壳聚糖/玉米淀粉/明胶/胡萝卜可食性膜的性能  

The properties of chitosan-corn starch-gelatin-carrot edible films

作　　者：王新伟[1] 刘欢[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130022

出　　处：《吉林大学学报（工学版）》2011年第3期887-892,共6页Journal of Jilin University:Engineering and Technology Edition

基　　金：'863'国家高技术研究发展计划项目(2008AA10Z308);吉林省科技发展计划项目(20060717)

摘　　要：以壳聚糖、玉米淀粉、明胶和胡萝卜浆料为基质,以甘油为增塑剂,采用流延成型制备了可食性膜。研究了壳聚糖、玉米淀粉、明胶和甘油添加量对可食性膜性能的影响。结果表明:壳聚糖、玉米淀粉和明胶的增加在较大程度上提高了可食性膜的拉伸强度,对可食性膜的断裂伸长率、水蒸气透过率和氧气透过率影响较小;甘油的增加使可食膜的拉伸强度减小,断裂伸长率、水蒸气透过率和氧气透过率增大。此外,壳聚糖、玉米淀粉和甘油的增加对可食性膜的颜色影响较大,而明胶的增加对其颜色影响较小。By casting, the edible films based on carrot puree, chitosan, corn starch and gelatin were developed. Glycerol was added as plasticizer. The effects of chitosan, corn starch, gelatin and glycerol on the film＇s properties were investigated. Results show that chitosan, corn starch, and gelatin contents do not significantly influence the elongation, water vapor permeability and oxygen permeability of the films, but their significantly enhance the film tensile strength. Increasing glycerol content decreases the tensile strength of the films, but increases the elongation, the oxygen permeability and water vapor permeability. Moreover, chitosan, corn starch and glycerol contents significantly affect the color of the films, but this effect of gelatin is insignificant.

关 键 词：食品加工技术 胡萝卜 可食性膜 水蒸气透过率 氧气透过率 机械性能 颜色 

分 类 号：TS206.4[轻工技术与工程—食品科学]