淀粉基可食膜性能及其影响因素的研究进展  

Research Progress on Properties and Influencing Factors of Starch Based Edible Film

作　　者：尚玮璇 刘璐 雷素珍 张怡[1] 曾红亮[1] Shang Weixuan;Liu Lu;Lei Suzhen;Zhang Yi;Zeng Hongliang(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002)

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国粮油学报》2023年第7期249-258,共10页Journal of the Chinese Cereals and Oils Association

基　　金：福建省高校领军人才资助计划项目(660160190)。

摘　　要：淀粉基可食膜是以淀粉或改性淀粉为主要原料,添加填充物和少量功能成分(抗菌剂/抗氧化物)通过干法或湿法等工艺制成的高分子薄膜,具有生物可降解性和可食性等优点。然而,由于淀粉膜力学性能、阻隔性能等相比传统塑料更差,因此探究淀粉膜性能的影响因素及优化工艺将成为重点研究方向。本文综述了淀粉基可食膜的性能、淀粉的结构性质、加工助剂、淀粉改性等对其性能的影响及机制,并概述了淀粉基可食膜应用前景及存在的问题,展望了其发展前景,为进一步开发具备优良性能的淀粉基可食膜提供参考。Starch based edible film is a polymer film made by main raw material of starch or modified starch,adding fillers and a small amount of functional components(antibacterial agents/antioxidants)through dry or wet processes.It has the advantages of biodegradability and edible.However,because the mechanical properties and barrier properties of starch film are worse than those of traditional plastics,exploring the influencing factors of starch film properties and optimizing the process will become key research directions.In this paper,the properties of starch based edible film,the structural properties of starch,processing aids and starch modification on its properties and mechanism were reviewed.The application prospect and existing problems of starch based edible film were summarized,and its development prospect was prospected,providing a reference for further development of starch based edible film with excellent properties.

关 键 词：淀粉基可食膜 性能 淀粉结构 加工助剂 加工方法及条件 

分 类 号：TS206.4[轻工技术与工程—食品科学]