玉米-小麦淀粉/玉米醇溶蛋白双层膜热学及微观特性

研究了玉米-小麦淀粉成膜液与玉米醇溶蛋白成膜液不同配比制作的5 种可食用复合膜理化特性的差异， 并分别通过扫描电子显微镜观察、热重分析、差示扫描量热分析、X射线衍射分析、傅里叶变换红外光谱分析对其 热学特性和微观结构进行研究。结果表明：添加一层玉米醇溶蛋白后，双层膜阻水性提高，机械性能得到改善，由 扫描电子显微镜观察结果可知双层膜间结合紧密，热重分析和差示扫描量热分析结果显示双层膜热稳定性得到提 高，X射线衍射结果表明生物大分子之间相容性较好，傅里叶变换红外光谱分析结果发现双层膜间产生了新的氢键 等作用力，为玉米-小麦淀粉/玉米醇溶蛋白双层膜在食品包装中的应用提供了重要的参考依据。

Thermal and Microscopic Properties of Edible Bilayer Films Made from Zein and Corn and Wheat Starch

The thermal properties and microstructure of five edible composite films (CW10/Z0, CW10/Z1, CW10/Z2, CW10/Z3 and CW8/Z3) consisting of two layers: corn and wheat starch layer and zein layer were evaluated by scanning electron microscopy (SEM), thermogravimetric analysis (TGA), different scanning calorimetry (DSC), X-ray diffraction (X-RD) and Fourier transform infrared (FTIR) spectroscopy and the differences in the physicochemical properties of these composite films were also studied. The results showed that after adding a layer of zein, the water resistance was enhanced and the mechanical properties were improved. Meanwhile, tightly coupled bilayer films were observed by SEM. TG and DSC analysis showed that the thermal stability of the bilayer films was improved. X-RD indicated good compatibility between the biological macromolecules, and FTIR spectroscopy revealed that new hydrogen bonds were formed between the two film layers. The results of this study can provide an important basis for the application of corn and wheat starch/zein bilayer films in food packaging.