食品科学 ›› 2011, Vol. 32 ›› Issue (23): 35-39.doi: 10.7506/spkx1002-6630-201123005

• 基础研究 • 上一篇    下一篇

交联、酯化改性方式对玉米淀粉膜特性的影响

王 程1,胡 飞1,邱礼平2,*   

  1. 1.华南理工大学轻工与食品学院 2.广东食品药品职业学院食品科学系
  • 出版日期:2011-12-15 发布日期:2011-12-21
  • 基金资助:
    广东省科技厅农业攻关项目(2009B020312009)

Influences of Cross-linking and Esterification on Properties of Corn Starch-based Films

WANG Cheng1,HU Fei1,QIU Li-ping2,*   

  1. (1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; 2. Department of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China)
  • Online:2011-12-15 Published:2011-12-21

摘要: 以环氧氯丙烷为交联剂,琥珀酸酐为酯化剂,研究不同程度的交联、酯化、交联酯化、酯化交联改性方式对玉米淀粉膜机械性能及透光率的影响。结果表明:随着交联程度的提高,淀粉膜的抗拉强度逐渐增高,断裂延伸率和透光率逐渐下降。随着酯化程度的提高,淀粉膜的断裂延伸率和透光率逐渐增高,同时抗拉强度降低。复合改性中,改性顺序及改性剂的添加量对淀粉膜性能有明显的影响,合理利用复合改性方式能有效改善膜的应用特性。

关键词: 交联, 酯化, 淀粉膜, 特性

Abstract: This paper is concerned with the influences of cross-linking (with epichlorohydrin) alone, esterification (with succinic anhydride) alone, and different sequences of their combinations on mechanical and optical properties of corn starch-based films. The results showed that with increasing cross-linking degree, the tensile strength (TS) of the films gradually increased, whereas the elongation at break (E) and transmittance gradually declined. Likewise, increasing esterificaiton degree led to a stepwise increase in the E value and transmittance of corn starch-based films and a decline in the TS value. In addition, different sequence combinations of cross-linking and esterification and amounts of modification agents had obvious influence on mechanical and optical properties of corn starch-based films. This study demonstrates that reasonable modifications can effectively improve properties of corn starch-based films for applications.

Key words: cross-linking, esterification, starch-based films, properties

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