可食性干酪包装膜的制备及性能研究

目的研究酪蛋白酸钠、壳聚糖、甘油添加量对可食膜性能的影响。方法以酪蛋白酸钠和壳聚糖为原料,甘油作为增塑剂,制备可食性干酪包装膜,以膜的水溶性及力学性能为指标,通过单因素及正交试验,确定各成膜成分的最佳配比。结果当用质量分数为5%的酪蛋白酸钠水溶液、质量分数为2%的壳聚糖冰乙酸溶液和质量分数为2%的甘油混合液进行成膜,所得可食膜的综合性能较优,其水溶性为35.8%,断裂伸长率为75.4%,拉伸强度为10.58 MPa,弹性模量为13.47 MPa。结论随着酪蛋白酸钠含量的增加,膜的水溶性变化不大,膜的断裂伸长率先增大后减小,拉伸强度和弹性模量均随之增大;随着壳聚糖含量的增加,膜的水溶性逐渐下降,膜的断裂伸长率、拉伸强度、弹性模量均随之增大;随着甘油含量的增加,膜的水溶性逐渐减小,膜的断裂伸长率逐渐增大,拉伸强度和弹性模量逐渐减小。     

Mechanical and Water Vapor Transmission Properties of Polysaccharide Films

The film-forming properties of chitosan, chitosan glutamate, sodium alginate, and hydroxypropyl methylcellulose (HPMC) were investigated. Films were produced by a casting/solvent evaporation method from plasticizer-free and plasticizer-containing aqueous solutions. The water vapor transmission and mechanical properties (puncture strength and % elongation) of the films were investigated as a function of the polymer type and viscosity, plasticizer type (glycerin, propylene glycol, polyethylene glycol, triethyl citrate), plasticizer concentration, and type and concentration of acid used to dissolve chitosan. The effect of storage humidity was also examined. Glycerin and water were good plasticizers for chitosan glutamate. The chitosan film properties were dependent on the type and concentration of acid used to dissolve it, citric acid being a good plasticizer. The mechanical and water vapor transmission properties of alginate and HPMC films were less influenced by the investigated variables.     

Mechanical and Water Vapor Transmission Properties of Polysaccharide Films

Abstract

The film-forming properties of chitosan, chitosan glutamate, sodium alginate, and hydroxypropyl methylcellulose (HPMC) were investigated. Films were produced by a casting/solvent evaporation method from plasticizer-free and plasticizer-containing aqueous solutions. The water vapor transmission and mechanical properties (puncture strength and % elongation) of the films were investigated as a function of the polymer type and viscosity, plasticizer type (glycerin, propylene glycol, polyethylene glycol, triethyl citrate), plasticizer concentration, and type and concentration of acid used to dissolve chitosan. The effect of storage humidity was also examined. Glycerin and water were good plasticizers for chitosan glutamate. The chitosan film properties were dependent on the type and concentration of acid used to dissolve it, citric acid being a good plasticizer. The mechanical and water vapor transmission properties of alginate and HPMC films were less influenced by the investigated variables.     

Biodegradable amylose films reinforced by graphene oxide and polyvinyl alcohol

Graphene oxide/amylose (GO/amylose) composite films with different amounts of graphene oxide (GO), glycerol and polyvinyl alcohol (PVA) were prepared by a solution casting method. The structure, morphologies, and properties of the films were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermal gravimetric analysis, UV–vis spectroscopy and tensile tests. The results indicated good dispersion of the GO nanosheets in the GO/amylose composite films and consequently a significant improvement in their mechanical properties. The addition of GO increased the tensile strength of the GO/amylose films, significantly. When glycerol was used as a plasticizer, the elongation at break of the films increased. When PVA was also added to the composite films, the films were mechanically strong and flexible. The incorporation of GO also decreased the moisture absorbability and UV transmittance of the films. The stability of the GO/amylose films in acidic and alkaline solutions was also studied and the films had excellent stability in both acidic and alkaline aqueous mediums.     

Technology and applications of edible protective films

Edible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film-forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.     

