食品科学 ›› 2009, Vol. 30 ›› Issue (23): 161-165.doi: 10.7506/spkx1002-6300-200923036

• 基础研究 • 上一篇    下一篇

食品胶对甘薯淀粉膜机械及渗透性能的影响

吴佳敏1,谌小立1,赵国华1,2,3,*   

  1. 1.西南大学食品科学学院 2. 重庆市农产品加工技术重点实验室 3. 重庆市甘薯工程技术研究中心
  • 收稿日期:2008-12-16 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 赵国华 E-mail:zhaoguohua1971@163.com
  • 基金资助:

    重庆市工程技术研究中心建设项目(CSTC,2009CB1001)

Effect of Food Colloids on Mechanical Properties and Permeabilities of Sweet Potato Starch Film

WU Jia-min1,SHEN Xiao-li1,ZHAO Guo-hua1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China ;
    2. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400716, China;
    3. Chongqing Sweet Potato Engineering and Technology Centre, Chongqing 400716, China
  • Received:2008-12-16 Online:2009-12-01 Published:2010-12-29
  • Contact: ZHAO Guo-hua E-mail:zhaoguohua1971@163.com

摘要:

本实验以抗张强度、断裂拉伸应变、透湿性和透氧性为指标,研究食品胶对甘薯淀粉膜性能的影响。结果表明,添加食品胶能够显著增加甘薯淀粉膜的抗张强度,当甘薯淀粉膜中羟丙基羧甲基纤维素(HPCMC)含量为5g/100g 淀粉时,其抗张强度达36.22MPa,是对照膜(25.93MPa)的1.4 倍。添加羧甲基纤维素钠(CMC-Na)和魔芋葡甘露聚糖(KGM)可显著增加甘薯淀粉膜的透湿性,其他食品胶对甘薯淀粉膜的透湿性影响不显著,同时不同浓度的HPCMC 对甘薯淀粉膜的透湿性的影响也不显著。添加HPCMC、黄原胶和壳聚糖(5g 胶体/100g 淀粉)能够显著增加甘薯淀粉膜的透氧性,添加KGM 能够显著降低淀粉膜的透氧性,CMC-Na 和甲基纤维素(MC)对透氧性影响不显著。高浓度HPCMC(> 7g/100g 淀粉)能够降低甘薯淀粉膜的透氧性。当HPCMC 含量为10g/100g 淀粉时,淀粉膜的透氧性降低至0.749 × 10-6cm3·m/(m2·d·kPa),比对照膜降低了67%。

关键词: 食品胶, 甘薯淀粉膜, 机械性能, 渗透性能

Abstract:

Food colloids were incorporated to the sweet potato starch film, and their effects on the tensile strength, tensile strain at break, water vapor permeability and oxygen permeability of the film were studied. Results showed that adding food colloids increased the tensile strength of the film significantly, with the maxium at 36.22MPa through adding 5% HPCMC, 1.4 times higher than the control film. Addition of CMC-Na and KGM increased significantly the water vapor permeability of the film, while other food colloids did not. At the same time, water vapor permeability was not influenced significantly by HPCMC content. Oxygen permeability increased with addition of HPCMC, xanthan and chitosan (5g/100g starch), decreased with addition of KGM, but no with addition of CMC-Na and MC. High content of HPCMC (>7 g/100g starch) decreased the oxygen permeability. When the content of HPCMC reached 10g/100g starch, the oxygen permeability of starch film decreased to 0.749 × 10-6cm3·m/(m2·d·kPa), which decreased by 67% when compared with control film.

Key words: food colloids, sweet potato starch film, mechanical properties, permeabilities

中图分类号: