摘要
本试验以溶解度、透光率、水蒸气透过性等为主要评价指标,研究了微波时间、葛根淀粉添加量对葛根淀粉成膜特性的影响,分析得出最佳的葛根淀粉复合膜的制备条件。结果表明,当微波时间为2min,葛根淀粉添加量为3.5%时,制备的葛根淀粉复合膜测得的性质均较优。此外,葛根淀粉复合膜中添加姜油对大肠杆菌具有抑菌的效果,并且抑菌的效果会随姜油浓度的升高而增强。姜油浓度在1%时,制备的姜油-改性葛根淀粉复合膜透光性较好,抑菌效果较强。
In this paper, the microwave time and starch concentration as the characteristics of kudzu starch film were studied by measuring solubility, light trannsmittance and water vapor permeability. The result showed that the microwave time was 2 min and the concentration of kudzu starch was 3.5%, the properties of kudzu starch film were better. In addition, the inhibitory effect of kudzu starch film with ginger oil on E. coli. The bacteriostasis activity increased with the increase of volume fraction. When ginger oil was 1%, the prepared ginger oil modified kudzu starch film had better light transmittance and bacteriostatic effect.
作者
谢玮
东莎莎
司婷婷
XIE Wei;DONG Sha-sha;SI Ting-ting(Yantai Nanshan University, Yantai 264000, China;Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan 250014, China)
出处
《中国果菜》
2019年第7期12-16,共5页
China Fruit & Vegetable
基金
2017年山东省教育科学“十三五”规划项目(BYGI2017009)
2019年山东省职业技术教育学会科研课题(ZJXH2019241)
关键词
葛根淀粉
姜油
微波改性
抑菌性
Kudzu starch
ginger oil
microwave modification
antibacterial activity
