β-环糊精对玉米淀粉成膜性能的影响  

Effect of β-Cyclodextrin on Formation of Corn Starchy-Base Films

作　　者：李学红[1,2] 陆勇 张贺[1] JANE Jaylin LI Xuehong;LU Yong;ZHANG He;JANE Jaylin(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety of Henan Province,Zhengzhou 450001,China;Department of Food and Human Nutrition,Iowa State University,Ames,Iowa,USA)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001 [3]美国爱荷华州立大学食品与人类营养系,Ames,Iowa,USA

出　　处：《食品与生物技术学报》2020年第1期8-13,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31171757);河南省农业类科技攻关项目(182102110095);教育部留学回国人员科研启动基金资助项目。

摘　　要：环糊精对食品风味成分具有包埋缓释的性能,向淀粉膜中添加环糊精可赋予膜相应的功能特性。作者通过流延法制备含环糊精玉米淀粉膜,利用理化及质构仪等方法研究β-环糊精的加入对淀粉成膜性能的影响。结果表明,β-环糊精和淀粉膜有很好的的相容性,随着β-环糊精含量的增加,玉米淀粉膜透明度略有降低,水溶性明显增加,水蒸气透过系数显著下降;质构拉伸测试结果表明:β-环糊精添加使淀粉膜断裂延伸率降低,而抗拉强度先降低后增强。总体而言,质量分数20%的β-环糊精添加量对淀粉膜的外观影响不大,但明显提高膜了的阻水性,增强了膜的力学性能。Cyclodextrin has controlled release behavor of food flavors and can bring these functions to starch-based films once it was added into these film.In this paper the corn starchy-base films containing β-cyclodextrin were prepared by tape casting method.The effects of β-cyclodextrin on the formation of starchy film were studied through the means of physicochemical and texture tests.The results indicated good compatibility between starch matrix and β-cyclodextrin.The clarity of film was only slightly lowered,the water solubility increased and water vapor barrier property of film improved greatly after adding β-cyclodextrin.The texture test showed that addition of β-cyclodextrin first decreased lightly and then increased the tensile strength of starch-based films,and resulted to decrease of elongation at break.On the whole,up to 20% β-cyclodextrin has little effects on the appearance of film,but provides the improved water vapor barrier properties and better mechanical properties of starch-based film.

关 键 词：Β-环糊精 淀粉膜 性能 

分 类 号：TS261[轻工技术与工程—发酵工程]