张书艳,侯菲翔,麦俊熙,冼伟雄,朱杰,李琳.淀粉链/支比对淀粉-壳聚糖交联薄膜结构及性质的影响[J].,2020,36(6):82-88.
淀粉链/支比对淀粉-壳聚糖交联薄膜结构及性质的影响
Structures and Property Characterization of Starch-chitosan Crosslinking Films with Different Amylose/amylopectin Ratio
投稿时间:2019-12-12  
DOI:10.13982/j.mfst.1673-9078.2020.6.1219
中文关键词:  壳聚糖  淀粉  链/支比  交联
英文关键词:chitosan  starch  amylose/amylopectin ratio  crosslinking
作者简介:张书艳(1990-),女,助理实验师,研究方向:多糖结构修饰与功能材料 通讯作者:朱杰(1986-),男,博士,副教授,研究方向:多糖结构修饰与功能材料;共同通讯作者:李琳(1962-),男,博士,教授,研究方向:食品生物化
基金项目:大学生创新创业训练计划(201811819039),东莞理工学院高层次人才(创新团队)科研启动项目(KCYCXPT2017007)
作者单位
张书艳 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
侯菲翔 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
麦俊熙 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
冼伟雄 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
朱杰 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
李琳 (东莞理工学院食品健康工程与智能化加工研究中心,化学工程与能源技术学院,广东东莞 523808) 
AuthorInstitution
ZHANG Shu-yan (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
HOU Fei-xiang (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
MAI Jun-xi (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
XIAN Wei-xiong (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
ZHU Jie (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
LI Lin (Engineering Research Center of Health Food Design & Nutrition Regulation//School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China) 
摘要点击次数: 17
全文下载次数: 17
中文摘要:
      本文以4种玉米淀粉(waxy、normal、G50、G80)制备淀粉-壳聚糖交联薄膜,利用扫描电子显微镜(SEM)、红外光谱分析仪(FTIR)、X-射线衍射仪(XRD)、接触角仪(CA)及热重分析仪(TGA)探讨了不同淀粉-壳聚糖交联薄膜的结构和性质差异。结果表明,壳聚糖自交联薄膜的断面易产生孔洞,而淀粉-壳聚糖交联薄膜断面中无孔洞结构;随着直链淀粉含量升高,交联薄膜断面的粗糙形貌更加明显。在交联体系中,壳聚糖与淀粉分子形成新的氢键,G50、G80自交联薄膜在2θ=17.36°附近弱衍射峰消失,4种淀粉-壳聚糖交联薄膜整体均呈无定型态;壳聚糖自交联薄膜的水接触角CA=76.57°±1.35°,不同链/支比淀粉与壳聚糖交联后,淀粉-壳聚糖交联薄膜的接触角均增大,且支链淀粉含量越高,薄膜的亲水性越强;同时,淀粉-壳聚糖交联薄膜的热稳定性低于壳聚糖或淀粉自交联薄膜。以上结果可为淀粉-壳聚糖交联薄膜在食品包装中的合理应用提供参考。
英文摘要:
      Starch-chitosan crosslinking films were prepared by starch with different amylose/amylopectin ratios (waxy, normal, G50 and G80). Scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction technology (XRD), Contact angle meter (CA) and Thermal gravimetric analysis (TGA) were applied to characterize the morphology, multi-scale structures and thermal property discrepancies of starch-chitosan crosslinking films. The results showed that cavities were formed in the film prepared by the self-cross linkage of chitosan. When chitosan was crosslinked with starch, holes disappeared and homogenous fractured surface were newly formed in the film, and with the increase of amylose content, the roughness of cross-linked film was more obvious. In the meanwhile, new hydrogen-bonds were newly formed by crosslinking of chitosan and starch, the weak diffraction peaks around at 2θ=17.36° of G50 and G80 self-crosslinking films disappeared, and the interactions promoted amorphous structures formation in all chitosan-starch crosslinking films. The contact angle of chitosan self-crosslinking film was 76.57°±1.35°, when chitosan was crosslinked with starch with different amylose/amylopectin ratio, the contact angles of all starch-chitosan crosslinking films were increased, and films with higher amylopectin content showed stronger hydrophilia. The cross-linkage of chitosan and starch accelerated the depolymerization and decomposition of macromolecules, leading to lower thermal stabilities compared with the films by self-crosslinking of starch and chitosan. The results could provide reasonable utilization of starch-chitosan crosslinking film in the field of food packaging.
查看全文  查看/发表评论  下载PDF阅读器
关闭