| 挤压吹塑法制备淀粉基可食膜及其性能表征 |
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| 引用本文： | 孙万海,董海洲,侯汉学,任伟伟,高伟.挤压吹塑法制备淀粉基可食膜及其性能表征[J].食品与发酵工业,2011,37(1). |
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| 作者姓名： | 孙万海 董海洲 侯汉学 任伟伟 高伟 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东,泰安,271018 |
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| 基金项目： | 国家高新技术研究发展计划(863计划)重点项目 |
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| 摘 要： | 以甘油为增塑剂,普兰多糖为黏合增强剂,采用熔融共混挤出技术制备热塑性淀粉,再挤出吹塑制备淀粉基可食膜。研究甘油对热塑性淀粉流变性、玻璃化转变温度、相变焓和微观形貌的影响;并研究了湿度环境对可食膜力学性能的影响及甘油对淀粉可食膜力学性能及热稳定性的影响。结果表明:甘油能有效的改善了热塑性淀粉的流变性和微观结构,降低热塑性淀粉的玻璃化转变温度,使淀粉结晶熔融焓变减小。实验制备的热塑性淀粉膜适宜在湿度40%的环境下使用;且在该湿度条件下,甘油添加量28%时,淀粉可食膜的纵向拉伸强度为5.26 MPa,断裂伸长率达到137.9%,横向拉伸强度为4.92 MPa,断裂伸长率为118.0%。
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| 关 键 词： | 甘油 挤压吹塑 流变性 |
The Preparation and Characterization of An Edible Film Using Extrusion Blow Molding |
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| Sun Wan-hai,Dong Hai-zhou,Hou Han-xue,Ren Wei-wei,Gao Wei.The Preparation and Characterization of An Edible Film Using Extrusion Blow Molding[J].Food and Fermentation Industries,2011,37(1). |
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| Authors: | Sun Wan-hai Dong Hai-zhou Hou Han-xue Ren Wei-wei Gao Wei |
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| Affiliation: | Sun Wan-hai,Dong Hai-zhou,Hou Han-xue,Ren Wei-wei,Gao Wei(College of Food Scienc and Engineering,Shan Dong Agricultural University,Tai'an 271018,China) |
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| Abstract: | A thermoplastic starch was prepared by melting processing method using glycerol as a plasticizer and pullulan as an adhesion reinforcing agent.Edible film was prepared by using extrusion blow molding.The effect of glycerol on rheological behavior,glass-transition temperature,enthalpy of phase change and microstructure was investigated.The effect of ambient humidity on mechanical property and thermal stability were studied.The result showed that glycerol can improve the rheological behavior and microstructur... |
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| Keywords: | glycerol extrusion blow molding rheological behaviour glass-transition temperature mechanical property |
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