淀粉基食品包装膜材料的研究进展-包装工程.PDFVIP

第39 卷 第3 期 包 装 工 程 2018 年2 月 PACKAGING ENGINEERING ·83 · 新材料技术 淀粉基食品包装膜材料的研究进展 张晓晓，黄丽婕，陈杰，徐铭梓，黄崇杏，柴坤刚 （广西大学，南宁 530004 ） 摘要：目的 将淀粉应用于绿色包装领域，开发出具有良好生物降解性的淀粉基食品包装膜材料。方法 综 述淀粉种类、增塑剂、多糖、脂质及类脂物质、蛋白质、交联剂、无机物和活性物质等对淀粉膜性能的 影响。结果 在淀粉膜的制备中，选用高直链淀粉含量的淀粉，并加入增塑剂和交联剂可以改善淀粉膜 的力学性能，降低薄膜的水蒸气渗透性；淀粉与多糖或蛋白质复合后，不同成膜材料优势互补，薄膜性 能会得到改善，加入脂质或类脂物质可改善薄膜的阻水性。结论 随着研究的深入，淀粉基食品包装膜 材料在很多领域都会有广阔的应用前景。 关键词： 淀粉；食品包装膜；生物降解 中图分类号：TB484.6 ；TS206.4 文献标识码：A 文章编号： 1001-3563(2018)03-0083-06 DOI ：10.19554/j.cnki.1001-3563.2018.03.016 Research Progress of Starch-based Food Packaging Film ZHANG Xiao-xiao, HUANG Li-jie , CHEN Jie, XU Ming-zi , HUANG Chong-xing , CHAI Kun-gang (Guangxi University, Nanning 530004, China) ABSTRACT: The work aims to apply the starch in the field of green packaging, and develop starch-based food packaging films with good biodegradability. The effects of starch types, plasticizers, polysaccharides, lipids and lipid substances, proteins, crosslinking agents, inorganic substances and active substances on the properties of starch films were reviewed. In the preparation of starch film, the use of high amylose content of starch, and the addition of plasticizer and crosslinking agent could improve the mechanical properties of starch film and reduce the films water vapor permeability. Starch was combined with polysaccharide or protein to make the advantages of different film-forming materials complement each other, thus the performance of film was improved. The addition of lipid or lipid substances could improve the films water resistance. With the deepening of research, the starch-based food packaging film will have a v