A series of konjac glucomannan (KGM) and mung bean starch (MBS) blend films with different mixing ratios are prepared, and their microstructure, molecular interactions, and film properties are evaluated. Results indicate that increased KGM content can contribute to the smoother and denser microstructure of the cross section of the KGM/MBS blend films, especially when it is >50%. Fourier transform infrared spectroscopy and X‐ray diffraction analysis indicate the existence of molecular interactions among the film components. A mixing ratio of KGM:MBS = 7:3 is suggested to have the optimum mechanical property, but other physical properties such as water contact angle, water vapor permeability (WVP), swelling and solubility, differential scanning calorimetry endothermic peak temperatures, and thermal gravimetric onset temperatures exhibit different change tendencies. These properties could be more impacted by the film's structure and intrinsic molecular properties than the molecular interactions. Moreover, high linearity against component ratio is observed for mechanical properties, water contact angle, swelling and solubility, and WVP, which may offer suggestions for film property predictions. The obtained results may offer suggestions to prepare edible films with desired properties based on KGM and MBS.

中文翻译：

---

魔芋葡甘聚糖/绿豆淀粉混合膜的常规膜性能变化

制备了一系列不同混合比例的魔芋葡甘露聚糖（KGM）和绿豆淀粉（MBS）共混膜，并对其微观结构，分子相互作用和膜性能进行了评估。结果表明，增加的KGM含量可有助于KGM / MBS共混薄膜的横截面更光滑，更致密的微观结构，尤其是当其> 50％时。傅里叶变换红外光谱和X射线衍射分析表明薄膜成分之间存在分子相互作用。建议KGM：MBS = 7：3的混合比例具有最佳的机械性能，但其他物理性能（例如水接触角，水蒸气渗透率（WVP），溶胀和溶解度，差示扫描量热法吸热峰温度，热重开始温度和变化趋势不同。这些性质受膜结构和固有分子性质的影响要大于分子相互作用。此外，在机械性能，水接触角，溶胀度和溶解度以及WVP方面，观察到相对于组分比率的高线性，这可能为薄膜性能预测提供建议。所得结果可为基于KGM和MBS制备具有所需性能的可食用薄膜提供建议。这可能会为电影属性预测提供建议。所得结果可为基于KGM和MBS制备具有所需特性的可食用薄膜提供建议。这可能会为电影属性预测提供建议。所得结果可为基于KGM和MBS制备具有所需性能的可食用薄膜提供建议。