木薯氧化淀粉-壳聚糖复合膜的成膜特性研究

Study on film forming characteristics of oxidized cassava starch-chitosan blend film

利用木薯氧化淀粉为成膜主要材料,添加增塑剂甘油和增强剂壳聚糖,制备了一种新型可食性淀粉膜。通过研究膜组分和成膜工艺参数对抗拉强度、断裂伸长率、水溶性和透明度等膜性能的影响,确定了制膜最佳工艺条件。正交实验结果表明,氧化淀粉的用量对膜的力学性能起主要影响作用,当m(木薯氧化淀粉)∶m(壳聚糖)∶V(甘油)=6∶2∶3时,在60℃下烘干4h,可制得较为理想的淀粉膜,抗拉强度为4.86MPa,断裂伸长率为130.88%,水溶性和透明度分别为50.31%和87%。

The preparation technology of a novel edible film was studied,which used the oxidized cassava starch as the main material, adding the glycerin as plasticizer and chitosan as increaser. The influences of the film composition and film forming conditions on the property of the film such as tensile stress, tensile strain, water- solubility and transparency were studied.Through the orthogonal design,the optimum technology conditions were obtained as follows.the using level of the oxidized starch was the main factor affecting the mechanical property of the film.When the proportion of cassava oxidized starch, chitosan and glycerin was 6：2：3, drying 4 hours at 60℃, the property of the film was better.The tensile stress was 4.86MPa,tensile strain was 130.88% ,water-solubility was 50.31%, and transparency was 87%.