玉米磷酸酯淀粉基可食膜的黏合特性  

Adhering Characteristics of Edible Films Based on Corn Anionic Starch

作　　者：姜燕[1] 刘丽华[1] 李欣欣[1] 刘欣[1] 张占霞[1] 马中苏[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130025

出　　处：《中国粮油学报》2007年第6期74-77,共4页Journal of the Chinese Cereals and Oils Association

基　　金：吉林省科技发展计划项目(20060717)

摘　　要：研究了玉米磷酸酯淀粉基可食膜的黏合机理及适宜的黏合剂和黏合方式,分析了影响封合特性的因素,包括封合温度、封合时间、黏合层厚度以及封口宽度。结果表明,对于可食膜的黏合机理,可以用相互扩散理论来解释;将玉米磷酸酯淀粉膜液作为黏合剂,配合加热压合是淀粉膜最佳的封合方法;选择厚度为0.06mm的膜为研究对象,在黏合层厚为0.05mm,封口宽度为6mm时,在封合温度130℃下停留3.5s,可取得较高的封合强度6.56 N/15mm。The adhering mechanism of edible film based on corn anionic starch was discussed, and appropriate adhesives and adhering methods were investigated. The effect factors such as sealing temperature, hesive layer thickness, and sealing breadth on the time could go with the exaltation of sealing strength sealing time, adsealing strength were assessed. Increasing sealing temperature and , but reduce instant ratio in hot water. For an edible film based on corn anionic starch, when the film thickness is 0.06mm, the adhesive layer thickness is 0.05mm, the sealing breadth is 6mm, choosing sealing temperature 130% and lasting 3.5s, the sealing strength is 6.56 N/15mm.

关 键 词：可食膜 黏合剂 黏合特性 封合强度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS896[轻工技术与工程—食品科学与工程]