食品模拟体系中疏水性淀粉基膜材的结构变化  

Structural Changes of Hydrophobic Starch-Based Film in Food Simulants

作　　者：朱杰[1] 李晓玺[1] 黄晨[1] 陈玲[1] 李琳[1] 

机构地区：[1]华南理工大学淀粉与植物蛋白深加工教育部工程研究中心∥广东省天然产物绿色加工与产品安全重点实验室∥轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2014年第3期111-116,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(21076086;31130042)

摘　　要：为考察疏水性淀粉基食品包装材料与食品模拟体系接触过程中的结构变化,采用扫描电子显微镜、傅里叶红外光谱和小角/广角X射线散射系统分析了淀粉基膜材的显微结构、链结构、分子间相互作用、结晶结构和微区结构.结果表明:在与食品模拟体系的接触过程中,随着模拟体系溶剂的渗透和增塑剂的迁移,淀粉基膜材中大分子链收缩聚拢,微晶结构聚集,晶面距减小,形成更致密的聚集态结构,增塑剂分子受到的作用力增大;淀粉醋酸酯大分子的运动性、溶剂渗透和增塑剂迁移受到更大的内阻力.In order to reveal the structural changes of hydrophobic starch-based film for food packaging during the contact with food simulants,the microstructure,chain structure,intermolecular interaction,crystalline structure and micro-regional structure of the film were systematically analyzed by means of scanning electron microscopy, Fourier-transform infrared spectroscopy,as well as small and wide angle X-ray scattering technique. The results indicate that,along with the solvent permeation and the plasticizer migration occurring during the contact with food simulants,the macromolecular interaction of the film is enhanced;the microcrystallines aggregate;and the interplanar spacing decreases,thus forming more compact aggregation structure and enhancing the molecular force exerted on the plasticizer. Moreover,it is found that the mobility of starch acetate macromolecules,the solvent permeation and the plasticizer migration are all retarded during the contact with food simulants.

关 键 词：淀粉基膜材 溶剂渗透 增塑剂 迁移 结构变化 

分 类 号：TS206[轻工技术与工程—食品科学]