文章摘要
赵郁聪,靳刘萍,陈满儒,李鸣,丁勇.甘油对壳聚糖-淀粉复合可食性膜力学性能的影响[J].包装工程,2019,40(21):68-73.
ZHAO Yu-cong,JIN Liu-ping,CHEN Man-ru,LI Ming,DING Yong.Effect of Glycerol on Mechanical Properties of Chitosan-starch Composite Edible Film[J].Packaging Engineering,2019,40(21):68-73.
甘油对壳聚糖-淀粉复合可食性膜力学性能的影响
Effect of Glycerol on Mechanical Properties of Chitosan-starch Composite Edible Film
投稿时间:2019-06-04  修订日期:2019-11-10
DOI:10.19554/j.cnki.1001-3563.2019.21.010
中文关键词: 甘油  增塑剂  可食性膜
英文关键词: glycerol  plasticizer  edible film
基金项目:陕西省咸阳市科技计划(2017k02-24)
作者单位
赵郁聪 1.陕西科技大学西安 710021 
靳刘萍 1.陕西科技大学西安 710021 
陈满儒 1.陕西科技大学西安 710021 
李鸣 2.西安斯莱克智能系统有限公司西安 710003 
丁勇 3.陕西科技大学 食品与生物工程学院西安 710021 
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中文摘要:
      目的 以壳聚糖-淀粉复合膜为研究对象,加入不同质量分数的甘油作为增塑剂,研究甘油对复合膜性能产生的影响。方法 将壳聚糖溶液和玉米淀粉溶液以6∶4的体积比混合,再添加一定量甘油,流延成膜,利用万能试验机测定膜的力学性能,用扫描电镜观察膜的形貌特征,并对膜进行红外扫描和X-衍射分析。结果 甘油与淀粉壳聚糖具有良好的相容性,当甘油质量分数为35%~55%时,随着甘油含量的增加,膜的抗拉强度下降,断裂伸长率增加,抗拉强度最高可达33.57 MPa,断裂伸长率最高可达80.39%。结论 甘油作为一种增塑剂,能够改善膜的力学性能,为可食性膜的广泛应用提供了可能性。
英文摘要:
      The work aims to study the effect of glycerol on the performance of the composite film, by adding different mass fractions of glycerol as the plasticizer, with the chitosan-starch composite film as the research object. The chitosan solution and the maize starch solution were mixed at a volume ratio of 6∶4. With a certain amount of glycerin added, the film was cast into acrylic sheet. The mechanical properties of the film were measured by universal testing machine and its morphology was observed by scanning electron microscopy, and the film was subject to infrared scanning and X-ray dif-fraction analysis. Glycerol had great compatibility with starch and chitosan. When the mass fraction of glycerol was between 35% and 55%, the tensile strength of the film decreased and the elongation at break increased with the increase of glycerin content. The tensile strength was up to 33.57 MPa and the elongation at break was up to 80.39%. Glycerin, as a plasticizer, can improve the mechanical properties of the film and offers the potential for wide application of edible films.
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