Effects of Mung Bean Protein on Structure and Properties of Konjac Glucomannan-Based Camellia Oil Emulsion Films
To improve the structure and properties of konjac glucomannan(KGM)-based camellia oil emulsion film,mung bean protein(MBP)was added to construct KGM/curdlan(Cur)/MBP-CO emulsion system(KCM-CO).The results of droplet size distribution of KCM-CO emulsions showed that the compatibility of MBP and KC-CO system was good,and the average droplet size decreased by 35.1％,and the average droplet size of K54C40M6-CO was the lowest of 32.73 μm,and the distribution was uniform.Scanning electron microscope and FTIR spectra analysis showed that the microstructure of the KCM-CO emulsion films were continuous and dense,and the MBP emulsified droplets were uniformly distributed in the KGM/Cur(KC)polysaccharide network combined by hydrogen bonds.The addition of MBP resulted in a 27％increase in elongation at break,but a significant decrease in tensile strength.The increase of distribution of hydrophobic droplets on the surface of the emulsion films and the roughness caused the water contact angle to increase significantly,up to 101.4° at most,showing strong hydrophobicity.With the addition of MBP,the water vapor and oxygen barrier properties of KCM-CO emulsion films were significantly improved,and the water vapor permeability and peroxide values decreased by 43％and 52.9％,respectively.These would be conducive to inhibiting the respiratory metabolism of fruits and vegetables during storage and transportation.The light transmittance of KCM-CO emulsion films was decreased,which was conducive to improving the light barrier of food packaging.KCM-CO emulsion films showed certain application potential in food preservation.
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