玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能

doi:10.7506/spkx1002-6630-201624004

食品科学 ›› 2016, Vol. 37 ›› Issue (24): 21-28.doi: 10.7506/spkx1002-6630-201624004

玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能

孙海涛，邵信儒，姜瑞平，王爽，张东杰，马中苏

1.吉林大学食品科学与工程学院，吉林长春 130062；2.通化师范学院长白山食用植物资源开发工程中心，吉林通化 134000；3.黑龙江八一农垦大学食品学院，黑龙江大庆 163319

出版日期:2016-12-25 发布日期:2016-12-21
基金资助:
十二五”国家科技支撑计划项目（2015BAD16B05）；吉林省教育厅“十三五”科学技术研究规划项目

Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film

SUN Haitao, SHAO Xinru, JIANG Ruiping, WANG Shuang, ZHANG Dongjie, MA Zhongsu

1. College of Food Science and Engineering, Jilin University, Changchun 130062, China; 2. Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, Tonghua 134000, China; 3. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China

Online:2016-12-25 Published:2016-12-21

摘要/Abstract

摘要： 以玉米磷酸酯淀粉（corn distarch phosphate，CDP）和玉米秸秆纤维素（corn straw cellulose，CSC）为主要基材制备可食膜。研究CDP与CSC质量比、羧甲基纤维素（carboxymethyl cellulose，CMC）质量浓度、丙三醇（glycerol，Gly）质量浓度对可食膜物理性能抗拉强度（tensile strength，TS）、断裂伸长率（elongation at break，EAB）、水蒸气透过系数（water vapour permeability，WVP）和透光率的影响。在此基础上以可食膜的物理性能综合分为响应值，采用响应面法优化制备工艺参数。结果表明：最佳工艺条件为CDP-CSC质量比8.5∶1.5、CMC质量浓度0.8 g/100 mL、Gly质量浓度1.0 g/100 mL，此条件下可食膜物理性能综合分最高为0.683，对应可食膜的TS为19.75 MPa、EAB为46.89%、WVP为1.167×10－12 g/（cm•s•Pa）、透光率为41.86%，比未添加CSC的CDP膜物理性能综合分提高27.14%。通过扫描电子显微镜、X射线衍射和傅里叶变换红外光谱分析对可食膜进行结构观察和表征，表明CDP/CSC可食膜表面较平整，结构致密，各基质相容性好。

关键词: 可食膜, 玉米磷酸酯淀粉, 玉米秸秆纤维素, 物理性能, 结构表征

Abstract: Edible composite films were prepared using corn starch phosphate (CDP) and corn straw cellulose (CSC) as the main ingredients. The effects of CDP to CSC ratio, carboxymethyl cellulose (CMC) concentration, and glycerol (Gly) concentration on the physical properties such as tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP) and transmittance (T) of the edible films were studied. Further, using the comprehensive score for the physical properties as response value, the optimum process conditions were obtained by response surface analysis as follows: CDP and CSC ratio, 8.5:1.5; CMC concentration, 0.8 g/100 mL; and Gly concentration, 1.0 g/100 mL. Under these conditions, the physical properties of edible films were the best overall with a score as high as 0.683, which was increased by 27.14% compared with that of the edible films with no added CSC, and the TS, EAB, WVP and T were 19.75 MPa, 46.89%, 1.167×10-12 g/(cm·s·Pa) and 41.86%, respectively. As observed and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR), the surface of the CDP/CSC edible films was smooth, showing a dense structure and good compatibility of the ingredients.

Key words: edible films, corn distarch phosphate (CDP), corn straw cellulose (CSC), physical properties, structure characterization

中图分类号:

TS206.1

孙海涛，邵信儒，姜瑞平，王爽，张东杰，马中苏. 玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能[J]. 食品科学, 2016, 37(24): 21-28.

SUN Haitao, SHAO Xinru, JIANG Ruiping, WANG Shuang, ZHANG Dongjie, MA Zhongsu. Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film[J]. FOOD SCIENCE, 2016, 37(24): 21-28.

[1]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[2]	吴佳南，孙娜，林松毅，吴汶飞. 鳕鱼皮明胶肽硒复合物的制备及结构表征[J]. 食品科学, 2021, 42(4): 87-93.
[3]	汪敏，陈洁莹，徐磊，蒋希芝，冯敏. 竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析[J]. 食品科学, 2021, 42(3): 266-272.
[4]	孙翠霞，宋镜如，方亚鹏. 玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展[J]. 食品科学, 2020, 41(9): 323-331.
[5]	高敏，汪建明，甄灵慧，于景华，张伟伟. 牛骨多肽螯合物的制备及结构表征[J]. 食品科学, 2020, 41(8): 256-261.
[6]	毕艳兰，张飞鸿，徐广维，刘伟，杨国龙. 乙醇钾催化红花籽油乙酯制备共轭亚油酸乙酯及其产品结构表征[J]. 食品科学, 2020, 41(8): 262-269.
[7]	韦倩倩，樊金玲，朱文学，白喜婷，任国艳. 植物糖原-槲皮素复合物的制备及特征[J]. 食品科学, 2020, 41(7): 14-22.
[8]	汤陈鹏，吕峰，王蓉琳. 孔石莼多糖锌结构表征与体外降血糖活性[J]. 食品科学, 2020, 41(7): 52-58.
[9]	汪慧，吴旻，赵瑜婕，顾小炼，张鑫利，常超，伍金娥. 载锌与ε-聚赖氨酸抗菌膜的制备及其抗菌、物理性能研究[J]. 食品科学, 2020, 41(5): 223-229.
[10]	富天昕，张舒，盛亚男，冯玉超，王长远. 绿豆多肽锌螯合物的制备及其结构与体外消化的分析[J]. 食品科学, 2020, 41(4): 59-66.
[11]	徐雅琴，刘柠月，李大龙，任耀宇，董晓彤，杨昱，王丽波. 蓝靛果多糖功能特性、结构及抗糖基化活性[J]. 食品科学, 2020, 41(2): 8-14.
[12]	樊雨梅，帖航，解晓，史传超，周广运，苏宁，廖峰. 驴乳粉蛋白的特性、结构与组成分析[J]. 食品科学, 2020, 41(12): 221-27.
[13]	蒋光阳，侯晓艳，任文，吴贺君，黎杉珊，申光辉，陈安均，王章英，张志清. 淀粉-羧甲基纤维素钠-花青素指示膜的制备及在鱼肉鲜度指示中的应用[J]. 食品科学, 2020, 41(12): 250-258.
[14]	别蒙，谢笔钧，孙智达. 不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性[J]. 食品科学, 2020, 41(12): 67-76.
[15]	李璐，黄亮，苏玉，付晓康. 超微化雷竹笋膳食纤维的结构表征及其功能特性[J]. 食品科学, 2019, 40(7): 74-81.

玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能

Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价