Wang Ruixuan, Zhang Song, Liu Shuaichen, Sun Yuqi, Xu Hongyan
Department of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji 133000, China.
Polymers (Basel). 2023 Mar 31;15(7):1751. doi: 10.3390/polym15071751.
In this study, galactomannan (GM), including guar gum (GG) or locust bean gum (LG), was incorporated into a κ-carrageenan film to improve barrier properties and reduce the swelling ratio (SR). The effects of that with different concentrations on optical, mechanical, barrier, swelling and thermal properties of the κ-carrageenan-based film were researched. SEM and rheological results showed that both κ-carrageenan/GG and κ-carrageenan/LG had good compatibility and stability. FTIR results showed that LG was easier to form hydrogen bonds with κ-carrageenan. The KC-L exhibited excellent mechanical properties, barrier properties, and SR than KC-G. The film with 15% GM had good light transmittance. Moreover, the thermal stability of the film could be improved by adding GMs. This study reports that the κ-carrageenan-GM film has potential in packaging applications.
在本研究中，将包括瓜尔豆胶（GG）或刺槐豆胶（LG）在内的半乳甘露聚糖（GM）掺入κ-卡拉胶薄膜中，以改善阻隔性能并降低溶胀率（SR）。研究了不同浓度的GM对κ-卡拉胶基薄膜的光学、机械、阻隔、溶胀和热性能的影响。扫描电子显微镜（SEM）和流变学结果表明，κ-卡拉胶/GG和κ-卡拉胶/LG均具有良好的相容性和稳定性。傅里叶变换红外光谱（FTIR）结果表明，LG更容易与κ-卡拉胶形成氢键。与κ-卡拉胶-GG（KC-G）相比，κ-卡拉胶-LG（KC-L）表现出优异的机械性能、阻隔性能和更低的溶胀率。含有15%GM的薄膜具有良好的透光率。此外，添加GMs可以提高薄膜的热稳定性。本研究表明，κ-卡拉胶-GM薄膜在包装应用方面具有潜力。
