纳米淀粉的制备及其在可食性薄膜中的应用研究进展  

Research progress on preparation of nano-starch and its application in the preparation of edible films

作　　者：周雨佳 肖茜[1,2] 邓放明[1,2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2016年第9期229-232,共4页Food and Machinery

基　　金：国家自然科学基金青年项目(编号:31401658);湖南农业大学青年科学基金项目(编号:15QN19)

摘　　要：天然高分子基纳米复合薄膜不仅耗能低,缓解了合成材料的不可降解对生存环境的污染及原料日益枯竭的压力,而且实现了资源的可持续发展,由于纳米颗粒的增强作用,复合薄膜呈现出比常规可食性膜更独特、更优异的性质,具有价廉易得、可再生、污染小等特点。文章对国内外纳米淀粉的制备方法进行了综述,介绍了物理、化学等方法制备纳米淀粉的方法,简要阐述了其在纳米复合可食性膜中的应用,并对其改善天然高分子薄膜的性能的研究进展进行了归纳,以期为进一步研究新型纳米复合可食用膜提供依据。Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and a- broad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of the natural macromolecular films＇ properties in order to provide a basis for further study on a new nano-eomposite edible film.

关 键 词：纳米淀粉 制备方法 可食性膜 复合薄膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]