食品科学

• 工艺技术 • 上一篇    下一篇

添加丁香精油对玉米醇溶蛋白膜性能及结构的影响

张慧芸,郭新宇,吴静娟   

  1. 河南科技大学食品与生物工程学院,河南 洛阳 471023
  • 出版日期:2016-06-25 发布日期:2016-06-29
  • 基金资助:

    国家自然基金-河南人才培养联合基金项目(C2003)

Effect of Clove Essential Oil on the Properties and Structure of Zein Edible Films

ZHANG Huiyun, GUO Xinyu, WU Jingjuan   

  1. College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
  • Online:2016-06-25 Published:2016-06-29

摘要:

以玉米醇溶蛋白为原料制备可食性膜,将丁香精油添加到玉米醇溶蛋白膜中,研究其对玉米醇溶蛋白膜物理性能及微观结构的影响。结果表明,丁香精油体积分数在0.5%~2.0%范围内时,随着体积分数的增加,玉米醇溶蛋白膜的厚度、断裂伸长率和水蒸气透过系数逐渐增加。丁香精油体积分数为0.5%~1.0%时,玉米醇溶蛋白膜的拉伸强度显著增加(P<0.05)。添加丁香精油改善了膜的机械性能,增加了阻光性和透湿性。通过红外光谱和扫描电镜分析表明,添加丁香精油并未显著改变玉米醇溶蛋白的结构,且添加丁香精油的成膜液在干燥过程中会产生微孔,使得玉米醇溶蛋白膜的表面粗糙不均匀。

关键词: 玉米醇溶蛋白, 丁香精油, 物理性能, 机械性能, 微观结构

Abstract:

The aim of this work was to study the effects of incorporating clove essential oil (CEO) on the physical,
mechanical, barrier properties and microstructure of zein films. The incorporation of CEO in the range of 0.5%–2.0% (V/V)
increased the thickness, elongation at break, opacity and water vapor permeability of zein edible films in a concentrationdependent
fashion. The addition of CEO at a level between 0.5% and 1.0% (V/V) significantly increased the tensile strength
value (P < 0.05). The incorporation of CEO improved mechanical properties and increased light-barrier property and
moisture permeability. The structure of the films was characterized via Fourier transform infrared spectroscopy (FTIR) and
scanning electron microscopy (SEM). The results showed that the addition of CEO did not modify the chemical structure of
films significantly. But the surface morphology of composite films was rough and uneven with more micropores.

Key words: zein, clove essential oil, physical characteristics, mechanical properties, microstructure

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