Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

中文翻译：

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含有魔芋葡甘露聚糖，木薯淀粉，麦芽糊精和明胶的不同物质的壳聚糖膜的表征及其在蒙古干酪包装中的应用

制备了四种基于壳聚糖的可食用复合膜，并结合了其他成分（康佳克葡甘露聚糖，木薯淀粉，麦芽糊精和明胶）并添加了溶菌酶，并将其用作蒙古奶酪的包装材料。使用扫描电子显微镜和傅立叶变换红外光谱法评价制备的复合膜。测量了所有壳聚糖复合膜的物理化学性质，包括厚度，粘度，不透明性，颜色，水分含量，水蒸气渗透性，拉伸强度和断裂伸长率。结果表明，魔芋葡甘露聚糖-壳聚糖复合膜具有最强的机械性能和最高的透明度。木薯淀粉-壳聚糖复合膜具有最高的阻水性能。在4°C下评估了蒙古奶酪的贮藏特性。结果表明，用木薯淀粉-壳聚糖复合膜包装的奶酪在保持品质，减少体重减轻和延缓微生物生长方面表现出更好的处理性能。