XIANG Fei, WANG Yan, XIA Yuting, et al. Effect of Drying Temperature on Microstructure and Physicochemical Properties of Konjac Glucomannan/Zein Nanoparticles Blend Films[J]. Science and Technology of Food Industry, 2022, 43(6): 243−249. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060135.
Citation: XIANG Fei, WANG Yan, XIA Yuting, et al. Effect of Drying Temperature on Microstructure and Physicochemical Properties of Konjac Glucomannan/Zein Nanoparticles Blend Films[J]. Science and Technology of Food Industry, 2022, 43(6): 243−249. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060135.

Effect of Drying Temperature on Microstructure and Physicochemical Properties of Konjac Glucomannan/Zein Nanoparticles Blend Films

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  • Received Date: June 16, 2021
  • Available Online: January 06, 2022
  • In this paper, konjac glucomannan (KGM) and zein nanoparticles (NZ) were used as film-forming substrates, and the KGM/NZ blend films (KNZ) were prepared by solution casting. The microstructure, thermal, mechanical, hydrophobic and barrier properties of KNZ were investigated at different drying temperatures (30, 40, 50, 60, 70, 80 ℃). The results showed that when dried at 40, 50, 60 ℃, KGM and NZ had good compatibility and NZ was uniformly dispersed in KGM matrix, the microstructure of KNZ was denser and its mechanical and hydrophobic properties were enhanced significantly (P<0.05). When the drying temperature was 40 ℃, KNZ showed the best performance, such as the highest thermal decomposition temperature (334.6 ℃) and tensile strength (79.27 MPa), the smallest solubility (19.99%) and water vapor permeability (7.641×10−13 g·cm/(cm2·s·Pa)). The information obtained would provide a reference for the development and application of KNZ as a packaging material.
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