以β-葡聚糖为原料，添加适量果胶、甘油，制备了β-葡聚糖/果胶复合膜。利用物性测定仪（TA）、X射线衍射仪（XRD）、扫描电子显微镜（SEM）、红外光谱分析仪（FT-IR）、差示扫描量热仪（DSC）、核磁共振成像分析仪（NMR）及热重分析仪（TGA）对复合膜的力学性能、阻隔性能（阻湿、阻氧）、热性能、成膜机理和水分分布的比较，探讨了不同β-葡聚糖/果胶复合薄膜的结构和性质差异，并确定了复合膜的最佳配比。β-葡聚糖与果胶质量比为3:1的薄膜（BP4）具有较高的力学性能和抗氧化性能，该配比时，β-葡聚糖与果胶之间存在较强的相互作用，结构比其它比例的薄膜更致密，同时β-葡聚糖与果胶具有良好的相容性，薄膜的热稳定性也最好。结果可为多糖复合膜在食品包装中的合理应用提供参考。

β-glucan/pectin composite films were prepared by mixing proper amounts of pectin and glycerin with β-glucan. The mechanical properties, barrier properties (against moisture and oxygen), thermal properties, film forming mechanisms, and water distributions of the composite films were compared using a texture analyzer (TA), a X-ray diffraction instrument (XRD), a scanning electron microscope (SEM), an infrared spectroscopy analyzer (FTIR), a differential scanning calorimeter (DSC), a nuclear magnetic resonance imaging analyzer (NMR) and a thermogravimetric analyzer (TGA). Moreover, the structure and properties of different β-glucan/pectin composite films were studied, and the optimal ratio of raw materials for composite film preparation was determined. The film obtained using 3:1 β-glucan-to-pectin mass ratio (film BP4) exhibits better mechanical properties and higher oxidation resistance due to the stronger interactions between β-glucan and pectin and denser film structures than those of films comprising the same materials at other proportions. Furthermore, β-glucan and pectin have good compatibility, and the thermal stability of the film is the best. The findings could provide reference for the rational application of polysaccharide composite films in food packaging.

湖北省高等学校优秀中青年科技创新团队计划项目（LT201911）；国家重点研发计划（2017YFD0401104-01）