超声波对玉米淀粉成膜性能影响的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.12 超声波对玉米淀粉成膜性能影响的研究 陈光，王香琪，孙旸，刘洁心，徐杨 （吉林农业大学生命科学学院，吉林长春 130118） 摘要：利用超声波对玉米淀粉糊进行处理，使其成膜，并对膜的抗拉强度、断裂伸长率、透光率、水蒸气透过系数、透油系数 及表面微观结构进行分析。超声波处理的玉米淀粉溶液所成膜的机械性能、阻隔性以及表面微观结构都有所改善。其中 1200 W 处理 15 s 时效果最佳，抗拉强度达到最大 13.68 MPa、断裂伸长率27.8%、水蒸气透过系数 0.1098 (g/cm2 2 ·d)，透油系数 0.0113 (g·mm/cm ·d)。 关键词：超声波；可食膜；微观结构；玉米淀粉 文章篇号：1673-9078(2010)12-1314-1318 Effect of Ultrasonic Treatment on Film-forming Capability of Corn Starch CHEN Guang, WANG Xiang-qi, SUN yang, LIU jie-xin, XU yang (College of Life Sciences, Jilin Agricultural University, Changchun 130118, China) Abstract: With ultrasonic treatment, maize starch gum membrane formed and its tensile strength, elongation at break, light transmittance, coefficient of moisture vapor permeability, coefficient of oil permeability, and surface microstructure were investigated. It was found that Mechanical performance, barrier property and surface microstructure of membrane from ultrasonic treatment of maize starch are greatly improved. Hereinto, better effect is achieved at 1200 W 15 s, tensile strength can achieve 13.68 MPa, elongation at break is 27.8%, coefficient of moisture vapor permeability is 0.1098 (g/cm2 2 ·d), coefficient of oil permeability is 0.0113 (g·mm/cm ·d). Key words: ultrasonic; edible film; microscopic structure; corn starch 可食性包装膜（Edible Packaging Films, EPF ）是 所；101-2-BS-II电热恒温鼓风干燥箱，上海跃进医疗 以天然可食性物质（如淀粉，多糖，蛋白质，纤维素 器械厂；Nikon倒置显微镜；电子天平，德国Sartorius； 等）为原料，通过不同分子间相互作用而形成的具有