| 摘要: |
| 采用流延法制备了不同甘油含量的MC／WG复合膜，并研究了甘油含量对该复合膜性能的影响。实验结果表明：MC／WG复合膜的抗拉强度随着甘油含量的增大而降低；断裂伸长率、水蒸气透过率随着甘油含量的增大而增大；透光率则先增后减，在甘油体积分数为1. 25%时达到最大。综合比较，MC／WG甘油所占体积分数为1. 25%时复合膜性能最优。 |
| 关键词: 可食性复合膜 甲基纤维素 小麦面筋蛋白 |
| DOI： |
| 分类号:TB484.3;TB487 |
| 基金项目:“十一五”国家科技支撑计划课题(2006BAD30802)；江南大学创新团队发展计划资助课题 |
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| Effects of Glycerol Content on Properties of MC/WG Edible Film |
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DUAN Lin-juan1, LU Li-xin2,3
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1.Jiangnan University, Wuxi 214122, China;2.l.Jiangnan University, Wuxi 214122, China;3.2. Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation, Wuxi 214122 , China
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| Abstract: |
| MC/WG edible films with different glycerol content were prepared by casting, and the effect of glycerol on properties of the film was studied. The results showed that the tensile strength (TS) of the edible film decreased with addition amount of glycerol; and the elongation at break (E) and water vapor permeability (WVP) of the film increased; transparency (T) of the film first raised and then reduced. T reached the max at 1. 25% ( V/V). 1. 25% glycerol content is the best from comprehensive comparison of the properties of the edible films. |
| Key words: edible films methyl cellulose wheat gluten properties |
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