为了改善果胶膜的性能,拓宽果胶的应用领域,采用果胶与黄原胶共混,制备果胶-黄原胶共混膜。探讨了果胶与黄原胶质量比、甘油添加量、氯化钙浓度因素对共混膜吸水率、溶出率、拉伸强度、水蒸气透过率、吸湿率、保湿率、断裂伸长率等性能...为了改善果胶膜的性能,拓宽果胶的应用领域,采用果胶与黄原胶共混,制备果胶-黄原胶共混膜。探讨了果胶与黄原胶质量比、甘油添加量、氯化钙浓度因素对共混膜吸水率、溶出率、拉伸强度、水蒸气透过率、吸湿率、保湿率、断裂伸长率等性能的影响,以确定共混膜的最佳制备工艺。并利用红外光谱、X-射线衍射、扫描电镜表征共混膜的结构。结果表明:果胶和黄原胶之间发生了较强的相互作用,黄原胶的加入增强了膜的结晶度。果胶和黄原胶质量比例为9∶1、甘油添加量为0.5 m L、氯化钙添加量为2%是制膜的最优工艺条件,此时膜的吸水率为231.03%,保湿率为84.41%,拉伸强度为59.850 MPa,水蒸气透过率为7.428×10(-3) g·m^(-1)·K·Pa^(-1)·d^(-1)。展开更多
In the field of robotics to enhance the interaction with humans in real-time and in the bioengineering field to develop prosthetic devices, the need for artificial skin is in high demand. In this work, the hydrogen-bo...In the field of robotics to enhance the interaction with humans in real-time and in the bioengineering field to develop prosthetic devices, the need for artificial skin is in high demand. In this work, the hydrogen-bonded complex network structure of the Pectin/PEG composite has been designed, resulting in the free-standing film functioning as a temperature-sensing device. With the gelation technique and the addition of PEG, the film’s flexibility and conductivity were enhanced. The fabricated device worked at a low voltage of 1 V supply with high throughput. With different dimensions, three devices were fabricated, and the maximum-induced ionic current was 34 µA ± 5%. The device has an average sensitivity of 1.3–2.7 µA/°C over the range of 30 °C to 42 °C. The device's fastest response time to sense the temperature change was 2 s ± 5%. The present device exhibits good stability for a long duration of time. These pectin/PEG films can be used as biomimetic skin to improve the efficiency in sensing the temperature.展开更多
通过制备果胶-迷迭香精油复合膜,探究其协同冰温贮藏对牛肉的保鲜效果及货架期的影响。在4种贮藏条件下:冰温贮藏(-1.3℃,ice temperature storage,ITS)、冰温贮藏+1.5%复合膜(ice temperature storage&1.5%composite film,1.5%ICF...通过制备果胶-迷迭香精油复合膜,探究其协同冰温贮藏对牛肉的保鲜效果及货架期的影响。在4种贮藏条件下:冰温贮藏(-1.3℃,ice temperature storage,ITS)、冰温贮藏+1.5%复合膜(ice temperature storage&1.5%composite film,1.5%ICF)、冰温贮藏+2.0%复合膜(2.0%ICF)、冰温贮藏+2.5%复合膜(2.5%ICF),对牛肉pH、色度、菌落总数、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、挥发性盐基氮(total volatile base nitrogen,TVB-N)及感官指标进行测定。结果表明,果胶-迷迭香精油复合膜协同冰温贮藏较冰温贮藏可显著地减缓牛肉贮藏过程中pH,色度,菌落总数,TBARS,TVB-N的上升(P<0.05),且1.5%ICF对牛肉综合保鲜作用最好,感官得分在每个测定时间最高,可延长货架期至24 d。因此,果胶-迷迭香精油复合膜协同冰温贮藏能够有效延缓牛肉贮藏过程中的品质劣变,延长货架期。展开更多
文摘为了改善果胶膜的性能,拓宽果胶的应用领域,采用果胶与黄原胶共混,制备果胶-黄原胶共混膜。探讨了果胶与黄原胶质量比、甘油添加量、氯化钙浓度因素对共混膜吸水率、溶出率、拉伸强度、水蒸气透过率、吸湿率、保湿率、断裂伸长率等性能的影响,以确定共混膜的最佳制备工艺。并利用红外光谱、X-射线衍射、扫描电镜表征共混膜的结构。结果表明:果胶和黄原胶之间发生了较强的相互作用,黄原胶的加入增强了膜的结晶度。果胶和黄原胶质量比例为9∶1、甘油添加量为0.5 m L、氯化钙添加量为2%是制膜的最优工艺条件,此时膜的吸水率为231.03%,保湿率为84.41%,拉伸强度为59.850 MPa,水蒸气透过率为7.428×10(-3) g·m^(-1)·K·Pa^(-1)·d^(-1)。
文摘In the field of robotics to enhance the interaction with humans in real-time and in the bioengineering field to develop prosthetic devices, the need for artificial skin is in high demand. In this work, the hydrogen-bonded complex network structure of the Pectin/PEG composite has been designed, resulting in the free-standing film functioning as a temperature-sensing device. With the gelation technique and the addition of PEG, the film’s flexibility and conductivity were enhanced. The fabricated device worked at a low voltage of 1 V supply with high throughput. With different dimensions, three devices were fabricated, and the maximum-induced ionic current was 34 µA ± 5%. The device has an average sensitivity of 1.3–2.7 µA/°C over the range of 30 °C to 42 °C. The device's fastest response time to sense the temperature change was 2 s ± 5%. The present device exhibits good stability for a long duration of time. These pectin/PEG films can be used as biomimetic skin to improve the efficiency in sensing the temperature.
文摘通过制备果胶-迷迭香精油复合膜,探究其协同冰温贮藏对牛肉的保鲜效果及货架期的影响。在4种贮藏条件下:冰温贮藏(-1.3℃,ice temperature storage,ITS)、冰温贮藏+1.5%复合膜(ice temperature storage&1.5%composite film,1.5%ICF)、冰温贮藏+2.0%复合膜(2.0%ICF)、冰温贮藏+2.5%复合膜(2.5%ICF),对牛肉pH、色度、菌落总数、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、挥发性盐基氮(total volatile base nitrogen,TVB-N)及感官指标进行测定。结果表明,果胶-迷迭香精油复合膜协同冰温贮藏较冰温贮藏可显著地减缓牛肉贮藏过程中pH,色度,菌落总数,TBARS,TVB-N的上升(P<0.05),且1.5%ICF对牛肉综合保鲜作用最好,感官得分在每个测定时间最高,可延长货架期至24 d。因此,果胶-迷迭香精油复合膜协同冰温贮藏能够有效延缓牛肉贮藏过程中的品质劣变,延长货架期。
