Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan – Gelatin

• Published in: Food research international 2006-01, Vol.39 (5), p.544-549
• Main Authors: Li, B., Kennedy, J.F., Jiang, Q.G., Xie, B.J.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Blend film; Edible; edible films; films (materials); Food industries; food packaging; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; Gelatin; Heatsealable; Konjac glucomannan; konjac mannan; mechanical properties; packaging materials; polymers; Quick dissolvable; tensile strength; water solubility
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2005.10.015

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.