单糖对玉米淀粉基复合膜性能的影响

目的研究D-果糖和葡萄糖作为增塑剂对玉米淀粉-壳聚糖复合膜性能的影响。方法糊化后的玉米淀粉溶液与壳聚糖溶液混合,分别添加5%,20%,35%,50%,65%(质量分数)的D-果糖及葡萄糖,均质后流延成膜;测定膜的力学性能,并通过扫描电镜、接触角、傅里叶红外扫描和X-衍射对复合膜相关特性进行表征。结果成膜物质之间相容性好,增塑剂用量由5%增加至65%,膜的厚度增加,经D-果糖和葡萄糖增塑的复合膜抗拉强度分别由73.99,70.88 MPa减至18.08,40.53 MPa。经D-果糖增塑的复合膜断裂伸长率呈递增趋势,在添加量为65%时达到19.03%,经葡萄糖增塑的复合膜呈现递减趋势。结论同一含量下,2种复合膜的厚度相近,抗拉强度相差不大,但经D-果糖增塑的复合膜断裂伸长率高,亲水性较好,更适合作为增塑剂应用在复合膜的制备中。     

增塑剂对马铃薯淀粉基复合膜物理机械性能的影响

以马铃薯淀粉、普鲁兰多糖、明胶为成膜物质,氯化钙为交联剂,甘油、山梨醇、聚乙二醇为增塑剂,采用流延法制备了马铃薯淀粉基复合膜,研究了3种增塑剂对复合膜物理机械性能的影响。结果表明:复合膜的抗拉强度和弹性模量均随增塑剂含量的增加而显著减小,断裂伸长率随甘油和山梨醇含量的增加而显著增加,聚乙二醇对其影响不显著;复合膜的水蒸气透过率和水溶性均随增塑剂含量的增加而增加;聚乙二醇能够显著降低复合膜的透光率。     

The influence of different cross-linking reactions and glycerol addition on thermal and mechanical properties of biodegradable gliadin-based film

In this study gliadin solutions previously cross-linked by 1-(3-dimethylaminopropyl)-3-1-ethylcarbodiimide hydrochloride/n-hydroxysuccinimide (EDC/NHS) and l-cysteine were prepared with different plasticizer concentrations. The obtained films were investigated through mechanical behavior (Young's modulus and elongation at break), thermal characteristics (differential scanning calorimetry and thermogravimetric analysis), swelling and water solubility, FTIR measurements and scanning electron microscopy. The relationships between the gliadin structure and the mechanical, thermal and morphological properties were affected by protein conformational changes during the cross-linking reaction. On the other hand, the reaction mechanism was strongly dependent on the glycerol content.     

Effects of glycerol and sorbitol on optical,mechanical, and gas barrier properties of potato peel‐based films

Potato peel is a by‐product of potato‐based food production and seen as a zero‐ or negative‐value waste of which millions of tons are produced every year. Previous studies showed that potato peel is a potential material for film development when plasticized with 10% to 50% glycerol (w/w potato peel). To further investigate potato peel as a film‐forming material, potato peel‐based films containing the plasticizer sorbitol were prepared and investigated on their physicochemical properties in addition to films containing glycerol. Due to sufficient producibility and handling of casted films in preliminary trials, potato peel‐based films containing 50%, 60%, or 70% glycerol (w/w potato peel) and films containing 90%, 100%, or 110% sorbitol (w/w potato peel) were prepared in this study. Generally, with increasing plasticizer concentration, water vapor and oxygen permeability of the films increased. Films containing glycerol showed higher water vapor and oxygen permeabilities than films containing sorbitol. Young's modulus, tensile strength, and elongation at break decreased with increasing sorbitol concentration, whereas no significant effect of plasticizer content on elongation at break was shown in films containing glycerol. Due to crystallization of films containing sorbitol as a plasticizer, potato peel‐based films containing 50% glycerol (w/w) were identified as the most promising films, characterized by a water vapor transmission rate of 268 g 100 μm m^?2 d^?1 and an oxygen permeability of 4 cm³ 100 μm m^?2 d^?1 bar^?1. Therefore, potato peel‐based cast films in this study showed comparable tensile properties with those of potato starch‐based films, comparable water vapor barrier with those of whey protein‐based films, and comparable oxygen barrier with those of polyamide films.     

Effects of plasticizers on the properties of oat starch films

Oat starch films were prepared by casting using glycerol, sorbitol, glycerol–sorbitol mixture, urea and sucrose as plasticizers. The effects of these plasticizers on the microstructure, moisture sorption, water vapor permeability (WVP) and mechanical properties were investigated using films stored under a range of relative humidities. The plasticizer type did not affect significantly (p ≤ 0.05) the equilibrium moisture content of films, except at 90% relative humidity (RH). Films without plasticizer adsorbed less water and showed higher WVP than plasticized ones, indicating the antiplasticizing effect observed in this work. In general, a decrease in stress at break and Young's modulus and an increase in strain at break were observed when RH increased in all film formulations. Films without plasticizer showed higher stress at break values than the plasticized ones and presented stable strain at break under a range of RH. Sucrose films were the most fragile at low RH while glycerol films were the most hygroscopic.     

