Study on Konjac Glucom Annan-Carrageenan Edible Blend Films

Li Qiong Zhang; Xiao Yan Liu; Su Feng Zhao; Xin Fang Li; Zhi Gang Tu

doi:10.4028/www.scientific.net/AMR.641-642.521

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 641-642Study on Konjac Glucom Annan-Carrageenan Edible...

Study on Konjac Glucom Annan-Carrageenan Edible Blend Films

Abstract:

The konjac glucom annan-Carrageenan edible blend films were prepared.The mechanical properties and the optical properties of the edible films were tested. The results showed that the properties of Blend Films is best when the mass ratio of blend films is 3:1, plasticizer glycerin can significantly improve the properties of blend films , this blend films is expected to develop into a new type of edible packaging films.

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Periodical:

Advanced Materials Research (Volumes 641-642)

Pages:

521-524

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.641-642.521

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Online since:

January 2013

Authors:

Li Qiong Zhang, Xiao Yan Liu, Su Feng Zhao, Xin Fang Li, Zhi Gang Tu

Keywords:

Blend, Carrageenan, Konjac Glucomannan, Property

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