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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%. 相似文献
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通过将莲子淀粉与海藻酸钠混合均匀后干热反应制得干热变性莲子淀粉,并以其为主要原料制备可食膜,研究不同离子胶用量、反应pH、干热处理的温度和时间对干热变性莲子淀粉成膜特性的影响,确定干热变性莲子淀粉的制备工艺.结果显示:添加海藻酸钠对莲子淀粉进行干热变性处理能改善莲子淀粉的成膜特性,pH和干热温度对干热变性莲子淀粉的成膜性影响最显著.经正交试验优化,当海藻酸钠质量分数为1.0%、pH 7、130℃条件下干热反应3h时制备的干热变性莲子淀粉成膜特性最优,为海藻酸钠与莲子淀粉干热反应的最佳工艺参数. 相似文献
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以羧甲基淀粉(CMS)为主要成膜基材,添加羧甲基纤维素钠(CMC)、山梨糖醇(Sorbitol, Sor)和玉米秸秆纤维素(CSC)制备复合可食膜。研究各成膜材料质量浓度对膜的抗拉强度和断裂伸长率的影响,通过响应面试验优化羧甲基淀粉基复合可食膜的最佳制备工艺。结果表明:当CMS质量浓度为3.95 g/100 mL, CMC质量浓度为0.92 g/100 mL, Sor质量浓度为1.64 g/100 mL, CSC质量浓度为0.79 g/100 mL时,膜的抗拉强度和断裂伸长率分别达到19.43 MPa和26.87%。扫描电子显微镜和傅里叶红外光谱分析表明各成膜材料各组分之间的相容性较好,分子间的氢键作用加强。 相似文献
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菠萝皮渣提取果胶的研究 总被引:1,自引:0,他引:1
以热烫后烘干的菠萝皮为研究材料,采用酸解法对菠萝皮渣中果胶的提取工艺进行研究,结果表明:经过热烫处理后的果胶的提取率是3.2%,未经热烫处理的果胶的提取率是2.5%。选用柠檬酸-盐酸作为萃取剂,提取率、色泽优于其它酸萃取剂。酸解法提取果胶的最佳工艺参数为:温度90℃、pH 2.0、时间110min、固液比1:14;在此条件下测得粗果胶的提取率为6.11%。 相似文献
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橙皮果胶可食性保鲜膜的应用 总被引:1,自引:0,他引:1
利用橙皮提取果胶,检测果胶样品的质量,分析得出该果胶产品符合作为食品添加剂的国家标准。利用橙皮果胶为主要原材料制备的薄膜各项指标为:透光率为87.8%,厚度为0.127 mm,抗拉强度为3.983 MPa,断裂伸长率为24.883%。文中还将果胶标准品膜、提取的果胶样品膜和购买的PE膜进行物理特性的分析对比,并应用于猪肉的保鲜,通过分析汁液渗出量、pH值、挥发性盐基氮和细菌总数4个指标的变化,证明橙皮果胶可食性保鲜膜对冷鲜猪肉的保鲜效果明显优于PE塑料保鲜膜,具有良好的实用价值。 相似文献
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Phaviphu Khamsucharit Kamlai Laohaphatanalert Paiboolya Gavinlertvatana Klanarong Sriroth Kunruedee Sangseethong 《Food science and biotechnology》2018,27(3):623-629
Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source. 相似文献
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本实验分别以天然马铃薯淀粉(potato starch,PS)、改性马铃薯淀粉(包括羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HDP)、醋酸淀粉(acetate starch,AS)和氧化淀粉(oxidized starch,OS))为基材,通过流延法制备可食用淀粉膜,考察冻融处理对膜物理性质、机械性能、阻隔性能、微观结构和热稳定性的影响。X射线衍射结果表明,马铃薯来源的淀粉颗粒具有典型的B型晶体结构,在成膜过程中淀粉结晶度降低,冻融处理后淀粉膜晶体峰强度明显减弱。扫描电子显微镜观察结果显示,冻融处理破坏了淀粉膜的微观结构,其中PS膜上出现明显裂纹,AS膜上出现蜂窝和层状结构,而HDP和OS淀粉膜具有更完整的形态。热重分析结果表明,随着温度的升高,淀粉膜的热重曲线出现4 个质量损失阶段,分别对应水分散失、甘油挥发、淀粉解聚及淀粉分解,而冻融处理对膜热稳定性影响较小。常温条件下,PS膜具有最佳的机械性能,其拉伸强度为2.29 MPa,断裂伸长率为68.82%。在3 个冻融循环后,淀粉膜的拉伸强度至少增加了2 倍,断裂伸长率普遍降低,而溶解度和水蒸气透过率仅有轻微变化。综合考虑不同淀粉膜微观结构、机械性能、水蒸气透过率及水溶性,HDP膜表现出更好的冻融稳定性,可应用于冷冻低水分食品的保藏。 相似文献
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《Food research international (Ottawa, Ont.)》2007,40(3):365-370
Banana flour, obtained from banana cv. Kluai Namwa, was used to form banana films. The effect of banana flour, glycerol (Gly) and pectin content on film oxygen permeability (OP) and mechanical properties of banana films were studied. Banana flour content significantly affected film OP; whereas, Gly and pectin contents did not significantly affect film OP. Increasing banana flour and pectin contents enhanced film strength; thus, it showed higher film elastic modulus (EM) and tensile strength (TS) but less film % elongation (% E) (p ⩽ 0.05). In contrast, increasing Gly content reduced the film strength and improved film flexibility; therefore, it decreased film EM and TS but increased film % E (p ⩽ 0.05). Banana films showed good sealability, which can make these films suitable as sachets or pouches for dry foods, thus reducing the need for plastic materials. 相似文献
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为实现赣州脐橙皮的资源化利用,以超声微波协同萃取法提取赣州脐橙皮果胶(GOP)。采用Box-Behnken试验对工艺参数进行优化,并对获得的果胶进行pH改性,研究改性前后果胶理化性质的变化,进一步研究其体外抗氧化活性,以及对玉米淀粉糊化和体外消化的影响。结果表明,果胶提取的最优工艺条件为:微波功率550 W,微波时间30 min,pH2.4,液料比25.00 mL?g-1,在此条件下,最终GOP得率为18.25%±0.31%。经过改性,其果胶酯化度由74.10%±2.73%下降到33.27%±2.47%、半乳糖醛酸含量由74.65%±1.11%显著(P<0.05)增加至88.19%±2.98%。两种果胶均表现了较良好的抗氧化活性,改性后,果胶的抗氧化能力增强,其浓度为8 mg/mL时,对DPPH、ABTS自由基的清除率分别达到84.35%±0.28%和87.33%±0.43%。果胶的加入显著(P<0.05)提高慢消化淀粉(SDS)和抗性淀粉(RS)的含量,并增加淀粉糊状物中小颗粒的比例,抑制淀粉颗粒的溶胀,从而抑制了淀粉消化。pH改性果胶对淀粉消化的抑制作用优于未改性果胶。本研究为赣州脐橙皮果胶的开发和利用提供理论依据和技术支撑。 相似文献
