食品科学 ›› 2019, Vol. 40 ›› Issue (10): 21-28.doi: 10.7506/spkx1002-6630-20180507-099

• 食品化学 • 上一篇    下一篇

玉米淀粉/蛋壳粉复合膜的制备及性能分析

姜冰雪1,李 帅2,武媛媛1,宋景新1,陈珊珊1,李欣欣1,*,孙慧敏1   

  1. 1.吉林大学食品科学与工程学院,吉林 长春 130062;2.吉林农业科技学院食品工程学院,吉林 吉林 132101
  • 出版日期:2019-05-25 发布日期:2019-05-31
  • 基金资助:
    “十二五”国家科技支撑计划项目(2015BAD16B05)

Preparation and Properties of Corn Starch/Eggshell Powder Composite Film

JIANG Bingxue1, LI Shuai2, WU Yuanyuan1, SONG Jingxin1, CHEN Shanshan1, LI Xinxin1,*, SUN Huimin1   

  1. 1. College of Food Science and Engineering, Jilin University, Changchun 130062, China; 2. College of Food Engineering, Jilin Agriculture Science and Technology University, Jilin 132101, China
  • Online:2019-05-25 Published:2019-05-31

摘要: 以玉米淀粉(corn starch,CS)和蛋壳粉(eggshell powder,ESP)为主要成膜基材制备CS/ESP复合膜。研究CS质量浓度、ESP添加量、丙三醇(glycerol,Gly)添加量3 个因素对CS/ESP膜抗拉强度(tensile strength,TS)、断裂伸长率(elongation at break,EB)、水蒸气透过系数(water vapour permeability,WVP)和氧气透过率(oxygen permeability,OP)的影响。在此基础上采用主成分分析法对膜性能进行综合评价,并通过响应面法优化试验得到CS/ESP膜制备的最佳工艺参数,具体如下:CS质量浓度4.9 g/100 mL、Gly添加量49%(m/m)、ESP添加量1.9%(m/m),对应CS/ESP膜的TS、EB、WVP和OP分别为4.97 MPa、109.12%、1.31×10-12 g/(cm·s·Pa)和1.19×10-5 cm3/(m2·d·Pa)。傅里叶变换红外光谱分析表明ESP和CS具有较好的相容性。X射线衍射和热重分析结果表明ESP的添加提高了CS/ESP膜的结晶度和热稳定性。扫描电子显微镜分析表明CS/ESP膜具有光滑的表面和断面形貌,没有明显的突起和腔。

关键词: 玉米淀粉, 蛋壳粉, 复合膜, 物理性能, 结构表征

Abstract: A composite film was prepared using corn starch (CS) and eggshell powder (ESP) as the main film-forming substrates. The effects of CS, ESP and glycerol (Gly) concentration on the tensile strength (TS), elongation at break (EB), water vapor permeability (WVP), and oxygen permeability (OP) of CS/ESP film were studied. Principal component analysis method was used to comprehensively evaluate the film properties. The optimum process parameters determined through response surface methodology were as follows: CS 4.9 g/100 mL, glycerol 49%, and ESP 1.9%. The TS, EB, WVP, and OP of the film prepared under the optimized conditions were 4.97 MPa, 109.12%, 1.31 × 10-12 g/(cm·s·Pa) and 1.19 × 10-5 cm3/(m2·d·Pa), respectively. Fourier transform infrared spectroscopic (FTIR) analysis showed that ESP and CS had good compatibility with each other. X-ray diffraction (XRD) and thermogravimetric analysis (TGA) results showed that the addition of ESP improved the crystallinity and thermal stability of CS/ESP film. Scanning electron microscopy (SEM) analysis revealed that the CS/ESP film had a smooth surface and cross-sectional morphology without obvious protrusions and cavities.

Key words: corn starch, eggshell powder, composite film, physical properties, structural characterization

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