超声波改性马铃薯淀粉可降解性包装膜的制备研究  

Study on preparation of degradation films of potato starch with ultrasonic treatment

作　　者：陈晓义[1] 胡丽娜[1] 管勇佳[1] 田雨[1] 田波[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第1期311-313,共3页Science and Technology of Food Industry

摘　　要：以超声波处理糊化的马铃薯淀粉为成膜原料,添加不同浓度的甘油作为增塑剂,海藻酸钠作为增强剂,通过测定膜的抗拉强度、水蒸汽透过性、CO2透过性,优选超声处理条件45min条件下,马铃薯淀粉浓度为9.0g/100mL,甘油含量为5.0g/100mL,海藻酸钠含量为0.6g/100mL。所制成的马铃薯淀粉膜抗拉强度、水蒸汽透过率、CO2透过率等指标可满足部分替代聚乙烯包装材料的要求。Gelatinized starch with ultrasonic treatment was raw materials in this research.Addition of different proportions of glycerin as plasticizer and sodium alginate as strengthening agent of the film,tensile strength,water vapor permeability and CO2 permeability was determined.When the time of ultrasonic treatment was 45min,concentration of potato starch was 9.0g/100mL,content of glycerin was 5.0g/100mL and sodium alginate was 0.6g/100mL,the tensile strength,water vapor permeability and CO2 permeability of made potato starch film could partly meet the requirements of substituting for ethylene packaging materials.

关 键 词：马铃薯淀粉 超声处理 海藻酸钠 抗拉强度 透过性 

分 类 号：TS206[轻工技术与工程—食品科学]