甘油对明胶-普鲁兰多糖可食性材料性能的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 102-104.

甘油对明胶-普鲁兰多糖可食性材料性能的影响

张超

北京市农林科学院蔬菜研究中心

收稿日期:2011-11-30 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 张超 E-mail:zhangchao@nercv.org
基金资助:
北京市优秀人才;百千万人才专项经费

Effect of glycerol addition on properties of gelatin-pullulan-based edible films

Received:2011-11-30 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 为了提高明胶-普鲁兰多糖可食性膜的性能，研究甘油添加量对其机械强度、颜色、氧气透过率、水蒸气透过率、油脂透过率和溶水性的影响。结果显示添加甘油，明胶-普鲁兰多糖复合膜的断裂延伸率显著提高，提高达到31倍；氧气透过率降低，最低达到0.15mL/m2?day；溶水时间降低，最低达到15s；并且其颜色也有所改善。另一方面，甘油的添加使明胶-普鲁兰多糖复合膜的抗拉强度降低，水蒸气透过率上升。

Abstract: The effect of glycerol addition on mechanical properties, color, water-vapor transmission ratio, oxygen transmission ratio, lipid transmission ratio and water solubility of gelatin-pullulan based edible film was evaluated. The results indicated that the elongation at break of gelatin-pullulan composite film was 31 times of that without glycerol, while the oxygen transmission ratio, water solubility and color were ameliorated. On the other hand, the tensile strength of the composite film was decreased and its water-vapor transmission ratio increased.

中图分类号:

TS201

张超. 甘油对明胶-普鲁兰多糖可食性材料性能的影响[J]. 食品科学, 2013, 34(3): 102-104.

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