| 马铃薯淀粉基可食薄膜的研究 |
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| 引用本文： | 毕会敏,马中苏,闫革华,李欣欣,石晶,王昕. 马铃薯淀粉基可食薄膜的研究[J]. 吉林大学学报(工学版), 2003, 33(4): 109-112 |
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| 作者姓名： | 毕会敏 马中苏 闫革华 李欣欣 石晶 王昕 |
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| 作者单位： | 1. 吉林大学,生物与农业工程学院,吉林,长春,130025
2. 中国人民解放军军需大学,吉林,长春,130062 |
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| 基金项目： | 解放军总后勤部资助项目，吉林大学创新基金资助项目。 |
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| 摘 要： | 研究了一种可以迅速溶于热水的可食性薄膜。该薄膜以马铃薯淀粉作为基材,羧甲基纤维素钠作为增强剂,环氧丙烷作为交联剂。正交优化试验结果表明,对膜的抗张强度和断裂伸长率影响最显著的因素是淀粉的浓度,对膜的热水速溶率影响最显著的因素是干燥温度。
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| 关 键 词： | 马铃薯淀粉 可食薄膜 速溶 |
| 文章编号： | 1671-5497(2003)04-0109-04 |
| 修稿时间： | 2003-04-08 |
A study on potato starch edible films |
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| Abstract: | An edible film based on potato starch was studied,which can be instantly soluted in hot water. For the film,the carboxymethylcellulose as the intensifier was added in the solution and the epihydrin was used as the cross link agent.The results of optimized experiments that summarized by variance analysis show that the most remarkable factor influencing the tensile strength and elongation is the potato starch density while the most evident factor affecting the instant solute ratio in the hot water is the dry temperature of the film. |
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| Keywords: | potato starch edible film instant |
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