淀粉基可食膜研究进展

doi:10.7506/spkx1002-6630-201305060

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 289-292.doi: 10.7506/spkx1002-6630-201305060

淀粉基可食膜研究进展

贾超1，王利强1,2,*，卢立新1,2

1.江南大学包装工程系，江苏无锡 214122；2.中国包装总公司，食品包装技术与安全重点实验室，江苏无锡 214122

收稿日期:2011-12-10 修回日期:2013-01-14 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 王利强 E-mail:wlqcom@163.com
基金资助:
中央高校基本科研业务费专项资金;江南大学青年基金;中国包装总公司科技计划项目;江南大学校级创新团队发展计划资助

Research Progress of Starch-based Edible Film

JIA Chao1，WANG Li-qiang1,2,*，LU Li-xin1,2

1. Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China； 2. Key Laboratory of Food Packaging Techniques and Safety, China National Packaging Corporation, Wuxi 214122, China

Received:2011-12-10 Revised:2013-01-14 Online:2013-03-15 Published:2013-04-16
Contact: WANG Li-qiang E-mail:wlqcom@163.com

摘要/Abstract

摘要： 淀粉基可食膜是可食膜中较有发展前景的一类。本文对淀粉膜的成膜机理，影响淀粉基可食膜性能的主要因素，包括淀粉的种类、增塑剂、交联剂、增强剂、活性物质，以及淀粉基可食膜在食品工业中的应用进行综述，并对其发展前景进行展望。

关键词: 淀粉, 可食膜, 增塑剂, 交联剂, 增强剂, 活性物质, 应用

Abstract: Starch-based edible film is more promising in edible films. In this paper, the formation mechanism of starch film, major factors of affecting the performance of starch-based edible film including starch type, plasticizer, crosslinking agent, enhancer, active substance, and the application of starch-based edible film in food industry are reviewed. Meanwhile, its future development prospects are also proposed.

Key words: starch, edible film, plasticizer, crosslinking agent, enhancer, active substance, application

中图分类号:

TS206.4

贾超1，王利强1,2,*，卢立新1,2. 淀粉基可食膜研究进展[J]. 食品科学, 2013, 34(5): 289-292.

JIA Chao1，WANG Li-qiang1,2,*，LU Li-xin1,2. Research Progress of Starch-based Edible Film[J]. FOOD SCIENCE, 2013, 34(5): 289-292.

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淀粉基可食膜研究进展

Research Progress of Starch-based Edible Film

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