[关键词]
[摘要]
以交联酯化和酯化交联改性玉米淀粉为原料,制备可食性保鲜膜。研究了淀粉膜的成膜性能,利用傅利叶变换红外谱仪(FT-IR),X-射线衍射(XRD)和扫描电镜(SEM)对改性淀粉和膜的结晶度和形貌进行表征分析,并对其进行荔枝和黄皮的保鲜实验。结果表明:交联酯化膜能显著提高膜的抗拉强度,而酯化交联膜能有效降低水蒸气透过率,两者均能提高膜的透光率。两种膜对荔枝和黄皮的保鲜效果差异不显著。
[Key word]
[Abstract]
The properties of corn starch-based edible films formed from cross-linked esterified, esterified cross-linked modified starch were concerned in this paper. The crystallization degree and microstructure of the starch and films were studied by Fourier transform infrared spectrometer (FT-IR), X-ray diffraction and scanning electron microscopy respectively. Applications in preservation of litchi and clausena lansium were tested. The results showed that tensile strength of cross-linked esterified films were increased apparently while the water vapor permeability of esterified cross-linked films were decreased. Light transmittance of the two kinds of film was improved, but the preservation effects on litchi and clausena lansium were not significant.
[中图分类号]
[基金项目]
广东省农业领域引导项目(2009B020312009)