马铃薯原淀粉与交联淀粉可食膜的制备及其性能的比较

为了提高马铃薯淀粉基可食膜的性能,通过对原淀粉进行交联变性处理,以马铃薯变性淀粉制备了可食膜,考察了交联处理对马铃薯淀粉基可食膜抗拉强度和伸长率,透水蒸气性,透光度,水溶性的影响.结果表明:比较两种淀粉膜,马铃薯交联淀粉可食膜性能在各方面优于马铃薯原淀粉可食膜.马铃薯交联淀粉基可食膜的抗拉强度为4.48Mpa,伸长率为83.96%,透水蒸气性为2.03058*10-10g/m.s.pa,透光度为47.5%,在30℃下不溶于水.     

马铃薯原淀粉与交联淀粉可食膜的制备及其性能的比较

制备了马铃薯淀粉基可食膜.为了提高马铃薯淀粉基可食膜的性能,通过对原淀粉进行交联变性处理,考察交联处理对马铃薯淀粉基可食膜的影响.结果表明:由于交联处理作用,马铃薯交联淀粉基可食膜的机械性能及阻水性能显著高于马铃薯原淀粉基可食膜.     

脂质-马铃薯淀粉基可食包装膜的研究

研究了一种具有优良阻隔性能和机械性能的新型脂质-淀粉基可食膜。该膜以马铃薯淀粉为基材,硬脂酸和软脂酸的混合物为阻隔剂,单硬脂酸甘油酯为乳化剂。正交优化实验结果表明,对膜的抗拉强度和透氧率影响最显著的因素是糊化温度和甘油的浓度。     

淀粉基可食膜传质特性的研究进展

淀粉基可食膜作为可降解薄膜中发展前景最为广阔的产品之一,其市场化的难点在于可食膜机械性能和传质特性对其包装性能的影响。分别从淀粉种类、制膜条件、增塑剂、交联剂、增强剂、活性物质等多个方面分析了各个因素对淀粉基可食膜传质特性的影响,并提出了淀粉基可食膜新的应用领域和研究方向。     

酸解酯化复合变性淀粉制备可食淀粉膜工艺研究

可食淀粉膜可以同内包装物一起食用,既安全卫生,又能有效解决塑料薄膜包装所产生的污染问题,开发具有良好包装性能的可食淀粉膜成为近期研究热点。在前期研究制备的酸解酯化复合变性淀粉的基础上,重点考察了酸解酯化复合变性淀粉、海藻酸钠、明胶、甘油质量分数对可食淀粉膜包装特性的影响,并对其工艺条件进行优化。研究结果表明,可食淀粉膜优化工艺条件为：酸解酯化复合变性淀粉质量分数10%,甘油质量分数1.0%,海藻酸钠质量分数0.5%,明胶质量分数0.7%,干燥温度38℃。此条件下可食淀粉膜性能优良。     

淀粉基可食膜性能及其影响因素的研究进展

淀粉基可食膜是以淀粉或改性淀粉为主要原料，添加填充物和少量功能成分(抗菌剂/抗氧化物)通过干法或湿法等工艺制成的高分子薄膜，具有生物可降解性和可食性等优点。然而，由于淀粉膜力学性能、阻隔性能等相比传统塑料更差，因此探究淀粉膜性能的影响因素及优化工艺将成为重点研究方向。本文综述了淀粉基可食膜的性能、淀粉的结构性质、加工助剂、淀粉改性等对其性能的影响及机制，并概述了淀粉基可食膜应用前景及存在的问题，展望了其发展前景，为进一步开发具备优良性能的淀粉基可食膜提供参考。     

淀粉基可食膜研究进展

淀粉基可食膜是可食膜中较有发展前景的一类。本文对淀粉膜的成膜机理,影响淀粉基可食膜性能的主要因素,包括淀粉的种类、增塑剂、交联剂、增强剂、活性物质,以及淀粉基可食膜在食品工业中的应用进行综述,并对其发展前景进行展望。     

玉米磷脂双淀粉基可食包装薄膜环境适应性的研究

在流通过程中,包装材料性能的稳定性直接会影响到产品的保护效果。以玉米磷脂双淀粉基可食性包装薄膜为研究对象,通过控制材料所处环境的温湿度,系统地研究了温湿度条件对玉米磷脂双淀粉基可食性包装薄膜机械性能的影响,从而为玉米磷脂双淀粉可食包装薄膜的应用提供有价值的参考。     

