Structural characterization and properties of konjac glucomannan/curdlan blend films

• Published in: Carbohydrate polymers Vol. 89; no. 2; pp. 497 - 503
• Main Authors: Wu, Chunhua, Peng, Shuhui, Wen, Chengrong, Wang, Xiumei, Fan, Linlin, Deng, Ronghua, Pang, Jie
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 20.06.2012; Elsevier
• Subjects: Applied sciences; beta-Glucans - chemistry; Blend film; Calorimetry, Differential Scanning; Curdlan; differential scanning calorimetry; Edible films; Exact sciences and technology; Food Packaging; Fourier transform infrared spectroscopy; Hydrogen Bonding; KGM; konjac mannan; Mannans - chemistry; Mechanical properties; Microscopy, Electron, Scanning; mixing; Natural polymers; Permeability; Physicochemistry of polymers; polymers; scanning electron microscopy; Spectroscopy, Fourier Transform Infrared; Starch and polysaccharides; Tensile Strength; Water - chemistry; Water vapor permeability; X-Ray Diffraction; KGM; Mechanical properties; Blend film; Curdlan; Water vapor permeability; Edible films; Transport properties; Polymer blends; Property composition relationship; Experimental study; Intermolecular interaction; Steam permeability; Edible film; Morphology; Moisture regain; Glucomannan
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.03.034

► A novel edible blend films of konjac glucomannan (KGM) and curdlan was prepared. ► The FT-IR, XRD, SEM were used to characterize the changes of structure and properties of blend films. ► There are strong intermolecular hydrogen bonds took place between KGM and curdlan. ► When the KGM content in blend films at around 70wt% displayed excellent mechanical and physical properties. A series of novel edible blend films of konjac glucomannan (KGM) and curdlan were prepared by a solvent-casting technique with different blending ratios of the two polymers. The Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), etc. were used to characterize the change of structure and properties of blend films. The results showed that the strong intermolecular hydrogen bonds took place between KGM and curdlan. And the interaction of the blend film was much greater than that of the others when the KGM content in the blend films was around 70wt% (KC7), resulting in excellent miscibility. The conclusion of the electron tensile testing analysis indicated that the blend film KC7 showed the maximum tensile strength (42.93±1.92MPa). In addition, the blend films displayed excellent moisture barrier properties, which had a potential application in the food field.