交联酯化淀粉的成膜性能及其膜保鲜特性的研究

Film-forming Ability of the Cross-linked Esterified Corn Starch and the Preservation Properties of the Film

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。

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.