交联酯化淀粉的成膜性能及其膜保鲜特性的研究  

Film-forming Ability of the Cross-linked Esterified Corn Starch and the Preservation Properties of the Film

作　　者：陈琼[1] 邱礼平[1] 

机构地区：[1]广东食品药品职业学院食品科学系,广东广州510520

出　　处：《现代食品科技》2012年第7期753-757,824,共6页Modern Food Science and Technology

基　　金：广东省农业领域引导项目(2009B020312009)

摘　　要：以交联酯化和酯化交联改性玉米淀粉为原料,制备可食性保鲜膜。研究了淀粉膜的成膜性能,利用傅利叶变换红外谱仪(FT-IR),X-射线衍射(XRD)和扫描电镜(SEM)对改性淀粉和膜的结晶度和形貌进行表征分析,并对其进行荔枝和黄皮的保鲜实验。结果表明:交联酯化膜能显著提高膜的抗拉强度,而酯化交联膜能有效降低水蒸气透过率,两者均能提高膜的透光率。两种膜对荔枝和黄皮的保鲜效果差异不显著。The properties of corn stareh-based edible films formed from cross-linked esterified, esterified cross-linked modified starch were concerned in this paper. The crystallization degree and microstructure of the starch and films were studied by Fourier transform infrared spectrometer （FT-IR）, X-ray diffraction and scanning electron microscopy respectively. Applications in preservation of litchi and clausena lansium were tested. The results showed that tensile strength of cross-linked esterified films were increased apparently while the water vapor permeability of esterified cross-linked films were decreased. Light transmittance of the two kinds of film was improved, but the preservation effects on litchi and clausena lansium were not significant.

关 键 词：交联 酯化 成膜性能 保鲜 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]