玉米淀粉基可食包装薄膜透气性能的试验研究

以玉米淀粉为成膜基材,甘油为增塑剂,植物油和石蜡为脱模剂制备可食包装薄膜。通过改变配比,对影响玉米淀粉基可食包装薄膜透气性能的主要因素进行了试验研究。试验表明,淀粉添加量为5％（ m/v）、甘油添加量为5％（ v/v）所制的薄膜,植物油为脱膜剂,其对O2和N2的阻隔性能最佳。     

豆渣-马铃薯淀粉可食性包装膜的研制及应用探索

以抗拉强度作为可食膜的评价指标,通过单因素和正交试验,分析制作豆渣-马铃薯淀粉可食膜的最优配方及工艺条件。结果表明:当马铃薯淀粉4.0 g、纯净水50 g、豆渣0.5 g、甘油1.0 g、卡拉胶为0.10 g、β-环状糊精0.15 g、膜干燥温度50℃、干燥时间3.5 h时,测得膜的厚度196μm,抗拉强度为3.288 3 MPa,具有热封性。膜为淡黄色透明状,柔软光滑,可食、易化有轻微豆渣味。通过热封制成可食包装袋,装入调味料或粉类食品后热封口,浸入100℃热水中120 s,内装物释放。     

低温储藏条件对大豆分离蛋白膜理化特性的影响

以大豆分离蛋白为原料制得可食性膜,研究在不同低温储藏条件下其功能特性,包括机械性能和阻隔性能的变化。结果显示:随冷藏温度的升高,其功能特性变化较为缓慢。而随冻藏温度的降低,断裂延伸率下降尤为明显,抗拉强度和脂质阻隔能力变化趋势次之,水蒸气透过率升高缓慢。冷藏时间与断裂延伸率呈显著正相关(p<0.05)。冷藏时间与水蒸气透过率和油脂渗透系数均呈极显著正相关(p<0.01)。冻藏时间与水蒸气透过率和油脂渗透系数呈显著正相关(p<0.05)和极显著正相关(p<0.01)。     

提高多糖类可食性膜机械性能的研究进展

多糖类可食性膜的机械强度强于蛋白类可食性膜,但是还不足以应用到食品包装中。影响多糖类可食性膜机械性能的主要因素有成膜原料中各组分性质、制膜工艺以及贮藏条件等。可通过添加增塑剂、交联剂和改进成膜工艺,来提高多糖类可食性膜的机械性能。     

聚乳酸薄膜对西兰花的保鲜效果分析

用聚乳酸（polylactic acid,PLA）薄膜包装西兰花,以聚乙烯（polyethylene,PE）薄膜包装和无膜包装为对照组,在（20±3）℃条件下对西兰花的相关指标进行定期测定,研究PLA薄膜对西兰花的保鲜效果。结果表明：在PLA薄膜、PE薄膜和无膜包装贮藏过程中,西兰花的VC、叶绿素含量均呈下降趋势,且前者含量明显高于后两者,而相对电导率、过氧化物酶活性均呈上升趋势,前者明显低于后两者。可见,PLA薄膜包装处理对常温条件下的西兰花有明显的保鲜效果,能有效地延长西兰花的常温货架期。     

A comparative study on the effect of packaging material and storage environment on shelf life of fresh bell-pepper

The effect of packaging materials [low density polyethylene (LDPE), polypropylene (PP)] and storage environment [modified atmospheric packaging (MAP)] on shelf life enhancement of bell pepper in terms of quality attributes such as physiological weight loss, ascorbic acid, texture, surface colour and subjective quality analysis have been studied at ambient and refrigerated condition. Different packaging techniques used for the experiment were MAP with LDPE, MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films, shrink packaging with bi-axially oriented PP (BOPP) film and vacuum packaging with PP film. The in-pack bell pepper created a suitable headspace environment with low O₂ and high CO₂ concentrations, which resulted in a better retention of freshness of the vegetables and its marketability. Shrink packaging with BOPP film could not yield better result under ambient storage because of high water vapor transmission rate of the film and consequently loss of turgidity of the vegetables. Among different packaging techniques and storage conditions, MAP with PP film in refrigerated condition was found to be the best followed by vacuum pack with PP film in refrigerated condition and could be used to store for 20 days for bell pepper with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions, bell pepper could be stored for 4 days using ventilated LDPE and PP as MAP storage. Further studies are needed to evaluate the sensory aspects, as well as to microbiological evaluation to characterize the fresh bell pepper during storage.     

