琼脂-麦芽糊精共混物的成膜特性研究

Properties of Edible Film Base on Agar and Maltodextrin Blends

将琼脂与不同水解程度的麦芽糊精按一定比例分别混合,考察共混液的黏度以及所成膜的透明度、机械性能和透湿性。结果表明:琼脂-麦芽糊精共混液的黏度主要取决于琼脂的质量分数,琼脂质量分数小于3%,有利于流延成膜。低DE值的麦芽糊精与琼脂共混膜的机械性能、阻湿性优于高DE值的麦芽糊精与琼脂形成的共混膜,但高DE值的麦芽糊精-琼脂共混膜的透明度较高,并且膜面较为光滑平整。

Edible films base on binary combination of agar and maltodextrin with different DE value were studied with regard to their transparency, mechnical properties and water vapor permeablity. Viscosity of the film forming disperions was also determined. This investigation showed that viscosity of these dispersions were mainly depended on the concentration of agar. Film dispersions with agar concentraiton less than 3% w/w was in favor of film forming procedure. The results suggest that the resulting films consisting of agar and low DE value maltodextrin were provided stronger structure and better moisture resistency compared to the films consisting of agar and high DE value one. Conversely, the film made from agar and high DE value maltodextrin showed good transparency and flexibility with smooth surface.