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Konjac Glucomannan/ZEIN Blend Membrane And Application

Posted on:2016-12-14Degree:MasterType:Thesis
Country:ChinaCandidate:J G ZhengFull Text:PDF
GTID:2381330491458557Subject:Food processing and safety
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Konjac Glucomannan(KGM)is one of the abundant polysaccharides in nature.And its solution gel could form a fresh-keeping membrance on the surface of fruits and vegetables,which is harmless,edible and can be easily degraded,and it has big development and application prospect.However,the pure KGM membrance would be easily dissolved in water,which limited its development.Corn protein(ZEIN)is a kind of polymer derived from corn protein,which could form thin membrance with the abilities of antibacteria and the lblocking of oxygen,aroma and moisture.In this paper,it used corn protein and Konjac Glucomannan to prepare a modification blend membrance.Through the research methods of macromolecule,and the basis of optimization blend process,it studied the characterization of blend membrane structures,observed the compatibility of the two phases as well as the fresh-keeping effect of KGM/ZEIN blend membrane on loquat.The main research results are as follows:1.It prepared the blend membrane by using the Konjac Glucomannan and ZEIN as raw materials.Through the interaction properties between polysaccharide molecule and protein molecule and the inter actions of molecules,it improved the blend system,and it confirmed the optimum forming process conditions.The optimum ratio of MKGM:MZEIM was 6:4,the content of glycerol was 5%,pH value was 3,the tensile strength was 27.32MPa,the elongation at break was 19.58%,the moisture was 4.55*10-13g-cm/cm2-S-Pa,the water vapor permeability coefficient was 4.36%,and the blend membrane had better moisture performance and mechanical properties.2.Through the transmittance,thermal stability,field emission scanning electron microscopy analysis and others methods,the research characterized the structure of the blend membrane.The results were as follows:the surface of blend membrance was smooth and uniform,and the light transmittance of KGM/ZEIN blend membrane rate was 76%to 80%,while the pure KGM membrance was 60%?66%,the ZEIN membrance was 50%?56%,and the alloying enhanced the transparency of blend membrance.When the weight loss was 50%,the required temperature of pure KGM membrane and ZEIN membrane was respectively 352.46 C and 361.27 C,while the blend membrane was 375.54?;and the stability of blend membrances were improved.The results of field emission scanning electron microscope showed that the surface of blend membrane was smooth and uniform,and the two phases blend together into a stable structue system.3.This paper used fresh loquat fruit as research subject,and studied the preservation effect of KGM/ZEIN blend membrane on loquat.The study showed that:the KGM/ZEIN blend membrane can effectively maintain the quality of loquat,reduce the weight loss,inhibit the respiration strength,improve the shelf life,reduce the nutrient loss,and extend the shelf life of loquat.
Keywords/Search Tags:Konjac Glucomannan, ZEIN, Edible blend films, Loquat Preservation
PDF Full Text Request
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