LIU Yi-wu, LIU Ying, XIE Feng, WANG Bi. Preparation and properties of pectin/xanthan gum blend films[J]. Science and Technology of Food Industry, 2016, (06): 298-301. DOI: 10.13386/j.issn1002-0306.2016.06.052
Citation: LIU Yi-wu, LIU Ying, XIE Feng, WANG Bi. Preparation and properties of pectin/xanthan gum blend films[J]. Science and Technology of Food Industry, 2016, (06): 298-301. DOI: 10.13386/j.issn1002-0306.2016.06.052

Preparation and properties of pectin/xanthan gum blend films

  • The performance of pectin films could be improved by combining with using xanthan gum,which also broaden the application field of pectin. The different mass ratio of pectin to xanthan gum,glycerol concentration,calcium chloride concentration as factors,the effect water absorption,dissolution rate,tensile strength,the water vapor permeability,hygroscopicity,moisturizing efficiency,and elongation at break of pectin/xanthan gum blend membranes were investigated. Membrane structure was characterized by using infrared spectroscopy,X-ray diffraction,scanning electron microscopy. The results showed that a strong interaction between pectin and xanthan gum occurred,and crystallinity of the blend membrane enhanced with the addition of xanthan gum. The blend membrane could possess better properties when the mass ratio of pectin to xanthan gum was 9 ∶1,0.5 m L glycerol and 2% calcium chloride. The water absorption was 231.03%,moisturizing efficiency was 84.41%,tensile strength was 59.850 MPa,the water vapor permeability was 7.428×10(-3)g·m-1·K·Pa-1·d-1
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