柠檬酸交联可食用红薯淀粉膜的制备和性能  

preparation and characteristics of citric acid cross-linked edible sweet potatostarch film

作　　者：王国富[1] 刘丽[1] 胡琳珍[1] 黄路路[1] 

机构地区：[1]江西中医药高等专科学校,江西抚州344000

出　　处：《江西化工》2011年第4期60-61,共2页Jiangxi Chemical Industry

摘　　要：本文采用浇铸法制备了柠檬酸交联红薯淀粉膜,并对膜的机械性能、吸水性、水溶性、抗甲酸溶解性等进行了测试。结果发现交联后的淀粉膜的拉伸力显著提高、吸水性增强、水溶性降低、抗甲酸溶解性增强。膜的机械性能的改善与柠檬酸的浓度、交联温度、交联时间有关,实验发现,当柠檬酸的浓度为淀粉浓度的5%,165℃处理5分钟时,膜的拉伸力比未交联的提高了90%。The citric acid cross - linked edible sweet potato starch film was prepared by casting method. The mechanical properties, water absorbency, water Solubility, anti - formic acid solubility of the film was measured. The results indicated that the citric acid crossed - linked film showed more desirable properties than the non cross - linked. The improvement of the mechanical property of the film was related to the preparation method. The tensile strength of the crossed - linked film increased by 90% as the non - cross linked when the added citric acid was 5% （ w/w citric acid to starch） and proceeding in 165℃ for 5 minutes.

关 键 词：淀粉膜 交联 柠檬酸 红薯 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]