Structural characterization and properties of starch/konjac glucomannan blend films

被引：109

作者：

Chen, Jianguang ^{[2
]}

Liu, Changhua ^{[2
]}

Chen, Yanqing ^{[2
]}

Chen, Yun ^{[1
,3
]}

Chang, Peter R. ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Bioprod & Bioproc Natl Sci Program, Saskatoon, SK S7N 0X2, Canada

[2] Southwest Univ, Coll Chem & Chem Engn, Chongqing 400715, Peoples R China

[3] Wuhan Univ, Sch Basic Med Sci, Res Ctr Med & Struct Biol, Wuhan 430071, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2008年 / 74卷 / 04期

关键词：

starch; konjac glucomannan; structure; blend film;

D O I：

10.1016/j.carbpol.2008.05.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, a series of glycerol-plasticized pea starch/konjac glucomannan (ST/KGM) blend films was prepared by a casting and solvent evaporation method. The structure, thermal behavior, and mechanical properties of the films were investigated by means of Fourier Transform Infrared Spectroscopy, wide-angle X-ray diffraction, scanning electron microscopy. differential scanning calorimetry, and tensile testing. The results indicated that strong hydrogen bonding formed between macromolecules of starch (ST) and konjac glucomannan (KGM), resulting in a good miscibility between ST and KGM in the blends. Compared with the neat ST, the tensile strength of the blend films were enhanced significantly from 7.4 to 68.1 MPa with an increase of KGM content from 0 to 70 wt%. The value of elongation at break of the blend films was higher than that of ST and reached a maximum value of 59.0% when the KGM content was 70 wt% and 20% of glycerol as plasticizer. The incorporation of KGM into the ST matrix also led to an increase of moisture uptake for the ST-based materials. The structure and properties of pea starch-based films were modified and improved by blending with KGM. Crown Copyright (C) 2008 Published by Elsevier Ltd. All rights reserved.

引用

页码：946 / 952

页数：7

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