玉米淀粉/蛋壳粉复合膜的制备及性能分析  

Preparation and Properties of Corn Starch/Eggshell Powder Composite Film

作　　者：姜冰雪 李帅 武媛媛 宋景新 陈珊珊 李欣欣 孙慧敏 JIANG Bingxue;LI Shuai;WU Yuanyuan;SONG Jingxin;CHEN Shanshan;LI Xinxin;SUN Huimin(College of Food Science and Engineering, Jilin University, Changchun 130062, China;College of Food Engineering, Jilin Agriculture Science and Technology University, Jilin 132101, China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062 [2]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《食品科学》2019年第10期21-28,共8页Food Science

基　　金："十二五"国家科技支撑计划项目(2015BAD16B05)

摘　　要：以玉米淀粉(corn starch,CS)和蛋壳粉(eggshell powder,ESP)为主要成膜基材制备CS/ESP复合膜。研究CS质量浓度、ESP添加量、丙三醇(glycerol,Gly)添加量3个因素对CS/ESP膜抗拉强度(tensile strength,TS)、断裂伸长率(elongation at break,EB)、水蒸气透过系数(water vapour permeability,WVP)和氧气透过率(oxygen permeability,OP)的影响。在此基础上采用主成分分析法对膜性能进行综合评价,并通过响应面法优化试验得到CS/ESP膜制备的最佳工艺参数,具体如下:CS质量浓度4.9 g/100 mL、Gly添加量49%(m/m)、ESP添加量1.9%(m/m),对应CS/ESP膜的TS、EB、WVP和OP分别为4.97 MPa、109.12%、1.31×10^(-12)g/(cm·s·Pa)和1.19×10^(-5)cm^3/(m^2·d·Pa)。傅里叶变换红外光谱分析表明ESP和CS具有较好的相容性。X射线衍射和热重分析结果表明ESP的添加提高了CS/ESP膜的结晶度和热稳定性。扫描电子显微镜分析表明CS/ESP膜具有光滑的表面和断面形貌,没有明显的突起和腔。A composite film was prepared using corn starch(CS) and eggshell powder(ESP) as the main film-forming substrates. The effects of CS, ESP and glycerol(Gly) concentration on the tensile strength(TS), elongation at break(EB),water vapor permeability(WVP), and oxygen permeability(OP) of CS/ESP film were studied. Principal component analysis method was used to comprehensively evaluate the film properties. The optimum process parameters determined through response surface methodology were as follows: CS 4.9 g/100 mL, glycerol 49%, and ESP 1.9%. The TS, EB,WVP, and OP of the film prepared under the optimized conditions were 4.97 MPa, 109.12%, 1.31 × 10^-12g/(cm·s·Pa) and1.19 × 10-5cm^3/(m^2·d·Pa), respectively. Fourier transform infrared spectroscopic(FTIR) analysis showed that ESP and CS had good compatibility with each other. X-ray diffraction(XRD) and thermogravimetric analysis(TGA) results showed that the addition of ESP improved the crystallinity and thermal stability of CS/ESP film. Scanning electron microscopy(SEM)analysis revealed that the CS/ESP film had a smooth surface and cross-sectional morphology without obvious protrusions and cavities.

关 键 词：玉米淀粉 蛋壳粉 复合膜 物理性能 结构表征 

分 类 号：TS206.4[轻工技术与工程—食品科学]