Preparation and Characteristics of Edible Konjac Glucomannan Complex Film Resistant to Water and High Temperature

Konjac gum (KG) can form the edible film by heating the KG solution in the presence of alkali. The film was resistant to water and high-temperature. Adopting 5 factors (1/2 in practice) quadratic orthogonal and rotational combination design, the effects of paraffin, stearic acid, emulsifier, glycerol and PEG-400 on Water Vapor Permeability（WVP）, Bursting Strength （BS）,Tensile Strength(TS) and Elongation Rate（E）of the film were studied and relevant quadratic regression models were developed. The model analyses show all single, quadratic and mutual term of the five factors affect the film properties. The effects of each of the five factors on the capability of films were explored and laws were found.