壳聚糖/明胶食品保鲜复合膜的热稳定性研究  

Study on the thermal stability of chitosan/gelatin composite films for food preservation

作　　者：刘莉莉[1] 李思东[1] 唐冰[2,3] 杨锡洪[1] 李普旺[2] 杨子明[2] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088 [2]中国热带农业科学院农产品加工研究所,广东湛江524001 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2014年第8期310-312,327,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271938);海南省自然科学基金项目(513151,512106)

摘　　要：采用溶液共混法制备壳聚糖/明胶复合膜,测定复合膜的透光率及水溶性,并用热重分析法系统研究了复合膜的热降解性能。结果表明,随着明胶含量的增加,复合膜的透光率上升,水溶性增强,热稳定性提高。热分析结果显示,复合膜在氮气中的热降解为两步反应,降解温度(T)随着明胶含量(X)的增加而升高,起始降解温度To=0.03467X+246.5,最大速率降解温度Tp=0.3460X+282.1,终止降解温度Tf=1.001X+311.9;对应于Tp的降解率Cp不受X的影响,平均值为35.32%±2.54%,对应于Tf的降解率Cf也不受X的影响,平均值为56.28%±1.56%;复合膜热降解反应的活化能(E)和频率因子(A)随反应程度的增加而改变,分三个过程。Chitosan/gelatin composite films were prepared by solution blending,then the light transmittance,the water-solubility and the thermal degradation by thermogravimetry analysis of composite films were determined.Results showed that the light transmittance,the thermal stability and water-solubility of composite films rose with the increment of the content of gelatin. Thermal analysis results showed that the thermal degradation of composite films in the nitrogen was a two-steps reactions,and the degradation temperature（T） rose with the gelatin content（X）：the initial temperature of weight loss To=0.03467X＋246.5,the temperature at the maximum weight loss rate Tp=0.3460X＋282.1 and the final temperature at weight loss Tf=1.001X＋311.9. Cp and Cf were the degradation rates which correspond to Tp and Tf separately,they were not affected by X,and the average value of Cp and Cf were 35.32%±2.54% and 56.28%±1.56%,respectively. The activation energy（E） and frequency factor（A） of the thermal degradation of composite films changed during the three reaction processes.

关 键 词：壳聚糖 明胶 壳聚糖 明胶复合膜 热降解 热稳定性 

分 类 号：TS206[轻工技术与工程—食品科学]