超声波-微波协同作用对玉米磷酸酯淀粉/秸秆纤维素可食膜机械性能的影响

doi:10.7506/spkx1002-6630-201622006

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 34-40.doi: 10.7506/spkx1002-6630-201622006

超声波-微波协同作用对玉米磷酸酯淀粉/秸秆纤维素可食膜机械性能的影响

孙海涛¹,²，邵信儒²，姜瑞平²，张东杰³，马中苏¹,*

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

收稿日期:2016-04-22 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 张弘（1963—），男，研究员，博士，主要从事林业生物资源化学与利用研究。E-mail：kmzhhong@163.com
作者简介:李坤（1987—），男，助理研究员，硕士，主要从事天然资源化学与利用研究。E-mail：likunkm@163.com
基金资助:
国家高技术研究发展计划（863计划）项目（2014AA021801）；中央级公益性科研院所基本科研业务费专项（riricaf2014005M）

Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films

Sun Haitao¹,², Shao Xinru², JIANG Ruiping², Zhang dongjie³, MA Zhongsu¹,*

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

Received:2016-04-22 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 利用超声波-微波协同技术制备玉米磷酸酯淀粉/秸秆纤维素（corn distarch phosphate/corn straw cellulose，CDP/CSC）可食膜，探讨超声波-微波处理条件对膜机械性能的影响。以抗拉强度（tensile strength，TS）和断裂伸长率（elongation at break，EAB）为指标，通过响应面分析优化得到最佳工艺条件为：超声波功率600 W、微波功率170 W、超声波-微波时间9 min。在此条件下可食膜的TS和EAB分别达到31.42 MPa和74.33%，与未经超声波-微波处理的膜相比分别提高62.29%和56.88%。通过扫描电子显微镜、傅里叶变换红外光谱分析和X射线衍射对可食膜进行结构观察和表征，经超声波-微波协同处理的CDP/CSC可食膜表面平整，结构致密，分子间作用力加强。超声波-微波联合作用可有效提高CDP/CSC可食膜的机械性能。

关键词: 可食膜, 超声波-微波, 机械性能, 玉米磷酸酯淀粉, 玉米秸秆纤维素, 结构表征

Abstract: Corn distarch phosphate/corn straw cellulose edible films were prepared using ultrasonic-microwave treatment. The effects of the combined treatment on mechanical properties of the films were studied. Based on tensile strength and elongation at break, the optimum conditions were obtained by response surface analysis as follows: ultrasonic power, 600 W; microwave power, 170 W; and radiation time, 9 min. Under these conditions, the tensile strength and elongation at break of edible films reached 31.42 MPa and 74.33%, respectively, which were increased by 62.29% and 56.88%, respectively, as compared with those of films without the use of ultrasonic-microwaves treatment. As observed and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD), the edible films prepared by the combined treatment displayed smooth surface and dense structure, suggesting strong intermolecular forces. To conclude, the mechanical properties of corn distarch phosphate/corn straw cellulose edible films could be improved by ultrasonic-microwave treatment.

Key words: edible films, ultrasonic-microwave treatment, mechanical properties, corn distarch phosphate (CDP), corn straw cellulose (CSC), structure characterization

中图分类号:

TS206.1

孙海涛,邵信儒,姜瑞平,张东杰,马中苏,*. 超声波-微波协同作用对玉米磷酸酯淀粉/秸秆纤维素可食膜机械性能的影响[J]. 食品科学, 2016, 37(22): 34-40.

Sun Haitao, Shao Xinru, JIANG Ruiping, Zhang dongjie, MA Zhongsu,*. Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films[J]. FOOD SCIENCE, 2016, 37(22): 34-40.

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超声波-微波协同作用对玉米磷酸酯淀粉/秸秆纤维素可食膜机械性能的影响

Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films

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