保鲜膜与冷藏温度对芫荽的采后品质影响

研究?2、0、4及10 ℃包裹保鲜膜贮藏和0 ℃直接贮藏方式对芫荽采摘后色差、叶绿素含量、失重率、膜通透性以及感官评价的影响,探索芫荽最佳保鲜条件。结果表明:在0 ℃下贮藏7 d后,保鲜膜包装下芫荽的失重率为24%,而直接冷藏其失重率达到35%,保鲜膜能够抑制芫荽水分蒸发,降低自身失重率。随着贮藏温度的升高,芫荽的失重率、色差不断提高,膜通透性不断增强;芫荽叶绿素含量下降趋势更加明显。综合以上各项指标分析,芫荽在0 ℃条件下包裹保鲜膜贮藏较为合适。     

不同因素对冷鲜牛肉肉色变化的影响

以冷鲜牛肉为原料,研究了保鲜膜、细菌和光照对肉色变化的影响。原料肉块分别进行PE膜包装及不包装,4℃贮存1 20h,测定其L、a、b值,并观察各组颜色变化;无菌条件下,分别接种荧光假单胞菌和植物乳杆菌于经处理的原料肉浸提液中,30℃封闭遮光培养,测定各组的MetMb%值,并观察颜色变化;选用避光、白光、红光和蓝光分别照射经处理的原料肉块,4℃贮存120h,测定其a值。结果表明,PE膜包装组及不包装组,4℃贮存120h,其a值均下降,感官评定两者不存在显著性差异(P>0.05);在培养初期,荧光假单胞菌可促进肉色变暗,乳酸菌能延缓肉色变化;4C贮存下,避光、白光及红光对肉色变化的影响之间不存在显著性差异,但蓝光能明显加快牛肉变色。     

Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties

Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film-forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film-forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein-based films, with tensile strength close to those of low density polyethylene films.     

贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响

研究贮藏温度和薄膜包装处理对甜玉米呼吸强度、感官评价、质量损失率、可溶性固形物、可溶性糖、 VC和可溶性蛋白质含量等营养指标及商品品质的影响。结果表明：在10、20、30 ℃条件下,甜玉米保鲜期的销售 界限和感官评分分别为4、3 d、9 h和6、6.4、6.9;而薄膜包装甜玉米保鲜期的销售界限和感官评分分别为6、4、 2 d和6.5、7.7、7.2,与无薄膜包装相比,分别延长了2、1 d、42 h;在0 ℃以上,贮藏温度越低越好,有薄膜包装 比无薄膜包装好;甜玉米贮藏温度越高,呼吸强度越高,感官评价越低,质量损失率越大,营养成分损失越多,反 之亦然。甜玉米在10 ℃和薄膜包装条件下保鲜效果较好,贮藏寿命6 d,质量损失率为5.43%,可溶性固形物、可溶 性糖、VC、可溶性蛋白质含量分别为12.5%、16.13%、88.15 mg/100 g、4.55 mg/g。     

Effect of film and temperature on the sensory, microbiological and nutritional quality of minimally processed cauliflower

The effect of atmosphere modification, generated using three different packaging films, on the quality of cauliflower minimally processed when stored at 4 or 8 °C for up 20 days was evaluated. The colour, texture, weight loss, sensory attributes, as well as microbial counts and sugars and ascorbic acid content were determined. The atmosphere generated with the perforated polyvinylchloride (PVC) film was hardly modified, whereas the other two films (non-perforated PVC and polypropylene films) originated changes in CO₂ and O₂ levels during storage. The different packaging conditions and storage temperature influenced yellowing. An increase in shear force was observed. Weight losses were below 5%. Mesophiles and Pseudomonas counts were below 7 log CFU g⁻¹, the populations being lower with film B and film C than with film A. Cauliflower maintained an acceptable appearance in all the films studied. Total sugars decreased about 27% after 20 days of storage, whereas ascorbic acid did not change.     

Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions

In order to overcome the limitations of liquid-base emulsion system, beta-carotene nanoemulsions stabilized by modified starch were spray-dried to powders after the emulsification process. The powders showed a good dissolution in water and the reconstituted emulsions had similar particle sizes with the fresh nanoemulsions. A 30 days storage test was carried out to investigate the effect of relative humility (RH) on the storage stability of beta-carotene powders at 25.0 °C. The beta-carotene degradation profiles over time were found to fit well with a Weibull model and also closely related to the film property of the matrix, moisture sorption property and glass transition temperature of the powder. The results showed that modified starches with lower film oxygen permeability had a higher retention of beta-carotene during storage. The glass transition temperature of powder in different RH also affected the rate of beta-carotene degradation. Overall these results provide useful information for choosing wall materials and storage conditions to protect nutraceuticals in delivery systems.