甘油与甲基纤维素对高直链玉米淀粉- 壳聚糖复合膜性能的影响

以高直链玉米淀粉(HACS)和壳聚糖(CS)为基本材料,甘油为增塑剂,甲基纤维素(MC)为增强剂制备可食性复合膜,研究高直链玉米淀粉与壳聚糖的质量比,甘油的添加量以及甲基纤维素的添加量对复合膜物理性能的影响,包括抗拉强度(TS)、断裂伸长率(E)、水蒸气透过系数(WVP)和色度。结果表明,壳聚糖添加量的增大与甘油添加量的增加都使高直链玉米淀粉- 壳聚糖复合膜的抗拉强度降低,断裂伸长率和WVP 显著增大,膜颜色变黄;甲基纤维素的添加改善了复合膜的机械性能和WVP,随着甲基纤维素添加量的增加,复合膜的抗拉强度和断裂伸长率都随之增大,WVP 逐渐降低,且对膜的颜色没有显著影响。     

玉米淀粉/壳聚糖/魔芋葡甘露聚糖复合膜的制备及物性研究

以玉米淀粉、壳聚糖、魔芋葡甘露聚糖(KGM)为成膜基材。通过研究成膜配方中壳聚糖与KGM质量比、玉米淀粉、甘油、吐温-80等材料的质量分数对复合抗拉强度(TS)、断裂伸长率(EAB)、水蒸气透过系数(WVP)和不透明度(Opacity)的影响,以主成分分析法计算复合膜综合分为评价指标,利用正交实验对复合膜成膜配方进行优化。结果表明:当壳聚糖与KGM质量比1.0∶0.6、玉米淀粉质量分数10%、甘油质量分数0.50%、吐温-80质量分数0.30%时,复合膜TS为(22.53±0.16)MPa,EAB为(20.07±1.18)%,WVP为(1.87±0.01)×10~(-12)g·cm~(-1)·s~(-1)·Pa~(-1),不透明度为(4.13±0.07)mm~(-1),复合膜性能最优。     

玉米磷酸酯淀粉秸秆纤维素可食膜的制备及物理性能

以玉米磷酸酯淀粉（corn distarch phosphate,CDP）和玉米秸秆纤维素（corn straw cellulose,CSC）为主要基材制备可食膜。研究CDP与CSC质量比、羧甲基纤维素（carboxymethyl cellulose,CMC）质量浓度、丙三醇（glycerol,Gly）质量浓度对可食膜物理性能抗拉强度（tensile strength,TS）、断裂伸长率（elongation at break,EAB）、水蒸气透过系数（water vapour permeability,WVP）和透光率的影响。在此基础上以可食膜的物理性能综合分为响应值,采用响应面法优化制备工艺参数。结果表明：最佳工艺条件为CDP-CSC质量比8.5∶1.5、CMC质量浓度0.8 g/100 mL、Gly质量浓度1.0 g/100 mL,此条件下可食膜物理性能综合分最高为0.683,对应可食膜的TS为19.75 MPa、EAB为46.89%、WVP为1.167×10－12 g/（cm•s•Pa）、透光率为41.86%,比未添加CSC的CDP膜物理性能综合分提高27.14%。通过扫描电子显微镜、X射线衍射和傅里叶变换红外光谱分析对可食膜进行结构观察和表征,表明CDP/CSC可食膜表面较平整,结构致密,各基质相容性好。     

中心组合试验优化葛根淀粉-壳聚糖复合膜性能

利用玻璃板延流法制取葛根淀粉-壳聚糖复合膜,运用流变仪、质构仪等仪器测定葛根淀粉、壳聚糖、甘 油不同配比下复合膜的成膜特性,并通过响应面法分析和优化3种物料的配比。结果表明,以抗拉强度、延伸率、 水蒸气透过率和透明度为评价指标,通过Design-Expert软件分析得到在葛根淀粉质量分数1.5%,壳聚糖质量分数 1.29%,甘油质量分数24.27%时,葛根淀粉-壳聚糖复合膜的性能最好。     

魔芋葡甘聚糖-甲基纤维素可食膜的制备及其性能研究

利用魔芋葡甘聚糖和甲基纤维素制备可食膜,研究甲基纤维素添加量、甘油添加量、均质时间和干燥温度对可食膜性能的影响。首先进行单因素实验,得到了各个变量甲基纤维添加量、甘油添加量、均质时间、干燥温度对可食膜水蒸气透过系数（WVP）、断裂伸长率（E）、抗拉强度（TS）的影响。在单因素的基础上确定了各变量的范围,选择WVP和E作为响应值,进行了响应面优化实验。研究结果:在最优水平下,甘油添加量0.963%（V/V）,甲基纤维素添加量0.238%（W/V）,干燥温度59.6℃,均质时间8.91min,WVP可达到8.4511×10-10g/m·s·Pa;甘油添加量0.985%（V/V）,均质时间7.68min,干燥温度40℃,甲基纤维素添加量0.363%（W/V）,E可达到130.25%。      

