干燥温度对魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜微观结构和理化性能的影响

本文以魔芋葡甘聚糖和纳米玉米醇溶蛋白为基材，通过流延方式制备了魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜，研究了不同干燥温度（30、40、50、60、70、80 ℃）对复合膜的微观结构、热稳定性、机械、疏水和阻湿性能的影响。研究表明，在40、50、60 ℃下干燥，魔芋葡甘聚糖与纳米玉米醇溶蛋白的相容性好，纳米玉米醇溶蛋白在复合体系中分散均匀，复合膜微观结构致密，机械和疏水性能显著提高（P<0.05）。40 ℃干燥制备的复合膜，其热分解温度（334.6 ℃）和拉伸强度（79.27 MPa）最大，溶解率（19.99%）和水蒸气透过率（7.641×10?13 g·cm/(cm2·s·Pa)）最小，表明该温度下制得的魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜的性能最佳。本研究为魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜作为包装材料的开发与应用提供了一定参考依据。

Effect of Drying Temperature on Microstructure and Physicochemical Properties of Konjac Glucomannan/Zein Nanoparticles Blend Films

In this paper, konjac glucomannan (KGM) and zein nanoparticles (NZ) were used as film-forming substrates, and the KGM/NZ blend films (KNZ) were prepared by solution casting. The microstructure, thermal, mechanical, hydrophobic and barrier properties of KNZ were investigated at different drying temperatures (30, 40, 50, 60, 70, 80 ℃). The results showed that when dried at 40, 50, 60 ℃, KGM and NZ had good compatibility and NZ was uniformly dispersed in KGM matrix, the microstructure of KNZ was denser and its mechanical and hydrophobic properties were enhanced significantly (P<0.05). When the drying temperature was 40 ℃, KNZ showed the best performance, such as the highest thermal decomposition temperature (334.6 ℃) and tensile strength (79.27 MPa), the smallest solubility (19.99%) and water vapor permeability (7.641×10?13 g·cm/(cm2·s·Pa)). The information obtained would provide a reference for the development and application of KNZ as a packaging material.