高直链玉米淀粉复合膜的应用特性及其对荷兰豆的保鲜研究  

Study on Application Properties of High-amylose Cornstarch Complex Films and Preservation of Sweet Broad Pea

作　　者：王程[1] 胡飞[1] 邱礼平[2] 

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

出　　处：《食品与发酵工业》2011年第9期217-220,共4页Food and Fermentation Industries

基　　金：广东省农业领域引导项目(2009B020312009)

摘　　要：以高直链玉米淀粉(HACS)、壳聚糖(CS)和甲基纤维素(MC)为原料制备可食性复合膜,研究了HACS/CS质量配比分别为1∶0、2∶1、1∶1、1∶2及0∶1,MC添加量(占干基淀粉)分别为0%、2%、4%、6%及8%时的成膜性能,并从中选取HACS/CS质量比为2∶1、1∶2、1∶1添加8%MC的3种膜进行荷兰豆保鲜实验。结果表明:3种膜均能有效降低荷兰豆的失重率和霉变率,减缓叶绿素和Vc的损失。其中,质量比HACS/CS为2∶1的膜,综合保鲜效果最好。The edible complex films formed from high - amylose cornstarch （HACS）, chitosan （CS） and methyl cellulose（MC） were prepared. The properties of films with mass ratio of HACS/CS 1： 0, 2： 1, 1： 1, 1： 2, 0：1 and cellulose（MC） content of 0% , 2% , 4% , 6% , 8% were analyzed. Three complex films were used in the storage experiment of garden pea （Pisum. sativum. L. ）. The mass ratio was HACS/CS 2： 1, 1：1 and 1：2 （8% MC added simultaneously）, respectively. The results showed that rates of weight-loss and mildewing were effectively reduced, the loss of chlorophyll and vitamin C were also delayed. Among three of them, complex film composed by HACS/CS with ratio of 2：1 exhibited the best preservation effect.

关 键 词：高直链玉米淀粉 复合膜 特性 保鲜 荷兰豆 

分 类 号：S643.9[农业科学—蔬菜学]