摘要
研究不同膜液配比、不同增塑剂及用量、不同油脂及用量对马铃薯淀粉/海藻酸钠复合交联可食膜阻湿性能的影响。马铃薯淀粉含量高的膜样比海藻酸钠含量高的膜样具有更低的水蒸气透过系数,但水溶性增加;增塑剂(甘油、山梨醇、甘油山梨醇混合物)用量提高,复合交联可食膜的水蒸气透过系数和水溶性均增加,以质量比为1∶1的甘油与山梨醇混合物为增塑剂的膜样具有较低的水蒸气透过系数和水溶性;油脂可以提高复合交联可食膜的疏水性,降低复合交联可食膜的水溶性,添加橄榄油的复合交联可食膜比添加硬脂酸具有更低的水蒸气透过系数。
Effects of different formulations, plasticizers and lipids on the water resistant properties of potato starch/sodium alginate composite cross-linked edible films were analyzed.The results showed that, compared with the films with high sodium alginate component, films with high potato starch had lower water vapor permeability coefficient （Pv）and higher water solubility.With the increase of plasticizers（ glycerol, sorbitol and glycerol sorbitol mixture ）, both Pv and water solubility of the films were increased.The films with ratio of 1 ： 1 mixed glycerol and sorbitol as the plasticizer had the lower Pv and water solubility.Add lipids to the films would reduce Pv and the films with olive oils had lower PV than these with stearic acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第5期285-288,328,共5页
Science and Technology of Food Industry
基金
中央高校基本科研业务费专项资金(JUSRP21115)
2014江苏省研究生实践创新项目(1075210232141410)
2015江苏省研究生实践创新项目(1075210232158110)
关键词
复合可食膜
交联
阻湿性能
水蒸气透过系数
水溶性
emnposite edible films
crosslinked
water resistant properties
Pv
water solubility
