(12):238-242. |
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| 作者姓名： | 李彦军 高艳娟 王勇 朱家凤 马小燕 |
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| 作者单位： | 1.陕西科技大学生命科学与工程学院，陕西 西安 710021；2.陕西农产品加工技术研究院，陕西 西安 710021 |
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| 基金项目： | 西安市科技计划项目(NC1207(2));西安市未央区科技计划项目(201307);陕西省大学生创新创业训练计划项目(1068);陕西省农业厅农业推广计划项目(2013) |
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| 摘 要： | 以魔芋葡甘露聚糖（konjac glucomannan，KGM）和纳米TiO2为原料，制备KGM-TiO2复合薄膜。研究复合薄膜的性能，利用紫外分光光度计、傅里叶变换红外光谱仪和X-射线衍射对复合薄膜的结构及性能进行表征分析，并对其进行豆腐和樱桃的保鲜实验。结果表明：纳米TiO2的掺入能有效提高KGM薄膜的断裂伸长率，减缓薄膜的溶胀行为，但是降低了薄膜的透光率。表征分析发现，TiO2与KGM在一定程度上发生了交互作用，经感官鉴定，KGM-TiO2复合薄膜提高了豆腐及樱桃的新鲜程度，延长了贮藏期。
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| 关 键 词： | 魔芋葡甘露聚糖 TiO2 复合薄膜 保鲜 |
Characterization and Preservative Properties of KGM-TiO2 Composite Films |
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| LI Yan-jun,GAO Yan-juan,WANG Yong,ZHU Jia-feng,MA Xiao-yan.Characterization and Preservative Properties of KGM-TiO2 Composite Films[J].Food Science,2014,35(12):238-242. |
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| Authors: | LI Yan-jun GAO Yan-juan WANG Yong ZHU Jia-feng MA Xiao-yan |
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| Affiliation: | 1. Collage of Life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
2. Shaanxi Institute of Agricultural Products Processing Technology, Xi’an 710021, China |
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| Abstract: | The structural properties of KGM-TiO2 composite films formed from konjac glucomannan (KGM) and nano-
TiO2 were examined by ultraviolet spectrophotometer (UV), Fourier transform infrared spectrometer (FT-IR) and X-ray
diffraction (XRD), respectively. Applications of KGM-TiO2 composite films in preservation of tofu and cherry were tested.
The results showed that elongation at break of KGM-TiO2 composite films was increased and swelling behavior was slowed
down with the incorporation of nano-TiO2 while the light transmittance was decreased. The analysis revealed the interaction
between KGM and TiO2 to certain extent. The freshness of both tofu and cherry was improved and the storage lives were
also prolonged via sensory analysis. |
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| Keywords: | konjac glucomannan TiO2 composite film preservation |
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