食品科学 ›› 1997, Vol. 18 ›› Issue (1): 19-22.

• 食品科学 • 上一篇    下一篇

醇溶玉米蛋白膜的玻璃态转变及表面结构研究

 李永馨, 腾立军, 边宝林   

  1. 天津商学院包装系
  • 出版日期:1997-01-15 发布日期:2011-12-15

Study on the Glass Transition and Surface Structure of Zein Film

 LI  Yong-Xin, TENG  Li-Jun, BIAN  Bao-Lin   

  • Online:1997-01-15 Published:2011-12-15

摘要: 醇溶玉米蛋白膜的差热分析(DTA)结果表明其玻璃化转变温度为171℃,热分解温度为262℃。根据热重分析(TG),温度为81℃时,失重率为2.3%,主要是乙醇及水分子的蒸发。262~355℃为产品急剧分解阶段,与差热分析结果相吻合。电镜扫描(SEM)结果表明高于玻璃化温度的薄膜热处理,能部分修饰表面缺陷。其次还讨论了薄膜形成条件对蛋白膜形态结构的影响。

关键词: 醇溶玉米蛋白, 差热分析, 热重分析, 玻璃化温度, 分解温度, 形态结构

Abstract: According to the results of differential thermal analysis (DTA) and thermogravimetry (TG) of a zein film, its glass transition temPerature (Tg) is 171℃ and the decomposition temperature is 262℃. Heat treatment of the film at temperature above Tg, some defects of the film may be dacorated. The effects of film forming condition on configuration structure of the film by seanning electron microscoPe (SEM) were discussed.

Key words: Zeinfilm, DTA, TG, Glass transition temperature, Decomposition temperature, Configuration structure