海藻酸钠/羧甲基淀粉共混膜

用溶液共混法成功制备出海藻酸钠／羧甲基淀粉共混膜，IR、XRD、SEM结构表征以及力学性能、吸水性和水蒸汽透过率测定结果表明：共混膜中海藻酸钠和羧甲基淀粉间存在强烈的分子间氢键等相互作用及良好的相容性；随羧甲基淀粉含量的增加，共混膜的吸水率显著降低；当羧甲基淀粉含量(wCMS)=0．20时，共混膜的抗张强度和断裂伸长率分别为53．1MPa和5．3％，比海藻酸钠膜分别提高了97．4％和60．6％，水蒸汽透过率达最小值，是一种具有潜在应用前景的可食性包装膜材料。

Blend Films From Sodium Alginate and Carboxymethyl Starch Solutions

Sodium alginate/carboxymethyl starch blend films were prepared successfully by solution method, characterized by IR, XRD and SEM, and their mechanical properties, percent water absorption and water vapour transmission were measured. The results indicate that there are strong interaction and good compatibility between sodium alginate and carboxymethyl starch molecule in the blend films; with the addition of carboxymethyl starch, the mechanical properties, percent water absorption and water vapour transmission are improved greatly. With the increase of carboxymethyl starch content, percent water absorption of the blend films decreased obviously. The best tensile strength and breaking elongation values achieved 53. IMPa and 5. 3% respectively when WCMS =0.20, which increased by 97. 4% and 60. 6% compared with sodium alginate film respectively. Thus this modified film maybe used as edible package films in the future.