辛烯基琥珀酸淀粉酯可食膜的制备  

Preparation of SSOS edible films

作　　者：唐辰炜 邵静[1] 李沅[1] 刘兆丽[1] 

机构地区：[1]大连工业大学轻工与化学工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2014年第4期262-265,共4页Journal of Dalian Polytechnic University

基　　金：辽宁省科技厅工业攻关计划项目(2011223010)

摘　　要：介绍了辛烯基琥珀酸淀粉的制备工艺,并通过改变酸酐的用量制备出不同取代度的SSOS,通过性能测试确定了适用于可食性膜的最佳SSOS取代度,并考查了增强剂、增塑剂等对膜性能的影响。取代度为0.021时可食膜具有较优的应用性能。采用增强剂为海藻酸钠、增塑剂为甘油时,可食膜的抗张强度、伸长率、透光率、耐水程度等指标达到最佳。SSOS、海藻酸钠、甘油的质量比为3.5∶0.9∶1.15时膜的综合性能最高。The SSOS edible films with different substitution degree were prepared by changing the dosage of anhydride. The substitution degree of 0. 021 was chosen for the better edible film. The addition of enhancer sodium alginate and plasticizer glycerin could increase the tensile strength, elongation, light transmittance and water resistance. When the ratio of SSOS, sodium alginate and glycerol was 3.5 ： 0.9 ： 1.15, the comprehensive performance of film was best.

关 键 词：辛烯基琥珀酸淀粉酯(SSOS) 可食膜 琥珀酸酐 海藻酸钠 甘油 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]