高直链玉米淀粉/壳聚糖可食性复合膜的制备与性能的研究  

Preparation and physical properties of high-amylose corn starch/chitosan edible film

作　　者：资名扬[1] 胡碧君[1] 温其标[1] 邱礼平[2] 

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：《食品工业科技》2011年第4期97-99,102,共4页Science and Technology of Food Industry

基　　金：广东省农业领域引导项目(2009B020312009)

摘　　要：以高直链玉米淀粉和壳聚糖为成膜基质,添加适量的增塑剂,采用流延法制备可食性复合膜。研究了复合膜中淀粉与壳聚糖的不同比例(1:0,3:1,1:1,0.5:1与0:1)对可食性复合膜的力学性能、透湿性、透光率及其颜色的影响。结果表明:随着壳聚糖添加比例的增加,复合膜的抗拉强度逐渐降低;断裂伸长率则先增大,在淀粉与壳聚糖质量比为1:1时达到最大值,然后下降;透湿性逐渐升高,而透明度则逐渐降低;膜的颜色值L*与a*值逐渐减小,b*及ΔE*逐渐增加,即膜的明度值逐渐下降,黄色值逐渐增加。Edible composite films were prepared with high-amylose corn starch and chitsan by casting film-solution on leved trays,and some plasticizer was added to improve the film flexibility.The influence of the ratio of starch and chitosan（ 1 ：0,3：1,1 ： ], 0.5 ： 1, and 0：1 ） on the mechanical properties, water barrier properties, transparency, and color of edible composite films were investigated. The results indicated that the tensile strength （TS）of films decreased with the increasing ratio of chitosan,while the elongation at break（E） increased in the initial stage until reaching the maximum at the starch and chitosan ratio of 1：1, and then decreased.The water vapor permeability increased as the chitosan increasing, while the transparency was decreased.The films became darker and more yellowish as evidenced by the decrease in L＊ and a＊ value and increase in b＊ and △E ＊ value with increasing chitosan ratio.

关 键 词：高直链玉米淀粉 壳聚糖 可食性膜 力学性能 阻隔性 

分 类 号：TS201.2[轻工技术与工程—食品科学]