摘要
研究以马铃薯淀粉为原料,甘油为增塑剂,海藻酸钠为增强剂,乳酸链球菌素为天然抑菌剂研制可食性的抑菌食品包装膜。以膜的拉伸强度、断裂伸长率、透明度和水溶性为指标,优化工艺条件为:超声波处理15 min,马铃薯淀粉添加量为9%,甘油添加量6%,海藻酸钠添加量0.6%,乳酸链球菌素添加量0.05%。
In this assay, potato starch was taken as material, glycerol as the plasticier, sodium alga acid as strengthening agent, streptococcus element for natural antibacterial agent, we made the edible antimicrobial food packaging film. Through measuring the tensile strength, elongation at break of membrane, transparency and water-solubility, we optimized the condition as follows： potato starch content for 9%, glycerin content for 6%, sodium alga acid was 0.6%, and streptococcus content of 0.05% with ultrasonic treatment for 15 min.
出处
《食品科技》
CAS
北大核心
2017年第3期195-198,共4页
Food Science and Technology
基金
吉林省科技发展计划项目(20130303045NY)
关键词
马铃薯淀粉
可食膜
抑菌
potato starch
edible films
antibacterial
