海藻酸钠/玉米醇溶蛋白抗菌复合膜的制备及其性能

以海藻酸钠作为基质,加入玉米醇溶蛋白共混制备食品复合包装膜,通过对其物理性能和机械性能的测定分析,从而得到复合膜的最佳海藻酸钠-玉米醇溶蛋白配比,并进一步制作并加入百里香精油抗菌包合物,最终制备具有缓慢释放抗菌物质的活性抗菌复合膜并对其表征和抗菌性能进行分析。结果显示,海藻酸钠与玉米醇溶蛋白成膜液质量比为1∶1时,复合膜具有最佳物理性能和机械性能,此时的复合膜水蒸气阻隔性能和透光率较好,抗拉强度达到最大3.75 MPa,断裂伸长率达到最大42.13%。百里香精油包和物添加量为制膜液总质量的0.2%时,抗菌复合膜的表面平整度和抗菌性有较好的综合效果,并且抗菌效果与百里香精油包合物添加量呈正向关,可以根据此趋势调整添加量,生产所需物化及抗菌性能的抗菌复合膜。

Preparation of Edible Antimicrobial Packaging Film with Sodium Alginate as Matrix and Its Property Identification

The sodium alginate was used as the matrix,and the zein was blended to prepare the food composite packaging film.The physical properties and mechanical properties of the composite film were determined and analyzed to obtain the optimal sodium alginate-zein ratio of the composite membrane.Furthermore,the antibacterial clathrate of thyme essential oil was further prepared and added,and the active antibacterial composite film with slow release antibacterial substance was finally prepared and its characterization and antibacterial properties were analyzed.The results showed that when the mass ratio of sodium alginate and zein film forming solution was 1∶1,the composite membrane had the best physical and mechanical properties.At this time,the composite membrane had better water vapor barrier properties and light transmittance properties,the tensile strength reached a maximum of 3.75 MPa and the elongation at break reaches a maximum of 42.13%.When the amount of the thyme essential oil package and the added amount was 0.2%of the total mass of the film forming liquid,the surface flatness of the antibacterial composite film and the antibacterial property had a good comprehensive effect.Moreover,the antibacterial effect was positively correlated with the addition amount of the thyme essential oil inclusion compound,and the additive amount could be adjusted according to the trend to produce an antibacterial composite film requiring physicochemical and antibacterial properties.