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

Fei XIANG; Chong LI; Yuting XIA; Man XIAO; Kao WU; Xuewen NI

doi:10.13386/j.issn1002-0306.2020070377

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 221-227. > DOI: 10.13386/j.issn1002-0306.2020070377

XIANG Fei, LI Chong, XIA Yuting, et al. Effect of Nano Titanium Dioxide on the Structure and Properties of KGM/Zein Blend Films[J]. Science and Technology of Food Industry, 2021, 42(9): 221−227. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070377.

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

School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

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Received Date: July 28, 2020
Available Online: March 15, 2021

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Abstract

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.
- konjac glucomannan,
- zein,
- nano-TiO₂,
- blend films

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References

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