摘要
本文就近些年来淀粉基食品包装膜的研究发展进行了综述。范围涵盖了淀粉的选择,塑化剂及其他添加剂的种类,不同的淀粉改性方法对膜性能的影响。其中直链含量高的淀粉所制备的膜具有较高的强度和较好的阻隔性能;甘油是应用最为广泛的塑化剂;不同的添加剂可以针对膜的不同性能加以改善;针对淀粉本身的缺陷进行改性可以提高其膜性能。
The research and development of starch-based food packaging films in recent years are reviewed. The effect of different starches, plasticizers, additives and modification methods on properties of starch-based food packing films is discussed. Film made from the starch with high amylose content has higher strength and better barrier properties. Glycerin is the most widely used plasticizer. Different additives can lead to different performances of the films. Modification can overcome nature shortcomings of starch for improving its film properties.
出处
《信息记录材料》
2008年第6期36-43,共8页
Information Recording Materials
关键词
淀粉
添加剂
改性
包装膜
性能
starch
additives
modification
packing films
properties