羊毛角蛋白塑料的制备和力学性能

利用羊毛制备了角蛋白塑料,考察了模压压强、模压温度以及增塑剂等对角蛋白塑料力学性能的影响。结果表明,随着模压压强的增大,塑料的最大拉伸强度升高,断裂伸长率降低。模压温度对塑料的力学性能影响不大。水和甘油都是角蛋白塑料良好的增塑剂,水含量为27%和甘油含量为20%时的增塑作用最好。     

甘油含量对NMMO工艺天然纯纤维素膜性能的影响

以棉纤维素为原料,以NMMO(N-甲基吗啉-N-氧化物)为溶剂,以甘油为增塑剂制取天然纯纤维素包装膜,研究了不同甘油含量对纤维素膜性能的影响。结果表明,随着甘油含量的增加,纤维素膜的断裂伸长率随之增加,拉伸强度随之降低,二者变化幅度都很大;当甘油含量从2%增加到5%,纤维素膜的透油系数增加了13.4%,氧气透过率增加了3.0%,透湿系数增加了16.7%,透光率增加了22.4%,横向热收缩率增加了58.8%,纵向热收缩率增加了54.7%。可见,甘油含量对膜的透氧性影响较为微弱,但对力学性能、透油性、透湿性、透明度、热收缩率影响均较为显著。     

废纸浆增强玉米淀粉基复合材料的制备及其力学性能研究

以甘油和尿素作为混合塑化剂、废纸浆为增强体,玉米淀粉、聚乙烯醇为基体,利用熔融共混法制备了废纸浆增强玉米淀粉复合材料。研究了混合增塑剂、废纸浆、水含量、氢氧化钠浓度对复合材料力学性能的影响。力学性能测试结果表明,甘油和尿素混合塑化剂对复合材料有反增塑作用,当甘油/尿素含量分别为10/20份时,拉伸强度最佳为10.26MPa;氢氧化钠浓度为4%时,复合材料综合力学性能最好;废纸浆对复合材料有增强作用,当含量为35份时,拉伸强度最佳为11.35MPa;随着含水率的增加,材料的拉伸强度降低,断裂伸长率先增加后降低;扫描电镜观察发现,甘油和尿素混合塑化剂能够增塑淀粉,很好的改善废纸浆和玉米淀粉之间的相容性。     

四种多元醇增塑剂对淀粉-壳聚糖复合膜的性能研究

目的探究多元醇作为增速剂对淀粉-壳聚糖薄膜材料性能的影响,评估4种多元醇的增塑效果,并选出最优。方法将4种不同的多元醇作为增塑剂,通过流延法制备壳聚糖-淀粉薄膜,分析增塑剂含量对材料力学性能的影响,并通过扫描电镜、傅里叶红外、X-射线衍射、静态接触角对复合膜的结构和性能进行表征。结果将单一多元醇作为增塑剂加入淀粉-壳聚糖溶液,当添加质量分数为15%的甘露醇时,拉伸强度为最大值,为53.39 MPa;当添加质量分数为60%的甘油时,断裂伸长率最大,为45.11%。当甘油质量分数为50%时,综合效果较好,拉伸强度为21.36 MPa,断裂伸长率为35.33%。结论复合膜中淀粉与壳聚糖具有良好的相容性,添加增塑剂有利于改善复合膜的力学性能。多元醇增塑剂处于低浓度或中等浓度范围时,不具有有效的增塑作用。在4种多元醇增塑剂中,甘油的综合效果最好,所制备的膜具有较优的综合性能。     

Glycerol with different purity grades derived from biodiesel: Effect on the mechanical and viscoelastic properties of biodegradable strands and films

The objectives of this work were to produce biodegradable films by blown extrusion containing glycerin obtained from biodiesel manufacturing as a plasticizer and to estimate the film characteristics using the mechanical and stress relaxation properties of the cylindrical strands. Three different purity grades of glycerin were investigated. Modified cassava starch, poly(butylene adipate co-terephthalate) and glycerin were utilized to produce the extruded cylindrical strands, and the pelletized strands were used to produce the films. Films with bi-distilled glycerin (BDG) as a plasticizer showed the highest elongation at break (438%) and the lowest Young's modulus (50 MPa), and the viscoelastic properties of the strands produced with BDG showed the most viscous behavior. The elongation at break of the strands was not influenced by the degree of purity of the glycerin, and their viscoelastic properties were useful in predicting the behavior in the blown film production.     

