摘要
以羧甲基淀粉(CMS)为主要成膜基材,添加羧甲基纤维素钠(CMC)、山梨糖醇(Sorbitol, Sor)和玉米秸秆纤维素(CSC)制备复合可食膜。研究各成膜材料质量浓度对膜的抗拉强度和断裂伸长率的影响,通过响应面试验优化羧甲基淀粉基复合可食膜的最佳制备工艺。结果表明:当CMS质量浓度为3.95 g/100 mL, CMC质量浓度为0.92 g/100 mL, Sor质量浓度为1.64 g/100 mL, CSC质量浓度为0.79 g/100 mL时,膜的抗拉强度和断裂伸长率分别达到19.43 MPa和26.87%。扫描电子显微镜和傅里叶红外光谱分析表明各成膜材料各组分之间的相容性较好,分子间的氢键作用加强。
The composite edible films were prepared using carboxymethyl starch sodium(CMS) as the main film-forming material, adding sodium carboxymethyl cellulose(CMC), sorbitol and corn straw cellulose(CSC). The effect of the concentration of various film-forming materials on the tensile strength and elongation at break of the films were studied, and the optimal preparation process of composite edible films was optimized by response surface test. The results showed when CMS concentration was 3.95 g/100 mL, CMC concentration was 0.92 g/100 mL, sorbitol concentration was 1.64 g/100 mL, and CSC concentration was 0.79 g/100 mL, the tensile strength and elongation at break were 19.43 MPa and 26.87%, respectively. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis showed that the compatibility between the components of each film-forming material was good, and the hydrogen bonding between intermolecules was strengthened.
作者
孙海涛
张美凤
王洪燕
董家彤
邵信儒
王佳粮
SUN Haitao;ZHANG Meifeng;WANG Hongyan;DONG Jiatong;SHAO Xinru;WANG Jialiang(College of Food Science and Engineering, Tonghua Normal University Tonghua 134000;Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University Tonghua 134000)
出处
《食品工业》
CAS
北大核心
2019年第7期1-5,共5页
The Food Industry
基金
吉林省教育厅“十三五”科学技术研究规划项目(JJKH20170435KJ)
关键词
可食膜
羧甲基淀粉(CMS)
抗拉强度
断裂伸长率
表征
edible films
carboxymethyl starch sodium(CMS)
tensile strength
elongation at break
characterization
