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
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan,Chitosan and Fulvic Acid
陈晓涵 1庞杰 2吴春华2
作者信息
- 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. 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;肉制品食品安全技术国家重点实验室,福建厦门 361100;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
- 折叠
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静电相互作用,提高了抗菌膜的热稳定性能和光学性能.同时,添加富里酸的KGM/CS抗菌膜机械性能相较于KGM/CS抗菌膜提高了 16.85 mPa;而KGM/CS抗菌膜的水蒸气渗透率为8.65 g/(Pa·s·m),添加富里酸的KGM/CS抗菌膜可将水蒸气渗透率降低至5.25 g/(Pa·s·m);并且添加富里酸的KGM/CS抗菌膜表现出良好的抗菌性能.因此,KGM/CS-富里酸抗菌膜是一种能够保持食品品质的活性食品包装材料.
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.
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Key words
konjac glucomannan/chitosan/fulvic acid/antimicrobial properties/active food packaging引用本文复制引用
基金项目
国家自然科学基金面上项目(31772045)
出版年
2021
国家科技期刊平台
NSTL
维普
万方数据