| 魔芋葡甘聚糖可食性膜材料研究(Ⅰ) |
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| 引用本文： | 李波,谢笔钧. 魔芋葡甘聚糖可食性膜材料研究(Ⅰ)[J]. 食品科学, 2000, 21(1): 19-20 |
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| 作者姓名： | 李波 谢笔钧 |
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| 作者单位： | 1. 河南职业技术师院食品工程系,河南,453003
2. 华中农业大学食科系,武汉,430070 |
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| 摘 要： | 魔芋葡甘聚糖产加碱进化化学改性后成膜，与未改性膜相比，改性后膜的强度和抗水性显著提高，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，对改性机理进行了初步探讨。
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| 关 键 词： | 魔芋葡甘聚糖 可食性膜 化学改性 水溶胶 |
Study on Edible Membrane Materials Made from Konjac Glucomannan |
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| Li Bo et al. Study on Edible Membrane Materials Made from Konjac Glucomannan[J]. Food Science, 2000, 21(1): 19-20 |
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| Authors: | Li Bo et al |
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| Abstract: | The sol of Konjac Glucomannan (KGM) was modified by alkali and prepared for membrane .The membranes made from denatured KGM showed betler tensile strength and waterresistance tan that from undenntured KGM. By means of infrared absorption spectroscopy .X-ray diffraction and scanning eleclron microscope .the relationship between structures and funetional properties was discussed and the modification reason was probed into. |
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| Keywords: | Konjac Glucomannan Edible membrane Chcmical-modillcmion |
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