玉米淀粉-黄原胶-海藻酸丙二醇酯复合油膜的制备及特性研究  

Preparation and characterization of corn starch-xanthan gum-propylene glycol alginate composite oleofilms

作　　者：沈圣海 李奕璇[1] 李琪[1] 赵雪婷 李佳乐 金迪 潘世会 张倩[2] 陈浩 SHEN Shenghai;LI Yixuan;LI Qi;ZHAO Xueting;LI Jiale;JIN Di;PAN Shihui;ZHANG Qian;CHEN Hao(SDU-ANU Joint Science College,Shandong University,Weihai 264209,China;Marine College,Shandong University,Weihai 264209,China)

机构地区：[1]山东大学澳国立联合理学院,山东威海264209 [2]山东大学海洋学院,山东威海264209

出　　处：《包装与食品机械》2022年第6期39-44,共6页Packaging and Food Machinery

基　　金：国家自然科学基金(3210160480);山东省自然科学基金(ZR2019BC053);山东大学(威海)教学研究与教学改革项目(Y2021006)。

摘　　要：为解决可食膜的力学性和水蒸气阻隔性较差的问题,以玉米淀粉-黄原胶溶液为原料,辅以海藻酸丙二醇酯为乳化剂,用高速均质剪切的方法制备水包油乳液,继而以流延法铸成可食性油膜。试验结果表明,随着黄原胶比例的不断增大,油膜的含水量(13.9%~12.7%)和水蒸气透过率(10.36~6.84 g·(cm·d·MPa)^(-1))不断下降,断裂伸长率(71.592%~140.911%)不断上升,而拉伸强度则在2.05~4.45 MPa区间内展现出先增大后减小的趋势。当玉米淀粉与黄原胶的比例为8.5:1.5时,油膜表现出较优的阻隔性能和力学性能,其水蒸气透过率为7.77 g/(cm·d·MPa),拉伸强度为4.450 MPa,断裂伸长率为85.072%。研究为新型可食用包装材料开发提供借鉴。To solve the problems of poor mechanical and water vapor barrier properties of edible films,corn starch-xanthan gum solutions,supplemented with propylene glycol alginate as emulsifier,were used to prepare oil-in-water emulsions by high speed homogeneous shear method,followed by casting into edible oil films by flow casting method.The test results show that the water content(13.9%~12.7%) and water vapor transmission rate (10.36~6.84 g·(cm·d·MPa)^(-1)) of the oil film decrease continuously and the elongation at break (71.592%~140.911%) increase continuously with the increase of the proportion of xanthan gum,while the tensile strength shows a trend of increasing and then decreasing in the range of 2.05~4.45 MPa.When the ratio of corn starch to xanthan gum is 8.5:1.5,the oil film shows superior barrier and mechanical properties with a water vapor transmission rate of 7.77 g/(cm·d·MPa),a tensile strength of 4.450 MPa and an elongation at break of 85.072%.The study provides an industry reference for the development of new edible packaging materials.

关 键 词：玉米淀粉 黄原胶 复合可食膜 油膜 机械性能 阻隔性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]