甘油与甲基纤维素对高直链玉米淀粉-壳聚糖复合膜性能的影响  

Effects of Glycerol and Methylellulose on the Properties of High-amylose Corn Starch-Chitosan Edible Films

作　　者：资名扬[1] 邱礼平[2] 胡碧君[1] 温其标[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东食品药品职业学院食品科学系,广东广州510520

出　　处：《食品科学》2010年第17期81-85,共5页Food Science

基　　金：广东省科技厅农业攻关项目(2009B020312009)

摘　　要：以高直链玉米淀粉(HACS)和壳聚糖(CS)为基本材料,甘油为增塑剂,甲基纤维素(MC)为增强剂制备可食性复合膜,研究高直链玉米淀粉与壳聚糖的质量比,甘油的添加量以及甲基纤维素的添加量对复合膜物理性能的影响,包括抗拉强度(TS)、断裂伸长率(E)、水蒸气透过系数(WVP)和色度。结果表明,壳聚糖添加量的增大与甘油添加量的增加都使高直链玉米淀粉-壳聚糖复合膜的抗拉强度降低,断裂伸长率和WVP显著增大,膜颜色变黄;甲基纤维素的添加改善了复合膜的机械性能和WVP,随着甲基纤维素添加量的增加,复合膜的抗拉强度和断裂伸长率都随之增大,WVP逐渐降低,且对膜的颜色没有显著影响。In this study,edible films composed of high-amylose corn starch （HACS） and chitosan （CS） as basic materials were developed by casting the film solution containing glycerol as a plasticizer and methylcellulose （MC） as an enhancer on leveled trays.The effects of HACS-to-chitosan ratio and amounts of glycerol and methylcellulose （MC） on the tensile strength （TS）,elongation at break （E）,water vapor permeability （WVP）,and color of the edible composite films were investigated.The results showed that higher amounts of chitosan and glycerol both resulted in a decrease in TS but a remarkable increase in E and WVP a color change of the edible films into yellow.Added MC could improve their mechanical properties and WVP.With increasing MC amount,the TS and E increased gradually,while the WVP decreased,and the color had no obvious change.

关 键 词：可食性膜 高直链玉米淀粉 壳聚糖 甘油 甲基纤维素 性能 

分 类 号：O636.1[理学—高分子化学]