摘要
以壳聚糖(CTS)、醋酸酯淀粉(SA)、羧甲基淀粉(CMS)为基材,制备用于果蔬保鲜的可食共混膜。探讨不同共混比、增强剂丙酸钙含量对共混膜性能和保鲜效果的影响。结果表明:85℃条件下,当质量配比m_(CTS):m_(SA):m_(CMS)=2:2:1时,共混膜的拉伸强度最大,为42.30 MPa;当m_(CTS):m_(SA):m_(CMS)=1:1:3时,共混膜的拉伸强度最小,为26.70 MPa,但是其断裂伸长率最大,为28.50%;当m_(CTS):m_(SA):m_(CMS)=3:1:1时,共混膜的水蒸气透过量较好。通过添加丙酸钙,共混膜的断裂伸长率及水蒸气透过量等性能得到改善,并且对四季豆具有较好的保鲜效果。
Chitosan,starch acetate,and carboxymethyl starch were used as raw materials to prepare edible blended films with excellent properties for preserving fresh fruits and vegetables.The effects of blending ratio and calcium propionate on the properties and preservation of blended films were researched.The results showed： Under the condition of 85 ℃,with m_（CTS）：m_（SA）：m_（CMS）=2：2：1,the blended membrane performed the best in tensile strength and reached 42.30 MPa.With m_（CTS）：m_（SA）：m_（CMS）=1：1：3,the tensile strength of the blend membrane was the minimum as 26.70 MPa,and the breaking elongation of the blended membrane was the maximum as 28.50%; With m_（CTS）：m_（SA）：m_（CMS）=3：1：1,blend membrane demonstrated the higher water vapor transmittance.Elongation at break and water vapor permeability of the blended membrane could be improved by adding calcium propionate,and the coating film had excellent preservation effect on beans.
出处
《包装学报》
2017年第6期68-75,共8页
Packaging Journal
基金
湖南省教育厅高校科研开放基金资助项目(15K034)
国家级大学生创新创业训练计划基金资助项目(201611535003)
关键词
壳聚糖
醋酸酯淀粉
羧甲基淀粉
可食共混膜
chitosan
starch acetate
carboxymethyl starch
edible
blend membrane
