淀粉可食性膜性能的研究进展  

Advances in the properties of starch-based edible films

作　　者：朱颍 李力[1] 孙冰华[1] 马森[1] Zhu Ying;Li Li;Sun Binghua;Ma Sen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou,Henan 450001)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食科技与经济》2024年第6期94-102,共9页Food Science And Technology And Economy

基　　金：河南省科技研发计划联合基金项目(232103810066);中国博士后科学基金项目(2023M741513);国家自然科学基金-面上项目(32272249);河南省高校科技创新人才项目(23HASTIT033)。

摘　　要：石油资源的短缺使得自然聚合物逐步取代传统塑料。其中,淀粉因具有良好的成膜能力以及价廉易得等优点使其在食品包装领域被广泛应用。然而,以单一淀粉为原料制备的可食性膜往往达不到使用要求,故通常向淀粉基质中添加有机或无机填料以改善淀粉可食性膜的机械和阻隔性能。此外,淀粉还能与功能性化合物复合成膜以增强可食性膜的保鲜性能。因此,本文首先介绍了淀粉可食性膜的成膜机理,淀粉可食性膜的主要性能,包括力学性能、阻隔性能、降解性能、保鲜性能。并基于此,对由不同成膜基质制备的淀粉可食性膜的成膜机制、性能特点,以及淀粉可食性膜在果蔬和肉类包装领域中的应用进行综述。The shortage of petroleum resources has led to the gradual replacement of traditional plastics by natural polymers.Among them,starch is widely used in food packaging due to its good film-forming ability and low cost and easy availability.However,edible films prepared from a single starch often fail to meet the requirements,so researchers usually add organic or inorganic fillers to the starch matrix to improve the mechanical and barrier properties of starch films.In addition,starch can be compounded with functional compounds to enhance the freshness retention properties of edible films.Therefore,this review firstly introduces the film-forming mechanism of starch films,the main properties of starch-based edible films,including mechanical properties,barrier properties,degradation properties,and freshness preservation properties.Based on this,the film-forming mechanism and performance characteristics of starch-based edible films prepared from different film-forming matrices,and the application of starch-based edible films in the field of fruit,vegetable and meat packaging are reviewed.

关 键 词：可食用膜 成膜机制 性能 应用 

分 类 号：TS206.4[轻工技术与工程—食品科学]