基于虫蜡水分散体增强可食性膜表面疏水性的研究  

Improving the Surface Hydrophobicity of Edible Film Based on Chinese White Wax Aqueous Dispersion

作　　者：周鹏 刘石林 ZHOU Peng;LIU Shilin(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学与技术学院,湖北武汉430070

出　　处：《食品科技》2022年第6期63-71,共9页Food Science and Technology

摘　　要：为解决目前亲水胶体生物基可食性膜在实际应用中亲水性太强、成膜时间过长等弊端,采用中国特色昆虫蜡质资源——虫蜡,将其制备成固体脂质纳米颗粒并引入到细菌纤维素纳米纤维/壳聚糖复合膜液中,以增强可食性复合薄膜的表面疏水性。通过平板流延法制备成可食性复合薄膜,对其红外结构、光学性能、表面疏水性能、水蒸气阻隔性能和机械性能等进行测定。结果表明:虫蜡固体脂质纳米颗粒的引入,明显增加了复合薄膜对紫外可见光线的阻隔作用,显著增强了复合薄膜的表面疏水性能,同时复合薄膜的水蒸气渗透率和机械性能出现先降低后增加的趋势。虫蜡固体脂质纳米颗粒的引入为可食性薄膜在实际应用中的强亲水性提供了解决途径,可充分利用天然安全的虫蜡资源且方法简单可操作。In order to solve the disadvantages(too strong hydrophilicity and too long film-forming time)of hydrophilic colloid based edible film in practical application,Chinese white wax,a waxy resource of insects with Chinese characteristics,was used to prepare solid lipid nanoparticles and introduced into the bacterial cellulose nanofibers/chitosan composite film-suspension to enhance the surface hydrophobicity of edible composite film.The infrared structure,light transmittance,surface hydrophobicity,water vapor barrier properties and mechanical properties of composite film prepared by plate casting method were characterized.The results showed that the introduction of Chinese white wax solid lipid nanoparticles obviously increased the barrier effect of the composite film on UV-visible light and significantly enhanced the surface hydrophobicity of the composite film.Meanwhile,the water vapor permeability and mechanical properties of the composite film decreased at first and then increased.The introduction of Chinese white wax solid lipid nanoparticles provided a solution for the strong hydrophilicity of edible films in practical applications,making full use of natural and safe Chinese white wax resources and the method was simple and operable.

关 键 词：可食性膜 虫蜡 固体脂质纳米颗粒 表面疏水性 

分 类 号：TS201.7[轻工技术与工程—食品科学]