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• W2088482714 abstract "A novel quick dissolvable, edible and heatsealable blend film of konjac glucomannan and gelatin was prepared successfully by using the solvent-casting technique with different blending ratios of the two polymers. The structure of the blend films was investigated by using differential scanning calorimeter, Fourier transform infrared spectrum and transparence analysis, etc., the physical properties of the films such as mechanical property, heat-sealing, water–vapor transmission ratio and water-solubility were also examined. The results indicated that the blend system of konjac glaucomannan and gelatin had a conditional miscibility. A new crystal occurred and hydrogen bonding interaction was strengthened when the KGM content in the blend films was around 40 wt%. The blend film had the best miscibility, a good tensile strength, heatseal and the least water–vapor transmission ratio at the same ratio. All the blend films showed a wonderful water-solubility and could dissolve not more than 30 s. Taking the degradability into account, the blend film K4 might be a perfect material for edible inner packaging." @default.
• W2088482714 created "2016-06-24" @default.
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• W2088482714 date "2006-06-01" @default.
• W2088482714 modified "2023-10-18" @default.
• W2088482714 title "Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan – Gelatin" @default.
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• W2088482714 doi "https://doi.org/10.1016/j.foodres.2005.10.015" @default.
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