低温等离子体制备CEO-SBA-15/马铃薯淀粉膜性能优化及结构表征

为提高CEO-SBA-15在马铃薯淀粉膜中的分散性以增强复合膜的物理性能,通过低温等离子体处理制备改性的CEO-SBA-15/马铃薯淀粉膜,以等离子体处理时间,马铃薯淀粉、甘油、CEO-SBA-15用量为考察因素,对复合膜的性能进行正交试验优化,对其进行微观结构表征,以及对复合膜进行物理、透气以及光学试验。结果表明,等离子体处理使CEO-SBA-15较均匀地分散在马铃薯淀粉膜中,且适合等离子体合成复合膜的最佳因素配比为等离子体处理马铃薯淀粉溶液时间6 min,马铃薯淀粉用量5 g/100 mL、甘油用量1.5 g/100 mL、CEO-SBA-15用量0.5 g/100 mL。X-射线衍射光谱与傅里叶变换红外光谱分析证实等离子体处理淀粉改性使CEO-SBA-15与马铃薯淀粉分子间形成较强的氢键;紫外光谱分析表明等离子体处理的复合膜具有较好的抗紫外光作用以及较好的透光率。此外,等离子体合成的复合膜包装物理性能得到增强,其透氧率、透水率、溶胀度较未改性处理的复合膜分别降低了4.32g/(m^(2)·h)、4.48g/(m^(2)·h)、79.15%,拉伸强度提高了2.9 MPa,可较好地保护食品内容物不受外界因素干扰以及机械损伤。

Effect of SBA-15-CEO on properties of potato starch film modified by low-temperature plasma

In order to improve the properties of potato starch film,cinnamon essential oil(CEO)encapsulated with mesoporous nano-silica(SBA-15)was added to the film and the potato starch dispersion was modified by lowtemperature plasma(LTP).The effects of SBA-15-CEO on the physical,mechanical,antioxidant and antifungal properties of the film were investigated.Results revealed that the addition of SBA-15-CEO significantly improved the film properties.The water vapor transmission rate(WVTR)decreased from 14.01g/(m^(2)·h)to 12.75g/(m^(2)·h)with increasing concentrations of SBA-15-CEO.When 0.4 g/100 mL SBA-15-CEO was added,the oxygen transmittance rate(OTR)decreased from 8.113×10^(-15)cm^(2)s^(-1)Pa^(-1)to 3.017×10^(-15)cm^(2)s^(-1)Pa^(-1).The tensile strength(TS)and elongation at break(EB)reached maximum values when the dosage of SBA-15-CEO was 0.4 g/100 mL.The zeta potential(ZP)of the colloid solutions initially decreased and subsequently increased,corresponding to a minimum colloid solution ZP(0.947 mV)at 0.4 g/100 mL SBA-15-CEO,and a maximum(2.55 mV)at 0.8 g/100 mL SBA-15-CEO.Furthermore,the films with SBA-15-CEO exhibited antifungal and antioxidant activity.Moreover,the aggregation of SBA-15-CEO decreased with the addition of 0.4 g/100 mL,and the appearance of irregular and rough fractured surfaces were also alleviated.Fourier transform infrared(FTIR)spectroscopy revealed SBA-15-CEO to increase the hydrogen bonding of the film.This work proved the potential of LTP-PS/SBA-15-CEO(i.e.,potato starch/SBA-15-CEO film modified by LTP)as an antioxidant and antifungal packaging material.

马铃薯原淀粉与交联淀粉可食膜的制备及其性能的比较

为了提高马铃薯淀粉基可食膜的性能,通过对原淀粉进行交联变性处理,以马铃薯变性淀粉制备了可食膜,考察了交联处理对马铃薯淀粉基可食膜抗拉强度和伸长率,透水蒸气性,透光度,水溶性的影响。结果表明:比较两种淀粉膜,马铃薯交联淀粉可食膜性能在各方面优于马铃薯原淀粉可食膜。马铃薯交联淀粉基可食膜的抗拉强度为4.48Mpa,伸长率为83.96%,透水蒸气性为2.03058*10-10g/m.s.pa,透光度为47.5%,在30℃下不溶于水。

马铃薯变性淀粉基可食膜对青椒的保鲜效果

以马铃薯变性淀粉为膜基液,通过L8(27)的正交试验筛选了对青椒具有良好保鲜作用的可食膜,并分析了其对青椒质量保存率、红果率、烂果率、可滴定酸含量、叶绿素含量和Vc含量的影响。结果表明:最佳涂膜配方为4.0%氧化醋酸酯淀粉、0.5%β-环状糊精、1.0%单甘酯、3.0%甘油和2.0%棕榈酸。验证试验表明最佳可食膜处理,可使青椒贮藏10 d后质量保存率高达89.205%,红果率和烂果率仅分别为5.263%和5.263%,可滴定酸、Vc和叶绿素含量均明显高于对照。