海藻酸钠/田菁胶复合膜的性能研究与表征  

Performance Research and Characterization of Sodium Alginate/Sesbania Gum Composite Film

作　　者：程腾 邓小雪 赵芸 许加超[1] 付晓婷[1] 高昕[1] CHENG Teng;DENG Xiaoxue;ZHAO Yun;XU Jiachao;FU Xiaoting;GAO Xin(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2021年第5期211-215,共5页Science and Technology of Food Industry

基　　金：山东省科技重大专项(2019JZZY020613);青岛市科技发展计划(20-3-4-31-nsh)。

摘　　要：本实验采用流延法,以海藻酸钠和田菁胶为基材,甘油为增塑剂,乳酸钙和柠檬酸为交联剂制备可食性膜,对不同质量比的海藻酸钠与田菁胶膜进行性能研究与表征。实验结果表明,海藻酸钠和田菁胶质量比为8∶2时,拉伸强度为72.51 MPa,断裂伸长率为7.86%,水溶性仅为2.90%。扫描电镜直观看到膜内部结构的稳定性,红外光谱和X射线衍射测定表明海藻酸钠和田菁胶发生了相互作用。海藻酸钠和田菁胶具有良好的生物相容性,在改善了海藻酸钙膜皱缩性的同时,提高了单一膜材料的理化性能和稳定性,加大其利用度。In this experiment,casting method was used to prepare edible films with sodium alginate and sesbania gum as the base material,glycerin as the plasticizer,calcium lactate and citric acid as the cross-linking agent.Perform performance research and characterization of the films which had different mass ratios of sodium alginate and sesbania gum.The experimental results showed that when the mass ratio of sodium alginate and sesbania gum was 8∶2,the tensile strength was 72.51 MPa,the elongation at break was 7.86%,and the water solubility was only 2.9%.Scanning electron microscopy could observe the stability of the internal structure of the film.FTIR and XRD showed that there was interaction between sodium alginate and sesbania gum.Sodium alginate and sesbania gum have good biocompatibility,while improving the shrinkage of the calcium alginate membrane,it also improves the physical and chemical properties and stability of the single membrane material and increases its utilization.

关 键 词：海藻酸钠 田菁胶 复合膜 性能表征 

分 类 号：TS206.4[轻工技术与工程—食品科学]