交联、酯化改性方式对玉米淀粉膜特性的影响  

Influences of Cross-linking and Esterification on Properties of Corn Starch-based Films

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,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》2011年第23期35-39,共5页Food Science

基　　金：广东省科技厅农业攻关项目(2009B020312009)

摘　　要：以环氧氯丙烷为交联剂,琥珀酸酐为酯化剂,研究不同程度的交联、酯化、交联酯化、酯化交联改性方式对玉米淀粉膜机械性能及透光率的影响。结果表明:随着交联程度的提高,淀粉膜的抗拉强度逐渐增高,断裂延伸率和透光率逐渐下降。随着酯化程度的提高,淀粉膜的断裂延伸率和透光率逐渐增高,同时抗拉强度降低。复合改性中,改性顺序及改性剂的添加量对淀粉膜性能有明显的影响,合理利用复合改性方式能有效改善膜的应用特性。This paper is concerned with the influences of cross-linking（with epichlorohydrin） alone,esterification（with succinic anhydride） alone,and different sequences of their combinations on mechanical and optical properties of corn starch-based films.The results showed that with increasing cross-linking degree,the tensile strength（TS） of the films gradually increased,whereas the elongation at break（E） and transmittance gradually declined.Likewise,increasing esterificaiton degree led to a stepwise increase in the E value and transmittance of corn starch-based films and a decline in the TS value.In addition,different sequence combinations of cross-linking and esterification and amounts of modification agents had obvious influence on mechanical and optical properties of corn starch-based films.This study demonstrates that reasonable modifications can effectively improve properties of corn starch-based films for applications.

关 键 词：交联 酯化 淀粉膜 特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]