In the present research, cinnamaldehyde/β-cyclodextrin (CIN/β-CD) complex (0.5 %–3.0 %, w/v) were added into the composite film of high amylose corn starch (HAS) and konjac glucomannan (KGM) and the structural, physicochemical and bacteriostatic properties of the films were investigated. The results showed that the presence of CIN/β-CD complex decreased the crystallinity and short-range order structure of high amylose corn starch/konjac glucomannan (HAS/KGM) composite film. The CIN/β-CD complex also enhanced the polymeric interaction between the two polysaccharides, which improved the thermal ability of the composite film. The scanning electron microscopy (SEM) images showed compact and even surface and cross-section structure of the composite films when the complex addition was lower, while displayed heterogeneous aggregations of CIN/β-CD complex in the film with some pores after excessive addition of the complex. The mechanical strength of the film increased significantly from 14.51 MPa to 23.88 MPa and the water vapor resistance was improved due to the changes in skeleton structure of the composite film. The composite films exhibited obvious inhibition activity to Staphylococcus aureus and Escherichia coli, which displayed a promising application in food active packaging.

在本研究中，将肉桂醛/β-环糊精（CIN/β-CD）复​​合物（0.5%–3.0%，w/v）加入到高直链玉米淀粉（HAS）和魔芋葡甘露聚糖（KGM）的复合膜中，研究了薄膜的结构、物理化学和抑菌性能。结果表明，CIN/β-CD复合物的存在降低了高直链玉米淀粉/魔芋葡甘露聚糖（HAS/KGM）复合膜的结晶度和短程有序结构。CIN/β-CD复合物还增强了两种多糖之间的聚合物相互作用，从而提高了复合膜的热性能。扫描电子显微镜 (SEM) 图像显示，当配合物添加量较低时，复合膜的表面和横截面结构紧凑且均匀，而在过量添加复合物后，CIN/β-CD复合物在具有一些孔的薄膜中显示出异质聚集。由于复合薄膜骨架结构的变化，薄膜的机械强度从14.51 MPa显着提高到23.88 MPa，耐水蒸气性能得到提高。复合膜表现出明显的抑制活性金黄色葡萄球菌和大肠杆菌，在食品活性包装中显示出有前景的应用。