明胶/普鲁兰酶改性淀粉膜的制备与性能研究  

Synthesis and Properties of Gelatin/Pullulanase Modified Starch Films

作　　者：王苗苗[1] 董海洲[1] 张慧[1] 侯汉学[1] 尹训兰[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2012年第9期64-68,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(31071632);泰安市大学生科技创新行动计划项目(2010D2001)

摘　　要：研究了普鲁兰酶对淀粉膜性能的影响及明胶对普鲁兰酶改性淀粉膜性能的影响。结果表明:与原淀粉膜相比,普鲁兰酶改性淀粉膜的表面更平滑;膜的热稳定性增大,热封性能增强;抗拉强度、水蒸气透过率和透光率分别增加了75%、18%和35%,断裂伸长率降低了53%。与未添加明胶的酶改性淀粉膜相比,添加明胶后,膜的表面变粗糙;膜的阻水性能与阻光性能增强,热封性能变差。当明胶添加量为10%时,膜的抗拉强度增加了17.6%;当明胶添加量为25%时,膜的断裂伸长率增加了54.3%;在明胶添加量为15%时,膜的热稳定性最大。The effects of pullulanase and gelatin on properties of films were studied. The results showed that： compared with the corn starch films, pullulanase film showed smoother surface and exhibited enhanced thermal stabili- ty and heat seal ability; the tensile strength, water vapor permeability and light transmittance increased by 75% , 18% and 35% , respectively; the elongation at break decreased by 53%. Compared with pullulanase modified starch films without gelatin, the films with gelatin showed rougher surface, weakened heat seal ability, enhanced water resistance ability and Light resistance ability. When gelatin was 10% in the solution, the tensile strength increased by 17.6% ; when gelatin was 25 percent in the solution, the elongation at break increased by 54.3% ; the thermal stability was better at 15% of gelatin.

关 键 词：普鲁兰酶 明胶 淀粉膜 表观结构 热性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]