| Degrdability and edible materials played an important role in the field of functional polymer materials. Konjac glucomannal(KGM) has widely applications in the medical materials for its biocompatibility and other special functions. KGM was a rich resource in west China. The KGM/G、KGM/MC、KGM/GG、KGM/CHI blend materials were successfully produced by way of solution mixing. The structure and performance of the materials were evaluated by modern macromolecular research methods. The mechanical properties and water vapor permeate ratio and heating-sealing was primarily evaluated. The research provided an experimental basis for the application of the packing film materials.Main research results1. The transparency, elongation at break and water solubility are preferable, and moisture absorption and oil soakage ratio are rather small as the blend films with a ratio of KGM to MC 9:1. The analysis of intrinsic viscosity, infrared spectra and differential scanning calorimetry on all the serial of films shows that it is a kind of partly miscible system and it can obtain a best miscibility with a ratio of 7 : 3. As a result of the increasing of intermolecular hydrogen bond net and a new generant crystalline region, the tensile strength of the same film presents itself highest.2. The addition of an amount of gelatin and glycerin can improve its heat-sealing and plasticity. Therefore it maybe has a prosperous prospect in edible and gradable materials filed for snack noodle’s sauce package purpose.3. The blending films of konjac glucomannan(KGM) and gellan gel were prepared by using the solvent-casting technique with different blending ratio of the two polymers. The structure of the films was investigated by different scanning caloterimetry(DSC), fourier transform infrared spectrum(FT-IR), and transparence analysis. The result indicated that the miscibility is better when the bend ratio of KGM and gellan gell is 7 : 3, its mutual effect between molecule is stronger, and the tensile strength, water solubility and transparency of this ratio is the best. The blending films containing Nisin were tested of their antibacterial effect. The result indicateed that the concentration of gellan gel has a evident effect to the antibacterial effect circle. Therefore the blending films can be made into biodegradable food fresh-keeping film.4. The miscibility between konjac glucomannan(KGM) and chitosin(CHI) is studied preliminary in this paper by differential scanning caloterimetry (DSC), infrared spectroscopy(IR) and scanning electron microscopy(SEM), the results indicate that the blend film have the best miscibility when the blend ratio of KGM and CHI is 8 : 2, and a new crystal occurs as a result of strong interaction of intermolecular hydrogen bonds, the tensile strength, transparency, water solubility, water vapor permeate ratio exhibit itself best in this ratio, the other properties such as oil soakage ratio, heat-sealing and elongation at break have no obvious differences for all the films. The nisin is added to the blend films with the optimum ratio selected above, the results shows that the films with 1.0% nisin have the best fresh-keeping effect, and the total count of the fresh-keeping film decreased about 72.73% compared with the simple blend films. Because of all the advantages such as good safety, degradability, edible and functionality, the films areworth to studying for further step. |
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