摘要
以明胶和壳聚糖为成膜材料,以水蒸气透过率、抗拉强度和断裂伸长率为考察指标,研究可食膜制备的最佳工艺条件,同时采用红外光谱、X-射线衍射、扫描电镜和热稳定性分析对可食膜进行了性能表征研究。结果表明,最佳成膜工艺条件为:明胶与壳聚糖共混比例4∶6,明胶浓度1.5%,甘油浓度0.3%,吐温-80浓度0.1%,该工艺条件下制得的可食性共混膜较单一成分的膜具有较低的水蒸气透过率,且抗拉强度和断裂伸长率较高。对复合膜的性能表征研究结果表明,明胶与壳聚糖之间相容性较好,相互作用强烈。
The preparation conditions for edible film using gelatin and chitosan as membrane material were optimized, with water vapor permeability, tensile strength and elongation at break as the evaluation indexes. The structures of edible film were determined and characterized by means of infrared spectrum, X-ray diffraction, scanning electron microscope(SEM) and stability analysis. The results showed that, the optimum conditions were the blending ratio of gelatin to chitosan 4 ∶6, gelatin concentration 1.5%, glycerol concentration 0.3%, Twain-80 concentration0.1%.Compared with a single component membrane, the prepared edible film had lower water vapor permeability,higher tensile strength and elongation at break. The results of performance characterization of complex film showed that, there were strong interaction and good compatibility between gelatin and chitosan.
出处
《保鲜与加工》
CAS
北大核心
2016年第5期10-16,共7页
Storage and Process
基金
山东省农业重大应用技术创新课题-水产品(甲壳类)高效保鲜技术模式建立与示范
山东省现代农业产业技术体系虾蟹类创新团队(SDAIT-13-07)
关键词
明胶
壳聚糖
可食膜
制备
性能
gelatin
chitosan
edible film
preparation
performance
