明胶/纳米TiO_2膜的制备与特性研究  

Preparation and Properties of Gelatin/Nano-TiO_2 Film

作　　者：刘永[1] 赖文锋[1] 韦寿莲[1] 黄晓萍 

机构地区：[1]肇庆学院化学化工学院,肇庆526061 [2]肇庆市质量计量监督检测所,肇庆526060

出　　处：《食品工业》2017年第7期121-123,共3页The Food Industry

基　　金：肇庆市科技计划项目(2014F012)

摘　　要：将纳米TiO_2添加到明胶中制备明胶/纳米TiO_2复合膜,研究TiO_2添加量对膜厚度、水溶性、机械性能、水蒸气透过系数、色泽、透光性和不透明度的影响以及膜对鱼肉的保鲜效果。结果表明:随着TiO_2添加量的增加,膜的厚度、水溶性和水蒸气透过系数降低,膜的拉伸强度先降后升而断裂伸长率先升后降;添加纳米TiO_2的膜色泽改变显著,具有优异光阻透作用和有效抑制鱼肉脂肪氧化作用。明胶/纳米TiO_2复合膜在食品包装保鲜方面具有潜在的应用价值。Gelatin/nano-TiO2 film was prepared, and the effects of nano-TiO2 content on the thickness, water-solubility, mechanical properties, water vapor permeability, color, transmittance and opacity of the film were studied and the preservation effects of the film on fish were also investigated. The results showed that with increasing nano-TiO2 content, the thickness, water-solubility and water vapor permeability of the film decreased, and the tensile strength of the film first decreased and then increased but the elongation at break first increased and then decreased. The film with nano-TiO2 changed color significantly and had excellent light resistance and effective inhibition of lipid oxidation of fish. The gelatin/nano-TiO2 film had potential applications in the food packaging and preservation.

关 键 词：明胶 膜 纳米TIO2 

分 类 号：TS206.4[轻工技术与工程—食品科学]