摘要
为了改善果胶膜的性能,拓宽果胶的应用领域,采用果胶与黄原胶共混,制备果胶-黄原胶共混膜。探讨了果胶与黄原胶质量比、甘油添加量、氯化钙浓度因素对共混膜吸水率、溶出率、拉伸强度、水蒸气透过率、吸湿率、保湿率、断裂伸长率等性能的影响,以确定共混膜的最佳制备工艺。并利用红外光谱、X-射线衍射、扫描电镜表征共混膜的结构。结果表明:果胶和黄原胶之间发生了较强的相互作用,黄原胶的加入增强了膜的结晶度。果胶和黄原胶质量比例为9∶1、甘油添加量为0.5 m L、氯化钙添加量为2%是制膜的最优工艺条件,此时膜的吸水率为231.03%,保湿率为84.41%,拉伸强度为59.850 MPa,水蒸气透过率为7.428×10(-3) g·m^(-1)·K·Pa^(-1)·d^(-1)。
The performance of pectin films could be improved by combining with using xanthan gum,which also broaden the application field of pectin. The different mass ratio of pectin to xanthan gum,glycerol concentration,calcium chloride concentration as factors,the effect water absorption,dissolution rate,tensile strength,the water vapor permeability,hygroscopicity,moisturizing efficiency,and elongation at break of pectin/xanthan gum blend membranes were investigated. Membrane structure was characterized by using infrared spectroscopy,X-ray diffraction,scanning electron microscopy. The results showed that a strong interaction between pectin and xanthan gum occurred,and crystallinity of the blend membrane enhanced with the addition of xanthan gum. The blend membrane could possess better properties when the mass ratio of pectin to xanthan gum was 9 ∶1,0.5 mL glycerol and 2% calcium chloride. The water absorption was 231.03%,moisturizing efficiency was 84.41%,tensile strength was 59.850 MPa,the water vapor permeability was 7.428×10^-3g·m^-1·K·Pa^-1·d^-1.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第6期298-301,313,共5页
Science and Technology of Food Industry
基金
四川省教育厅成果转化培育项目(12ZZ012
14CZ0025)
关键词
果胶
黄原胶
共混
力学性能
pectin
xanthan gum
blend films
mechanical properties
