Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming

被引：58
|
作者：
Jin, Weiping [1 ,2 ]
Song, Rukun [1 ]
Xu, Wei [1 ,2 ]
Wang, Yuntao [1 ,2 ]
Li, Jing [1 ,2 ]
Shah, Bakht Ramin [1 ,2 ]
Li, Yan [1 ,2 ]
Li, Bin [1 ,2 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China
[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan, Hubei, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2015年 / 48卷
基金：
中国国家自然科学基金;
关键词：
Deacetylated konjac glucomannan; Xanthan gum; Blended films; Phase separation; Self-assemble; BACTERIAL-INHIBITION ACTIVITY; BLEND FILMS; SYNERGISTIC GELATION; NANOFIBROUS MATS; MIXTURES; MECHANISM; POLYSACCHARIDE; TEMPERATURE; SILICATE; BEHAVIOR;
D O I：
10.1016/j.foodhyd.2015.02.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, the influences of deacetylation degree (DD) on phase separation of konjac glucomannan/xanthan gum blended systems were investigated through film forming properties. The transparency, mechanical properties and structure were characterized by UV-Vis, electronic tensile tester and FTIR (Fourier Transform Infrared) spectroscopy respectively. When DD of deacetylated konjac glucomannan (DKGM) was 52.34%, the mechanical properties, transparency, moisture absorption of blended films were the highest. Subsequently, the hydrogen bonds between DKGM and xanthan gum were enhanced and the surface of the resultant film was smooth and flat. Besides, the phase separation particles were analyzed by X-Ray diffraction, which were similar size with DKGM self-aggregations. Thermogravimetry (TG) indicates high DKGM blended film possessed higher stability arising from DKGM self-aggregations. In conclusion, the results provided a method of studying phase separation between two macromolecules by film forming. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：320 / 326
页数：7
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