明胶浸润预处理对挤出吹塑淀粉/明胶可食性复合膜性能的影响
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摘要
对明胶(gelatin,GEL)进行加水润胀(20%、25%、30%,质量分数)预处理,然后分别与氧化羟丙基淀粉(oxidized hydroxypropyl starch,OS)和羟丙基交联淀粉(hydroxypropyl distarch phosphate,HP)混合,添加起酥油作为疏水剂,硬脂酸锌、硬脂酸钙作为润滑剂,采用挤出吹塑工艺制备了可食性淀粉/明胶复合膜。通过扫描电镜(scanning electron microscope,SEM)、X射线衍射(X-ray diffraction,XRD)、差示量热扫描(differential scanning calorimetry,DSC)、低场核磁共振(low differential scanning calorimetry,L-NMR)、红外光谱(infrared spectroscopy,IR),研究了明胶润胀加水量对复合膜性能与结构的影响。结果表明:25%水润胀的明胶与氧化羟丙基淀粉的复合膜存在最好的相容性,具有最好的力学性能和阻水性。适宜的水分添加量有助于淀粉的糊化和明胶的熔融,有助于增强分子间的作用力和膜的均匀性。
Gelatin was wetted with 20%, 25% and 30% water, followed by mixing with oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate starch, respectively. Shortening was added as a hydrophobic agent. Zinc stearate and calcium stearate were added as lubricants. Edible starch/gelatin composite films were prepared by extrusion blowing. The effects of the amount of water added to gelatin on the properties and structures of starch/gelatin composite films were investigated by scanning electron microscopy, X-ray diffraction, differential calorimetry, low-field NMR, and infrared spectroscopy. The results showed that the films prepared from 25% water-wetting gelatin and oxidized hydroxypropyl starch had the best compatibility, mechanical properties, and water-resistant properties. Appropriate amount of water added to gelatin promoted starch gelatinization and gelatin melting, enhancing the intermolecular forces and homogeneity of the film.
Gelatin was wetted with 20%, 25% and 30% water, followed by mixing with oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate starch, respectively. Shortening was added as a hydrophobic agent. Zinc stearate and calcium stearate were added as lubricants. Edible starch/gelatin composite films were prepared by extrusion blowing. The effects of the amount of water added to gelatin on the properties and structures of starch/gelatin composite films were investigated by scanning electron microscopy, X-ray diffraction, differential calorimetry, low-field NMR, and infrared spectroscopy. The results showed that the films prepared from 25% water-wetting gelatin and oxidized hydroxypropyl starch had the best compatibility, mechanical properties, and water-resistant properties. Appropriate amount of water added to gelatin promoted starch gelatinization and gelatin melting, enhancing the intermolecular forces and homogeneity of the film.
引文
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[2] 林好,吴先辉,汪秀妹,等.魔芋葡甘聚糖/明胶流变特性及其成膜研究[J].中国粮油学报,2014,29(10):28-34.
[3] 侯汉学,张锦丽,董海洲,等.食用变性淀粉的营养价值及安全性评价[J].粮食与饲料工业,2002(11):37-38.
[4] BERTUZZI M A,VIDAURRE E F C,ARMADA M,et al.Water vapor permeability of edible starch based films[J].Journal of Food Engineering,2007,80(3):972-978.
[5] LU D R.Starch-based completely biodegradable polymer materials[J].Express Polymer Letters,2009,3(6):366-375.
[6] NU O Z C,LIU H S.YU L,et al Developing gelatin-starch blends for use as capsule materials[J].Carbohydrate Polymers,2013,92:455-461.
[7] FAKHOURI F M,COSTA D,YAMASHITA F,et al.Comparative study of processing methods for starch/gelatin films[J].Carbohydrate Polymers,2013,95(2):681-689.
[8] WANG K,WANG W,YE R,et al.Mechanical and barrier properties of maize starch-gelatin composite film:effects of amylase content[J].Journal of the Science of Food & Agriculture,2017,97(11):3 613.
[9] 郭培,董海洲,侯汉学,等.熔融挤出条件对可食性羟丙基交联淀粉-普鲁兰多糖复合膜性能的影响[J].食品与发酵工业,2011,37(12):33-37.
[10] AGUILAR-MéNDEZ M A,SAN MARTIN-MARTíNEZ E,ORTEGA-ARROYO L,et al.Application of differential scanning calorimetry to evaluate thermal properties and study of microstructure of biodegradable films[J].International Journal of Thermophysics,2010,31(3):595-600.
[11] MARIA T M C,CARVALHO R A D,SOBRAL P J A,et al.The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color,opacity,and thermal and mechanical properties of films based on PVA and gelatin blends[J].Journal of Food Engineering,2008,87(2):191-199.
[12] 刘鹏飞,孙圣麟,王文涛,等.增塑剂甘油对甘薯淀粉膜性能的影响研究[J].中国粮油学报,2015,30(10):15-20.
[13] 王坤,王稳航,张义,等.添加单宁对明胶可食膜性质的影响[J].现代食品科技,2017,33(3):251-256.
[14] 翁诗甫.傅里叶变换红外光谱分析[M].北京:化学工业出版社,2010.
[15] SCOPEL B S,RIBEIRO M E,DETTMER A,et al.Cornstarch-gelatin films:commercial gelatin versus,chromed leather waste gelatin and evaluation of drying conditions[J].Journal of Polymers & the Environment,2018,26(5):1 998-2 006.
[16] 熊婷,张英力,蔡清.基于低场磁共振技术的糖溶液检测[J].中国计量大学学报,2013,24(3):219-224.
[17] 杨慧萍,李冬珅,乔琳,等.基于低场核磁研究稻谷吸附/解吸过程水分分布变化[J].中国粮油学报,2016,31(12):6-11.
[18] LIU J,ZHU K,YE T,et al.Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J].Food Research International,2013,51(2):437-443.
[19] HAQ M A,HASNAIN A,JAFRI F A,et al.Characterization of edible gum cordia film:Effects of beeswax[J].LWT-Food Science and Technology,2016,68(1):674-680.
[20] MAUER L J.Mechanical and physical properties of cassava starch-gelatin composite films[J].International Journal of Polymeric Materials & Polymeric Biomaterials,2012,61(10):778-792.