羧甲基化处理对魔芋葡甘聚糖成膜性能影响的研究

本文通过对反应时间、温度及乙酸钠的用量,制备出不同取代度的羧甲基魔芋葡甘聚糖,选取最接近取代度0.1、0.2、0.3、0.4、0.5的样品进行制膜并测定其机械性能及表征,筛选出最适制膜的取代度。最终确定取代度0.2980为最适制膜的取代度,此时对应的改性魔芋葡甘聚糖膜的拉伸强度为21.43 k Pa,断裂伸长率为32.1%,水蒸气透过系数和水蒸气透过率分别为8.9 g·mm/m2d·k Pa和11.4 g/h·m2,油脂氧化值为15.81 meq/kg。借助傅里叶红外光谱和扫描电镜的分析,进一步验证了魔芋葡甘聚糖羧甲基反应的发生及对成膜微观结构的影响。与未羧甲基化的膜相比,改性后膜的性能得到了很大的改善,为今后可食性魔芋葡甘聚糖薄膜的研究提供一定的技术基础。 

Effect of carboxymethylation modification on konjac glucomannan film membrane

In this study,the substitution degree of carboxymethyl konjac glucomannan nearest 0.1,0.2,0.3,0.4,0.5were selected to make films,the effect of the films conditions,including controlling the reaction time,temperature and sodium acetate content was examined by mechanical properties and characterization.Finally CK film optimum substitution degree was 0.2980,the TS and E of the modified KGM film were 21.43 k Pa and 32.1%,WVP and WVPR were 8.9 g·mm / m2d·k Pa and 11.4 g / h·m2,respectively,the POV was 15.81 meq /kg. The analysis of further validated the carboxymethylation reaction occurred on KGM by Fourier transform infrared and scanning electron microscopy and affect the microstructure of the film. Performance of the modified film had been greatly improved than non- carboxymethylation one. This research provided a technical basis for future study to edible konjac glucomannan film.