乳化剂对高直链玉米淀粉/羟丙基甲基纤维素复合膜性能的影响  

Effects of emulsifiers on the properties of high- amylose corn starch/hydroxypropylmethylcellulose films

作　　者：陆慧玲[1] 宋潘琳 王文涛[1] 董海洲[1] 侯汉学[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：《食品工业科技》2016年第11期259-264,280,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31371747);"十二五"国家科技支撑计划项目(2013BAD18B103)

摘　　要：本文以高直链玉米淀粉(HACS)、羟丙基甲基纤维素(HPMC)为成膜基材制备可食性食品包装膜。为解决两者在制膜过程中的相分离问题,通过力学性能、水溶性、结晶性能和表面形貌的分析,研究乳化剂的种类(单甘酯、吐温80、十二烷基硫酸钠)和添加量(1%,2%,3%)对HACS/HPMC复合膜性能的影响。X-射线衍射(XRD)分析表明,乳化剂主要通过与直链淀粉形成V型结晶结构而影响HACS/HPMC复合膜的性能。红外光谱(FT-IR)分析表明,添加乳化剂增加HACS与HPMC之间的氢键相互作用。添加2%单甘酯的复合膜综合性能最优,抗拉强度和断裂伸长率分别提高到10.24 MPa和15.86%,复合膜的截面与表面光滑平整。研究证明添加2%的单甘酯可有效的提高HACS与HPMC在成膜过程中的相容性,得到性能优良的复合膜。The edible films based on high- amylose corn starch （HACS） and hydroxypropylmethylcellulose （HPMC） were prepared for food packaging.In order to solve the problem of phase separation in the process of making films,the effects of types （ monostearin, tween 80, sodium dodecyl sulfate） and adding amount （ 1%, 2%, 3% ） of emulsifiers on the properties of HACS/HPMC films were studied by determining mechanical properties, water solubility,crystallization properties and surface morphology. X-ray diffraction （XRD）analysis showed that the properties of HACS/HPMC films were affected by the V-type crystal structures formed between amylose and emulsifiers.F-IR analysis showed that addition of emulsifiers to the composite films enhanced the hydrogen bonding interaction between HACS and HPMC.The total performance of the composite film with 2% monostearin was the best,the tensile strength and elongation at break were increased to ]0.24 MPa and 15.86%, respectively. The cross section and surface of the film were smooth.This study proved that the compatibility of HACS and HPMC in the film forming process was improved by adding 2% monostearate and the composite film with excellent ioerformance was obtained.

关 键 词：高直链玉米淀粉 羟丙基甲基纤维素 复合膜 乳化剂 性能 

分 类 号：TS234.8[轻工技术与工程—粮食、油脂及植物蛋白工程]