纳米甘薯渣纤维素的添加对玉米淀粉可食性膜性能的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 88-92.

纳米甘薯渣纤维素的添加对玉米淀粉可食性膜性能的影响

陆红佳，郑龙辉，陈厚荣，刘雄*

西南大学食品科学学院

收稿日期:2011-09-24 修回日期:2012-10-11 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 刘雄 E-mail:liuxiong848@hotmail.com
基金资助:
四川省科技厅2009年科技支撑项目;重庆市科技攻关计划项目

Effect of Cellulose Nanocrystal Addition on Properties of Corn Starch Edible Films

Received:2011-09-24 Revised:2012-10-11 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 以水蒸气透过性、吸湿性、溶解性、抗拉强度和断裂伸长率为指标，研究纳米甘薯渣纤维素对玉米淀粉可食性膜性能的影响。结果表明：随着添加的纳米甘薯渣纤维素质量浓度的增大，玉米淀粉可食性膜的水蒸气透过性、吸湿性、溶解性和断裂伸长率逐渐减小，而抗拉强度逐渐增大。当纳米甘薯渣纤维素的质量浓度为0.4g/100mL时，膜的水蒸气透过率最小；当纳米甘薯渣纤维素的质量浓度为0.5g/100mL时，膜的吸湿性、溶解性和断裂伸长率最小，而抗拉强度最大。提示纳米甘薯渣纤维素的添加能有效改善膜的性能。

关键词: 玉米淀粉, 纳米甘薯渣纤维素, 膜性能

Abstract: The effect of sweet potato cellulose nanocrystals, prepared from sweet potato residue, on water vapor permeability, water-absorbing capacity, solubility, tensile strength and tensile strain at break of corn starch edible films was studied. Corn starch edible films showed a gradual decrease in water vapor permeability, water-absorbing capacity, solubility and tensile strain at break and a gradual increase in tensile strength with increasing concentration of sweet potato cellulose nanocrystals. Addition of sweet potato cellulose nanocrystals at a concentration of 0.4 g/100 mL provided minimum water vapor permeability of corn starch edible films. Minimum water-absorbing capacity, solubility and tensile strain at break and maximum tensile strength were found for corn starch edible films with added sweet potato cellulose nanocrystals at 0.5 g/100 mL. These results suggest that addition of sweet potato cellulose nanocrystals can effectively improve properties of corn starch films.

Key words: corn starch, cellulose nanocrystals, film properties

中图分类号:

TS209

陆红佳，郑龙辉，陈厚荣，刘?雄*. 纳米甘薯渣纤维素的添加对玉米淀粉可食性膜性能的影响[J]. 食品科学, 2012, 33(23): 88-92.

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