Effect of Nano Titanium Dioxide on the Structure and Properties of KGM/Zein Blend Films

被引：0

作者：

Xiang F. ^{[1
]}

Li C. ^{[1
]}

Xia Y. ^{[1
]}

Xiao M. ^{[1
]}

Wu K. ^{[1
]}

Ni X. ^{[1
]}

机构：

[1] School of Bioengineering and Food Science, Hubei University of Technology, Wuhan

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 09期

关键词：

blend films; konjac glucomannan; nano-TiO[!sub]2[!/sub; zein;

D O I：

10.13386/j.issn1002-0306.2020070377

中图分类号：

学科分类号：

摘要：

In this paper, konjac glucomannan and zein were used as film-forming substrates, and nano-TiO2 under different contents (1%, 2%, 3%) were added to prepare nano-TiO2/konjac glucomannan/zein blend films by casting method.The microstructure, thermal, mechanical properties, hydrophobicity, water vapor permeability and antibacterial properties of the film were tested. The result showed that there were interactions and compatibilities between nano-TiO2 and konjac glucomannan/zein matrix. The roughness of surface was increased, the thermal stability and hydrophobicity were improved, but the mechanical properties were decreased. The amount of nano-TiO2 about 1% wt, water vapor permeability (5.7×10−13 g·cm/(cm2·s·Pa)) and swelling (16.4%) got the minimum values, and the water contact angle (99.6 °) had the max values. Nano-TiO2/konjac glucomannan/zein blend films obvious had inhibitory effect on Staphylococcus aureus and Escherichia coli., but not obvious on Bacillus subtilis. This study provided a reference basis for the development and application of konjac glucomannan/zein/nano-TiO2 as packaging materials. © 2021 Authors. All rights reserved.

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页码：221 / 227

页数：6

共 26 条

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