玉米复合变性淀粉膜的制备工艺研究  

Study on preparation of film from compound modified corn starch

作　　者：薛丽[1] 活泼 李惠[2] 李珺[2] 俞远志[2] 傅娇娇[2] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]浙江科技学院化学与生物工程学院,浙江杭州310012

出　　处：《粮油食品科技》2009年第3期13-16,共4页Science and Technology of Cereals,Oils and Foods

基　　金：浙江省重大农业科技攻关项目(2006C12080)

摘　　要：研究了以玉米复合变性淀粉为主要原料,制备可降解可食用薄膜的工艺。通过对膜组分和成膜工艺参数对膜性能抗拉强度、延伸率、透水率和透油率等影响的研究,确定了膜的组成和制备工艺条件。正交实验结果表明,当玉米复合变性淀粉的质量体积分数为11%,甘油的添加量为0.15 mL,海藻酸钠添加量为0.5%,明胶的添加量为0.4%,干燥温度为38℃时制备的膜,其抗拉强度、延伸率、透水率和透油率等各项性能指标较优。The preparation technology of compound modified corn starch film which is degradable and edible has been studied in this article. The influence of the film composition and film forming conditions to the property of the film such as tensile strength, extend rate, vapor permeability, oil permeability were studied by experiments. Results showed that under the optimum technology condition which contained compound modified corn starch 11%, glycerol 0.15 mL, sodium alginate 0.5%, gelatin 0.4%, dry temperature 38℃, the film has excellent properties.

关 键 词：可降解可食用薄膜 玉米复合变性淀粉 膜性能 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程] TB43[轻工技术与工程—食品科学与工程]