纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响  

Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol

作　　者：张旭鑫 张书艳 赵雷[1] 朱杰 ZHANG Xuxin;ZHANG Shuyan;ZHAO Lei;ZHU Jie(College of Food Science,South China Agriculture University,Guangzhou 510640,China;Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry/School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]东莞理工学院化学工程与能源技术学院/中国轻工业健康食品开发与营养调控重点实验室,广东东莞523808

出　　处：《轻工学报》2023年第1期27-33,共7页Journal of Light Industry

基　　金：广东省自然科学基金面上项目(2020A1515010833)。

摘　　要：将不同质量分数纳米淀粉加入含香茅醇的马铃薯淀粉-壳聚糖复合膜材中,探讨纳米淀粉对复合膜材多尺度结构(分子结构、结晶结构、断面形貌、水接触角)及热稳定性的影响。结果表明:添加纳米淀粉后,复合膜材中各组分的分子间作用力均未显著改变;纳米淀粉与复合膜材基体形成剥离结构,复合膜材整体仍为无定形结构;随着纳米淀粉质量分数的增加,复合膜材断面逐渐平整,并出现较多褶皱结构;水接触角由(77.50±0.50)°(未添加纳米淀粉)增大至(85.50±1.25)°(纳米淀粉质量分数9.1%),亲水性降低;复合膜材的分子裂解峰值温度轻微升高,即热稳定性略有提高。Nano-starch with different mass concentration was added into the potato starch-chitosan composites containing citronellol, and the effect of nano-starch mass concentration on the multi-scale structure(the molecular force, crystalline structure, section morphology and water contact angle) and thermal stability were investigated. The results showed that the molecular forces of each component in the composites did not change significantly with the addition of nano-strach. Exfoliated structure was formed with nano-starch and composites matrix, and the whole matrix displayed amorphous. As the mass concentration of nano-starch increased, the surface of composites presented smooth, while the section morphology showed certain wrinkle. The water contact angle increased from(77.50±0.50)° without nano-starch to(85.50±1.25)° with 9.1%, indicating that the hydrophilicity decreased. The characteristic pyrolysis peak temperature of the composites slightly increased, which showed that the thermal stability was slightly improved.

关 键 词：纳米淀粉 香茅醇 马铃薯淀粉-壳聚糖复合膜材 多尺度结构 热稳定性 

分 类 号：TS234.8[轻工技术与工程—粮食、油脂及植物蛋白工程]