| 魔芋葡甘聚糖/壳聚糖复合抗菌食品包装膜的制备及其特性 |
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| 引用本文： | 陈晓涵,庞杰,吴春华. 魔芋葡甘聚糖/壳聚糖复合抗菌食品包装膜的制备及其特性[J]. 食品科学, 2021, 42(7): 232-239. DOI: 10.7506/spkx1002-6630-20200417-226 |
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| 作者姓名： | 陈晓涵 庞杰 吴春华 |
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| 作者单位： | （1.福建农林大学食品科学学院,教育部福建-台湾特殊海洋食品加工与营养工程研究中心,福建 福州 350002;2.肉制品食品安全技术国家重点实验室,福建 厦门 361100;3.福建农林大学 福建省海洋生物技术重点实验室 海洋学研究所,福建 福州 350002） |
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| 基金项目： | 国家自然科学基金面上项目（31772045） |
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| 摘 要： | 本实验以富里酸作为交联剂,采用溶胶-凝胶法制备魔芋葡甘聚糖/壳聚糖(konjac glucomannan/chitosan,KGM/CS)抗菌膜,研究该抗菌膜的物理、力学、结构和抗菌等性能.流变学、傅里叶变换红外光谱、X射线衍射和扫描电子显微镜等分析和观察结果表明,富里酸的引入促进了KGM、CS和富里酸之间氢键的形成和...
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| 关 键 词： | 魔芋葡甘聚糖 壳聚糖 富里酸 抗菌性能 活性食品包装 |
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan,Chitosan and Fulvic Acid |
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| CHEN Xiaohan,PANG Jie,WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan,Chitosan and Fulvic Acid[J]. Food Science, 2021, 42(7): 232-239. DOI: 10.7506/spkx1002-6630-20200417-226 |
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| Authors: | CHEN Xiaohan PANG Jie WU Chunhua |
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| Affiliation: | (1. Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China; 3. Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China) |
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| Abstract: | A konjac glucomannan (KGM)/chitosan (CS) antimicrobial film was prepared by a sol-gel method using fulvic acid as the cross-linking agent. The physical, mechanical, structural and antimicrobial properties of the antimicrobial film was evaluated by rheology, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscope (SEM). Results showed that the introduction of fulvic acid promoted the formation of hydrogen bonds and electrostatic interactions between the functional groups of KGM and those of CS, thereby improving the thermostability and optical properties of the antimicrobial film. Meanwhile, compared with KGM/CS antimicrobial films, the mechanical properties of KGM/CS antimicrobial films added with fulvic acid increased by 16.85 mPa. Water vapor permeability (WVP) of KGM/CS antimicrobial films was 8.65 g/(Pa·s·m) and KGM/CS antimicrobial films added with fulvic acid was 5.25 g/(Pa·s·m). More importantly, the film had good antimicrobial properties and thus could be applied in active food packaging to maintain the quality of foods. |
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| Keywords: | konjac glucomannan chitosan fulvic acid antimicrobial properties active food packaging, |
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