摘要
研究了壳聚糖/木薯淀粉/明胶/甘油共混膜的机械性能、透湿性能、透气性能及共混涂膜的防腐保鲜效果。结果表明,木薯淀粉、明胶、甘油、木薯淀粉与明胶交互作用对共混膜的抗拉强度影响显著;对断裂伸长率影响显著的因素为木薯淀粉、明胶、甘油及其二次项、明胶与甘油的交互项;对共混膜透湿系数影响显著的主要因素是木薯淀粉、甘油、木薯淀粉与木薯淀粉之间的交互作用;木薯淀粉、明胶、木薯淀粉与木薯淀粉之间的交互作用对共混膜的透气系数影响也是显著的。此外,此共混涂膜具有一定的防腐作用。
Compound films of chitosan/cassava starch/gelatin with glycerol as plasticizer were prepared to assay the mechanical properties, water vapor permeability and gas barrier properties of these films. The results showed that the effects of cassava starch, gelatin, and glycerol and their interaction on the strength properties of blend films were obvious favorable filming experiments in mango fruits indicated this compoand coating has good preserving properties. The edible films and coating from chitosan/cassava starch/gelatin could be prosperous potential application to the conservation of fresh or minimally processed fruits and vegetables.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期59-64,共6页
Food Science
基金
江苏省科技发展计划项目(BG2003315)
关键词
壳聚糖
木薯淀粉
明胶
甘油
共混
芒果
chitosan
cassava starch
gelatin
glycerol
blend film
mango fruit
