ArticlePloS one2026
Development of a novel konjac glucomannan/soy protein isolate/fatty acid composite film: Insights into the structure, properties and interaction mechanism.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The preparation, structural characterization and properties analysis of novel konjac glucomannan (KGM)/soy protein isolate (SPI)/fatty acid (KS-FA) films were carried out in this paper. KS-FA films exhibited higher crystallinities than KS film. Moreover, incorporating fatty acids significantly affected the surface roughness and morphologies of KS film. KS-FA films had significantly (p < 0.05) higher water contact angle values than KS film. The rheological properties of the film-forming solution, thermal stabilities, mechanical, water vapor barrier and water resistance properties of KS film were also improved after incorporating appropriate concentrations of fatty acids. There were a 21.3-percent increase of glass transition temperature value, a 17-percent increase of water contact angle value, a 14.5-percent decrease of water solubility value, a 43-percent decrease of water vapor permeability value, a 1.08-fold increase of tensile strength value, and a 1.52-fold increase of elongation at break value in KS film with 0.7% lauric acid when compared with those of KS film. Furthermore, molecular docking and fourier transform infrared spectroscopy analyses suggested that KS-FA films were formed through hydrogen bonds and hydrophobic interactions. These findings highlight fatty acid-modified KGM/SPI films as promising biodegradable food packaging materials.
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