魔芋胶和卡拉胶在马铃薯淀粉基可食性包装纸中的应用研究

The Application of Konjac Glucomannan and Carrageenin in Developing Edible Wrapping Paper Made from Potato Starch

为了改善淀粉基可食性包装纸的柔韧性和透明度,选择马铃薯淀粉作基料,绿色食品添加剂魔芋胶和卡拉胶作增强剂,甘油、山梨醇和单甘酯作增塑剂,考察增强剂、增塑剂及其混合添加剂对淀粉基可食性包装纸柔韧性和透明度的影响。研究结果表明,魔芋胶和卡拉胶在马铃薯淀粉中具有较好的互溶性,添加0.20%魔芋胶、0.15%卡拉胶、3%甘油和5%山梨醇,可使淀粉基可食性包装纸的耐折度达到60次,透明度达到76.2%。

In order to improve the properties of potato starch-based edible wrapping paper, the effects of reinforcing agents(konjac glucomannan and carrageenin) or/and plasticizing agents(glycerol and sorbitol)on the flexibility and transparency of thispaper product were investigated. Results showed that konjac glucomannan and carrageenin could be combined with potato starch.And 0.20% konjac glucomannan, 0.15% carrageenin, 3% glycerol and 5% sorbitol could the increase folding limit of the of the ediblepaper to 60 times and the transparency value to 76.2%.