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Milena R. Martelli Taís T. Barros Márcia R. de Moura Luiz H. C. Mattoso Odilio B. G. Assis 《Journal of food science》2013,78(1):N98-N104
Abstract: Puree prepared from over‐ripe peeled bananas was used as raw material for films processing in a laboratory padder. Pectin and glycerol as plasticizer were added in small concentrations and chitosan nanoparticles (88.79 ± 0.42 nm medium size) incorporated at 0.2% (dry weight basis) as reinforcement material. The mechanical properties, water vapor transmission, thermal stability, and scanning electron microscopy of fractured film surfaces were characterized. Both pectin and glycerol demonstrated an important role in promoting elongation and film handability as was expected. The incorporation of nanoparticles promoted noticeable improvement of the mechanical properties and acted in reducing the water vapor permeation rate, by 21% for films processed with pectin and up to 38% for films processed without pectin, when compared to the control (puree films with no pectin and nanoparticles additions). Microscopic observation revealed a denser matrix when nanoparticles are incorporated into the films. Practical Application: The development of films from fruit purees head to a new strategy for plastic processing from natural resources. The over‐ripe or even waste banana can be adequately prepared for batch films processed with reasonable mechanical and barrier properties, suitable for applications in the food segment. The addition of small fractions of chitosan nanoparticles, form nanocomposites enhancing mechanical and thermal stability broadening potential film applications. 相似文献
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《International Journal of Food Properties》2013,16(3):693-703
Abstract Apple peel, the major waste in preserves manufacturing, contained 1.21% pectin. Peel waste could be stabilized with 600 ppm sulphur dioxide and 1% citric acid. Pectin extraction was better in citric acid than hydrochloric acid. The pectin powder was prepared by triple extraction with citric acid solution (1%) clarification through sedimentation, concentration (24°B), precipitation using ethyl alcohol, vacuum drying and grinding. Physico-chemical properties of pectin powder revealed moisture (10.0%), total ash (1.4%), equivalent weight (652.48), methoxyl content (3.7%), anhydrouronic acid (62.82%), degree of esterification (33.44%), acetyl value (0.68), and jelly grade (80). 相似文献
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Mechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch-Based Edible Films 总被引:3,自引:0,他引:3
ABSTRACT: Tensile strength (TS), elongation (E), water vapor permeabilities (WVP) and solubilities were determined for highly carboxymethylated starch (HCMS)-based edible films plasticized with sorbitol (S), xylitol (X), mannitol (M) and glycerol (G). TS and E of HCMS-based film increased as the concentration of plasticizer S, M or × increased. TS of the HCMS-based film containing combined plasticizers were higher than those of films containing single plasticizer. The WVP of HCMS-based films seemed to decreased as the concentration of M, X or G plasticizer increased. Increasing plasticizer concentrations in HCMS-based film resulted in decreasing solubility of the films. 相似文献