木薯氧化淀粉-壳聚糖复合膜的成膜特性研究

利用木薯氧化淀粉为成膜主要材料,添加增塑剂甘油和增强剂壳聚糖,制备了一种新型可食性淀粉膜。通过研究膜组分和成膜工艺参数对抗拉强度、断裂伸长率、水溶性和透明度等膜性能的影响,确定了制膜最佳工艺条件。正交实验结果表明,氧化淀粉的用量对膜的力学性能起主要影响作用,当m(木薯氧化淀粉)∶m(壳聚糖)∶V(甘油)=6∶2∶3时,在60℃下烘干4h,可制得较为理想的淀粉膜,抗拉强度为4.86MPa,断裂伸长率为130.88%,水溶性和透明度分别为50.31%和87%。      

响应曲面法优化可食玉米醇溶蛋白膜制备工艺

通过单因素试验和响应曲面法,优化了可食玉米醇溶蛋白膜制备工艺。以乙醇体积分数、固液比、油酸用量和膜液加热温度为因素,以断裂伸长率(E)、拉伸强度(TS)、水蒸气透过系数(WVP)为响应值对实验进行响应面设计,建立了断裂伸长率(E)、拉伸强度(TS)、水蒸气透过系数(WVP)的回归模型,优化的工艺条件为乙醇体积分数82%、固液比(g∶mL)1∶10、油酸用量0.5mL/g玉米醇溶蛋白、膜液加热温度70℃。     

淀粉-玉米醇溶蛋白可食性膜的筛选与性能研究

以玉米淀粉和玉米醇溶蛋白作为基础原料,研究可食性膜的成膜条件和膜性能。玉米淀粉液经糊化、掺入脱色的玉米醇溶蛋白、添加甘油增塑剂、匀浆、脱泡、成膜后,检测膜的抗拉强度、断裂伸展率、溶解度、透明度、微观表面特征。配制质量分数为4%、5%、6%、7%的玉米淀粉液分别制膜,检测并筛选一适宜浓度,同时筛选制备脱色玉米醇溶蛋白液。玉米淀粉糊化后,分别按其体积的0%、10%、15%、20%、25%、30%掺入脱色玉米醇溶蛋白液,制膜,筛选适宜掺入比例。测试筛选添加质量分数为1.0%、1.2%、1.4%、1.6%的甘油增塑剂的成膜效果。结果显示,添加玉米醇溶蛋白液能够提高抗拉强度和断裂伸展率,降低透明度和溶解度,但添加10%有反抗拉强度现象。筛选确定淀粉质量分数5%,按体积分数15%掺入含玉米醇溶蛋白0.5%的脱色液,添加1.2%的甘油增塑剂,获得的可食性淀粉-玉米醇溶蛋白膜具有良好的机械性能和表观特征。     

大豆分离蛋白/壳聚糖可食膜制备及性能研究

为了研究具有优良性能的可食膜及其制备方法,以大豆分离蛋白(SPI)、壳聚糖(CS)为成膜基材共同制备可食膜。研究成膜材料配比、甘油质量浓度和p H对可食膜断裂伸长率、抗张强度、水蒸气透过系数影响。通过响应面法进行优化,结果表明,成膜材料配比(SPI/CS)2∶1、甘油质量浓度0.03 g/m L、p H 2.08,此时SPI/CS可食膜各项性能较好,其抗拉强度为18.39 MPa,断裂伸长率为18.54%,水蒸气透过系数为6.7×10-13 g/(cm·s·Pa),研究结果为可食膜生产及应用提供参考。     

壳聚糖-六氢-β-酸可食性抑菌膜的制备及抑菌剂的释放

以膜的机械性能（抗拉强度和断裂伸长率）为指标,采用单因素和正交试验优化壳聚糖-六氢-β-酸可食性抑菌膜的制备工艺,进而考察抑菌剂六氢-β-酸在95%、75%和55%乙醇溶液中的释放规律。结果表明,壳聚糖质量浓度对膜的机械性能影响最大,壳聚糖质量浓度和甘油体积分数的交互作用次之,干燥温度的影响最小。在壳聚糖质量浓度1.75 g/100 mL、干燥温度40 ℃、甘油体积分数1.4%优化条件下,制备的壳聚糖-六氢-β-酸可食性抑菌膜的机械性能最好,其抗拉强度为29.26 MPa,断裂伸长率为81.29%。释放实验表明,六氢-β-酸的释放随着时间的延长和温度的升高而逐渐增大,直至达到平衡。根据Peppas和Peleg方程得出六氢-β-酸在95%乙醇溶液中的释放过程为Fick扩散,而75%和55%乙醇溶液中符合Peleg方程。扩散系数随着温度的升高而逐渐增大,且在55%乙醇溶液中最为明显,说明释放溶剂中含水量和温度是影响六氢-β-酸扩散的重要因素。     

Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation

Chitosans with two different deacetylation degree (DD) (60.9% and 96%) were used to elaborate edible films. The influence of the degree of deacetylation and the presence of glycerol and Tween 20 in the formulation on the surface tension of the film forming solutions as well as on the chemical structure, optical and mechanical properties and water vapor permeability (WVP) of the resulting films were studied.IR spectra showed no significant differences on the chemical structures of chitosan of the different films. However, X-ray diffraction analysis indicated that the use of chitosan with higher DD and the use of glycerol as additive resulted in higher crystallinity. Films made of chitosan with the lower DD (60.9%) were found to have higher tensile strength (TS) and elongation (E) in a tensile test. Degree of deacetylation did not have any effect on WVP. The presence of glycerol resulted in less resistant, more elastic and more permeable films.The presence of Tween 20 improved the wettability of film solutions and affected significatively mechanical, optical and barrier properties of the films. A positive interaction between glycerol and Tween 20 was observed for WVP.     

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.     

响应面法优化壳聚糖/核桃蛋白复合膜的制备工艺

为了研究壳聚糖/核桃蛋白复合膜的制备工艺,采用响应面分析法对其进行优化。以壳聚糖/核桃蛋白质量比、甘油添加量、p H及戊二醛添加量为单因素,对膜的拉伸强度、断裂伸长率和水蒸气透过系数进行测定,得出各指标的二次回归模型。结果表明,壳聚糖/核桃蛋白质量比0.50、甘油添加量2.00 g、p H3.23、戊二醛添加量0.10 g时膜的各项性能最佳。该工艺参数下膜各性能指标分别为:(18.985±1.102)MPa、72.79%±2.172%、(4.41±0.125)g·mm/(m2·d·k Pa)。      

Edible films made from blends of manioc starch and gelatin – Influence of different types of plasticizer and different levels of macromolecules on their properties

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. In this research, bioplastics were based on blends of manioc starch (native and modified) and gelatin in different proportions, added of glycerol or sorbitol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, glycerol and sorbitol, and different concentrations of starch and gelatin on the barrier (water vapor permeability – WVP), mechanical (tensile strength and elongation at break), physicochemical (solubility in water and in acid) and physical properties (opacity and thickness) of the obtained bioplastics samples. As a result, all of them showed transparency and resistance to tensile strength, as well as increasing in thickness values and in the WVP, as the gelatin content increased in the formulations. Finally, all results for tensile strength and elongation at break obtained for those samples plasticized with sorbitol were better than those plasticized with glycerol.     

Nanocellulose Reinforced Chitosan Composite Films as Affected by Nanofiller Loading and Plasticizer Content

ABSTRACT: Chitosan is a biopolymer obtained by N-deacetylation of chitin, produced from shellfish waste, which may be employed to elaborate edible films or coatings to enhance shelf life of food products. This study was conducted to evaluate the effect of different concentrations of nanofiller (cellulose nanofibers, CNF) and plasticizer (glycerol) on tensile properties (tensile strength—TS, elongation at break—EB, and Young's modulus—YM), water vapor permeability (WVP), and glass transition temperature (T_g) of chitosan edible films, and to establish a formulation to optimize their properties. The experiment was conducted according to a central composite design, with 2 variables: CNF (0 to 20 g/100 g) and glycerol (0 to 30 g/100 g) concentrations in the film (on a dry basis), which was produced by the so-called casting technique. Most responses (except by EB) were favored by high CNF concentrations and low glycerol contents. The optimization was based on maximizing TS, YM, and T_g, and decreasing WVP, while maintaining a minimum acceptable EB of 10%. The optimum conditions were defined as: glycerol concentration, 18 g/100 g; and CNF concentration, 15 g/100 g. AFM imaging of films suggested good dispersion of the CNF and good CNF-matrix interactions, which explains the good performance of the nanocomposite films. Practical Application: Chitosan is a biodegradable polymer which may be used to elaborate edible films or coatings to enhance shelf life of foods. This study demonstrates how cellulose nanofibers (CNF) can improve the mechanical and water vapor barrier properties of chitosan films. A nanocomposite film with 15% CNF and plasticized with 18% glycerol was comparable to some synthetic polymers in terms of strength and stiffness, but with poorer elongation and water vapor barrier, indicating that they can be used for applications that do not require high flexibility and/or water vapor barrier. The more important advantage of such films when compared to synthetic polymer films is their environmentally friendly properties.     

高直链玉米淀粉-壳聚糖复合膜透气透水性能研究

本文以高直链玉米淀粉(HACS)和壳聚糖(CS)为基本材料,甘油为增塑剂,甲基纤维素(MC)为增强剂制备可食性复合膜,研究了高直链玉米淀粉与壳聚糖的配比、甘油的添加量以及甲基纤维素的添加量对复合膜的透气透水性能的影响.结果表明,HACS:CS为2:1时,膜的CO2透过量和O2透过量最低,水蒸气透过量(WVT)也处于较低...