果胶魔芋胶复合膜结构及应用性能研究

选取果胶、魔芋胶两种天然高分子，采用溶液共混制备了不同质量比的果胶/魔芋胶复合膜，用IR、DSC表征其结构，并测试了复合膜的力学性能、透光率、吸湿性能、溶胀性能、体外降解和抗菌性等性能。结果表明，果胶、魔芋胶分子间有很好的相容性；当魔芋胶的含量为二者总质量的30%时，果胶/魔芋胶复合膜的力学性能最优，溶胀性和体外降解性较好，而透光性和吸湿性较低，抗菌性能进一步增强。该复合膜可以替代明胶作为药用胶囊膜和可食性包装膜材料。

Analysis on the Structure and Application Properties of Pectin-glucomannan Composite Membrane

Three kinds of natural polysaccharides, pectin and konjac glucomannan were chosen. Solution blending method was applied to prepare pectin-chitosan-glucomannan (PEC/KGM) composite membrane with different quantity proportions; IR and DSC were adopted to describe the structure of membrane, and the mechanical property, light transmittance, hygroscopicity, swelling ratio, in vitro degradation and antimicrobial properties of membrane were measured. The results indicated that, pectin and konjac glucomannan had a good compatibility, and physical-chemical interaction would take place between them during the blending process. The obtained membrane had the best mechanical properties when the content of konjac glucomannan was 30% of total quantity of pectin and konjac glucomannan, the composite membrane kept a lower hygroscopicity and transmittance, but lower properties in swelling and vitro degradation, and its antimicrobial property was increased. This material has the potential to replace gelatin as capsule membrane and edible packaging membrane.