Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

Xing Li; Fatang Jiang; Xuewen Ni; Wenli Yan; Yapeng Fang; Harold Corke; Man Xiao

doi:10.1016/j.foodhyd.2014.09.027

Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

Xing Li, Fatang Jiang, Xuewen Ni, Wenli Yan, Yapeng Fang, Harold Corke, Man Xiao^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

95 Scopus citations

Abstract

Konjac glucomannan (KGM)/ethyl cellulose (EC) blend films were prepared at different blend ratios (KGM/EC=10/0, 9/1, 8/2, 7/3, 6/4, and 0/10, w/w) in the presence of dibutyl sebacate at 25% (w/w) of total solids content.Hydrogen bond interactions between KGM and EC occurred. An ethyl cellulose phase consisting of oval-shaped particles was uniformly embedded in the KGM continuous phase. The maximum values of tensile strength and elongation at break of blend films were respectively 48MPa and 12.7% when the ratio of KGM and EC was 7/3 (w/w). Compared to KGM film, the moisture resistance, thermal stability, tensile strength, and elongation at break of blend films were increased. In addition, water vapor transmission was decreased, but the oxygen permeability was increased by blending. Applications of the blend film of KGM and EC for food packaging are suggested.

Original language	English
Pages (from-to)	229-236
Number of pages	8
Journal	Food Hydrocolloids
Volume	44
DOIs	https://doi.org/10.1016/j.foodhyd.2014.09.027
State	Published - 1 Feb 2015
Externally published	Yes

Keywords

Blend film
Ethyl cellulose
Konjac glucomannan
Microstructure
Physical properties

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10.1016/j.foodhyd.2014.09.027

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title = "Preparation and characterization of konjac glucomannan and ethyl cellulose blend films",

abstract = "Konjac glucomannan (KGM)/ethyl cellulose (EC) blend films were prepared at different blend ratios (KGM/EC=10/0, 9/1, 8/2, 7/3, 6/4, and 0/10, w/w) in the presence of dibutyl sebacate at 25% (w/w) of total solids content.Hydrogen bond interactions between KGM and EC occurred. An ethyl cellulose phase consisting of oval-shaped particles was uniformly embedded in the KGM continuous phase. The maximum values of tensile strength and elongation at break of blend films were respectively 48MPa and 12.7% when the ratio of KGM and EC was 7/3 (w/w). Compared to KGM film, the moisture resistance, thermal stability, tensile strength, and elongation at break of blend films were increased. In addition, water vapor transmission was decreased, but the oxygen permeability was increased by blending. Applications of the blend film of KGM and EC for food packaging are suggested.",

keywords = "Blend film, Ethyl cellulose, Konjac glucomannan, Microstructure, Physical properties",

author = "Xing Li and Fatang Jiang and Xuewen Ni and Wenli Yan and Yapeng Fang and Harold Corke and Man Xiao",

year = "2015",

month = feb,

day = "1",

doi = "10.1016/j.foodhyd.2014.09.027",

language = "英语",

volume = "44",

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journal = "Food Hydrocolloids",

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T1 - Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

AU - Li, Xing

AU - Jiang, Fatang

AU - Ni, Xuewen

AU - Yan, Wenli

AU - Fang, Yapeng

AU - Corke, Harold

AU - Xiao, Man

PY - 2015/2/1

Y1 - 2015/2/1

N2 - Konjac glucomannan (KGM)/ethyl cellulose (EC) blend films were prepared at different blend ratios (KGM/EC=10/0, 9/1, 8/2, 7/3, 6/4, and 0/10, w/w) in the presence of dibutyl sebacate at 25% (w/w) of total solids content.Hydrogen bond interactions between KGM and EC occurred. An ethyl cellulose phase consisting of oval-shaped particles was uniformly embedded in the KGM continuous phase. The maximum values of tensile strength and elongation at break of blend films were respectively 48MPa and 12.7% when the ratio of KGM and EC was 7/3 (w/w). Compared to KGM film, the moisture resistance, thermal stability, tensile strength, and elongation at break of blend films were increased. In addition, water vapor transmission was decreased, but the oxygen permeability was increased by blending. Applications of the blend film of KGM and EC for food packaging are suggested.

AB - Konjac glucomannan (KGM)/ethyl cellulose (EC) blend films were prepared at different blend ratios (KGM/EC=10/0, 9/1, 8/2, 7/3, 6/4, and 0/10, w/w) in the presence of dibutyl sebacate at 25% (w/w) of total solids content.Hydrogen bond interactions between KGM and EC occurred. An ethyl cellulose phase consisting of oval-shaped particles was uniformly embedded in the KGM continuous phase. The maximum values of tensile strength and elongation at break of blend films were respectively 48MPa and 12.7% when the ratio of KGM and EC was 7/3 (w/w). Compared to KGM film, the moisture resistance, thermal stability, tensile strength, and elongation at break of blend films were increased. In addition, water vapor transmission was decreased, but the oxygen permeability was increased by blending. Applications of the blend film of KGM and EC for food packaging are suggested.

KW - Blend film

KW - Ethyl cellulose

KW - Konjac glucomannan

KW - Microstructure

KW - Physical properties

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U2 - 10.1016/j.foodhyd.2014.09.027

DO - 10.1016/j.foodhyd.2014.09.027

M3 - 文章

AN - SCOPUS:84908013267

SN - 0268-005X

VL - 44

SP - 229

EP - 236

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

Abstract

Keywords

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