Structural characterization and properties of konjac glucomannan/curdlan blend films

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 70 wt% (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 ± 1.92 MPa). In addition, the blend films displayed excellent moisture barrier properties, which had a potential application in the food field.