抗菌木薯淀粉可食膜的研究

Study on Antimicrobial Edible Cassava Starch Film

以抗菌性、抗张强度、断裂拉伸应变和透湿性为指标,研究了大蒜油添加对木薯淀粉膜性能的影响。结果表明:大蒜油的融入对木薯淀粉膜的抗菌性能有大的提高。含1.5%大蒜油的木薯淀粉膜对大肠杆菌和金黄色葡萄球菌的抑菌面积分别为171.96mm2和84.07mm2。大蒜油的添加使木薯淀粉膜的抗张强度降低而断裂伸长率增加。含1.5%大蒜油的木薯淀粉膜与对照膜相比,抗张强度下降了56.62%,断裂伸长率升高了84.12%。

Effect of garlic oil on performances of cassava starch film was studied based on antimicrobial activity, tensile strength, tensile strain at break and water vapor permeability. Results showed that the addition of garlic oil increased greatly in antimicrobial activity. The inhibitory zone of cassava starch film incorporated with 1.5% garlic oil for Escherichia coli and Staphylococcus aureus was 171.96 mm^2 and 84.07 mm^2, separately. The addition of garlic oil decreased tensile strength, but increased tensile strain at break. Compared with control, cassava starch film with 1.5% garlic oil had decreased 56.62% in tensile strength and increased 84. 12% in tensile strain at break.