超声波处理玉米磷酸酯淀粉膜液对膜性能的影响

Ultrasonic Treatment of Edible Films Forming Solution Based on Corn Anionic Starch

对玉米磷酸酯淀粉基可食膜液进行超声波处理,并对所成膜的抗拉强度、断裂伸长率、透氧率及膜表面微观结构进行了分析。结果表明:超声波处理使膜的抗拉强度、断裂伸长率及阻氧性能提高,膜面均一性也有了一定的改善。在试验范围内,当超声波功率为80W时,对膜液处理50min,膜的性能较佳:抗拉强度为25.53MPa,断裂伸长率为29.07%,透氧率为5.8×10-6cm3/(m2.d.Pa)。

The film forming solution based on corn anionic starch was treated with ultrasonic and the tensile strength, elongation and oxygen permeability were analyzed. Ultrasonic treatment could destroy the structure of the starch grain, shorten the molecule chain, and increase the amylase content. It could also expose out more polar groups, break hydrogen bonds and hydrophobic combining poles inside liquid, and make macromolecule to recombine into non-polar bonds. Under the appropriate treatment power and time, the film could get better mechanical and barrier properties, that is, at 80 W and 50 min, tensile strength of the film is 25.53 MPa, elongation is 29.07%, and oxygen permeability is 5.8× 10^-6 cm^3/（m^2 · d · Pa）, the surface homogeneity has been improved.