明胶-壳聚糖复合膜的制备与性能

制备了一系列不同配比的明胶-壳聚糖复合膜,研究了壳聚糖含量对复合膜力学性能、吸湿性能的影响,通过X射线衍射和红外光谱分析了复合膜的结构。结果表明,复合膜及纯壳聚糖膜的断裂伸长率和拉伸强度均大于纯明胶膜,壳聚糖的加入可改善膜的力学性能。随壳聚糖含量的增加,复合膜的吸湿率增大。明胶与壳聚糖分子间存在较强的相互作用,与明胶共...     

氧化微晶纤维素交联壳聚糖复合膜的制备及性能

目的 制备氧化微晶纤维素交联壳聚糖复合膜,并探索交联改性对壳聚糖复合薄膜性能的影响。方法 首先采用高碘酸钠氧化法对微晶纤维素进行氧化处理,制备氧化微晶纤维素,再通过溶液共混流延法制备不同质量分数(0%、1%、3%、5%、7%、9%)的氧化微晶纤维素交联壳聚糖复合薄膜。通过对复合薄膜组分、形貌、力学性能、光学性能、热稳定性及阻隔性能的表征,考察不同含量的氧化微晶纤维素对壳聚糖薄膜各性能的影响。结果 氧化微晶纤维素表面的醛基能与壳聚糖中的氨基发生交联反应,氧化微晶纤维素的加入可以改善壳聚糖薄膜的拉伸强度和断裂伸长率,复合薄膜的拉伸强度和断裂伸长率最大分别达到了43.07 MPa和19.42%;随着氧化微晶纤维素含量的增大,复合薄膜的紫外屏蔽性能增强,水蒸气透过系数增高,但热稳定性未见明显变化。结论 采用氧化微晶纤维素交联改性壳聚糖可以有效改善壳聚糖薄膜的力学性能和紫外屏蔽性能,有助于进一步扩大其包装应用范围。     

聚乙烯醇/海藻酸钠复合膜性能的正交优化

目的提高海藻酸钠/聚乙烯醇复合膜的断裂伸长率。方法利用溶液流延制备系列复合薄膜,采用正交设计方法研究海藻酸钠和聚乙烯醇的质量比、甘油用量和Zn O用量等3个因素对复合膜拉伸强度和断裂伸长率及其他性能的影响。结果甘油用量显著影响海藻酸钠/聚乙烯醇复合膜的断裂伸长率,其影响程度高于其他2个因素;Zn O和甘油的加入使得复合膜的拉伸强度显著降低。结论采用正交设计方法有利于研究各因素对复合膜物理性能的影响,为进一步的复合膜研究提供参考。     

羧甲基纤维素增强膜的制备及性能

目的为了获得一种可用于食品包装的羧甲基纤维素增强膜。方法以羧甲基纤维素(CMC)为成膜基底,甘油为增塑剂,分别将质量分数为1%,3%,5%和10%的纳米纤维素(NCC)添加到CMC中,共混流延制备羧甲基纤维素增强膜(CMC-NCC)。结果 NCC的加入,提高了CMC的力学性能和对水蒸气的阻隔性能,还提高了CMC的热性能。FT-IR分析结果表明,CMC与NCC两者间形成了分子间氢键;XRD分析结果表明,NCC可以改变CMC的结晶排列。当添加质量分数为5%的NCC时,CMC-NCC的拉伸强度比纯CMC膜提高了25.6%,断裂伸长率降低了21.3%,透湿量降低了9%,热稳定性提高了2%,透光率维持在87%以上。结论 CMC增强膜具有力学性能高、阻湿性能好等优点,NCC提高了CMC的成膜品质。     

Optimization of tensile properties thermoplastic blends from soy and biodegradable polyesters: Taguchi design of experiments approach

Soy meal-based biodegradable blends were prepared by melt extrusion process. The effects of denaturants, i.e., urea and sodium sulfite and plasticizer (glycerol) and polyester type (polybutylene succinate, polycaprolactone, polybutylene adipate terephthalate) on tensile strength and elongation at break were investigated using a Taguchi experimental design approach. The results showed that the sodium sulfite had little or no effect on final properties of the blends. Also, biodegradable polyester type had significant effect on the tensile strength and elongation at break of the blends prepared. The predicted values and experimental were found to be in tune with each other. The chemical structure and morphology of the optimum sample was probed by FT-IR spectroscopy and scanning electron microscopy (SEM). Also, the results provided an insight into how important the plasticization and destructurization of soy protein to obtain the blends with desired mechanical properties.