Abstract:The accidents caused by gelatin have received extensive attention recently. This study aimed to make pectin a viable replacement of gelatin. In the study, pectin/chitosan /konjacgum composite membrane was prepared by solution blending with different mass ratios. The membrane was characterized by IR、XRD and DSC to detect its swelling degree, water vapor permeability (WAP), light transmittance, in vitro degradation, and antimicrobial activity. The results indicated that pectin and chitosan were compatible and interacted with each other. The composite membrane had the lowest water vapor transmittance and relatively low air permeability if their mass ratio was 1∶1, where the swelling degree could be reached 48.7%. Meanwhile, the membrane showed a good in vitro degradation and antimicrobial properties. The composite membrane prepared under the optimal condition has great potential as capsule packaging materials and edible packaging materials.
