甘薯淀粉-魔芋葡甘露聚糖膜性能研究

Study on the properties of sweet potato starch-konjac glucomannan film

可食用性包装材料被认为是可以直接被食用的特殊包装材料,可食用性淀粉包装薄膜是其研究和应用最为广泛的一种,而其中的甘薯淀粉薄膜更是具有代表性。本文主要探索和研究不同浓度魔芋葡甘露聚糖的加入对甘薯淀粉薄膜的拉伸强度、吸湿度、透气性、透湿性和色差等指标的影响,希望能为进一步加快可食用性淀粉膜的深层技术开发、相关产品能够早日面市和大规模应用提供一定的数据参考。研究的结果表明:当魔芋葡甘露聚糖浓度(g/100g淀粉)为3%7%时,薄膜的断裂伸长率有上升,将对薄膜的脆性有一定的改善;当淀粉浓度在4%时,薄膜的抗张强度和断裂伸长率均有较好表现。另外魔芋葡甘露聚糖的添加使透湿性和透气性都有显著的降低,但对薄膜色泽的影响不明显。

Edible packaging material is a special packaging materials due to its edible property. It is the most widely used and studied. Sweet potato starch films is a very typical film. Effectof different content of konjac glucomannan on sweet potato starch film performance, such as tensile strength, water vapor permeability, oxygen permeability and color differences were researched. Results showed that tensile strain at break （ % ） increased with konjac glucomannan con- centration （g/100g starch） （3%--7%） and this improved the film flexibility. Both tensile stress （MPa） and tensile strain at break （ % ） were better at 4% starch content. In addition, konjac glucomannan decreased water vapor and oxygen permeability of sweet potato starch film, but had little effect on the membrane color.