壳聚糖/玉米醇溶蛋白膜液的流变与膜热性能
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摘要
将壳聚糖与玉米醇溶蛋白按不同质量比共混得到了系列共混膜液(C/Z-0、C/Z-1、C/Z-3、C/Z-5)并通过溶液浇铸制得相应共混膜。通过旋转流变仪、SEM及DSC分析了不同质量比对共混膜液体系的流变特性、共混膜的微观结构及共混膜热特性的影响。结果表明:不同质量比的共混膜液均具有假塑性,且随着玉米醇溶蛋白质量分数的增加,膜液的稠度系数减小,流动指数增大(从0.849增加到0.882),共混膜液的活化能均逐渐升高。动态频率扫描流变学分析表明,储能模量和损耗模量均表现出对频率的依赖性,且随着玉米醇溶蛋白质量分数的增加,两者数值均上升,此外,交叉点向低频方向移动,表明分子间氢键作用力增强。C/Z-1共混膜中壳聚糖与玉米醇溶蛋白分子结合紧密,相容性好,这也导致了共混膜热稳定性的提高。
Chitosan was mixed with zein at different mass ratios to obtain a series of blend solutions(C/Z-0,C/Z-1, C/Z-3, C/Z-5), and then corresponding blend films were prepared by solution casting. The effects of mass ratios of chitosan to zein on the rheological properties of blend solution, the microstructure and thermal properties of blend film were analyzed by rotational rheometer, SEM and DSC. The results showed that all these blend solutions had pseudoplastic properties. With the increase of zein content, the consistency coefficient of blend solution decreased, and the fluid index increased from 0.849 to 0.882. Furthermore, the activation energy of blend solution increased gradually. The dynamic frequency scanning rheological analysis showed that both storage modulus and loss modulus were dependent on frequency. With the increase of zein content,both values increased, and the crossing point moved towards the low-frequency, indicating that the intermolecular hydrogen bonding force was enhanced. In C/Z-1 blend film, chitosan and zein molecules bound tightly and had good compatibility, which led to the improvement of thermal stability of blend film.
Chitosan was mixed with zein at different mass ratios to obtain a series of blend solutions(C/Z-0,C/Z-1, C/Z-3, C/Z-5), and then corresponding blend films were prepared by solution casting. The effects of mass ratios of chitosan to zein on the rheological properties of blend solution, the microstructure and thermal properties of blend film were analyzed by rotational rheometer, SEM and DSC. The results showed that all these blend solutions had pseudoplastic properties. With the increase of zein content, the consistency coefficient of blend solution decreased, and the fluid index increased from 0.849 to 0.882. Furthermore, the activation energy of blend solution increased gradually. The dynamic frequency scanning rheological analysis showed that both storage modulus and loss modulus were dependent on frequency. With the increase of zein content,both values increased, and the crossing point moved towards the low-frequency, indicating that the intermolecular hydrogen bonding force was enhanced. In C/Z-1 blend film, chitosan and zein molecules bound tightly and had good compatibility, which led to the improvement of thermal stability of blend film.
引文
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[7]Wu C,Tian J,Li S,et al.Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging[J].Carbohydrate Polymers,2016,146(8):10-19.
[8]Sun G,Liang T,Tan W,et al.Rheological behaviors and physical properties of plasticized hydrogel films developed fromκ-carrageenan incorporating hydroxypropyl methylcellulose[J].Food Hydrocolloids,2018,85(12):61-68.
[9]Ma Q,Du L,Yang Y,et al.Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol(PVA)[J].Food Hydrocolloids,2017,63(2):677-684.
[10]Dai L,Sun C,Wei Y,et al.Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles[J].Food Hydrocolloids,2017,74(1):239-248.
[11]Chen C H,Wenshiuh K,Lai L S.Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum[J].Food Hydrocolloids,2009,23(8):2132-2140.
[12]Jiang Yanwei(蒋艳伟),Liang Rong(梁荣),Cao Guangqun(曹光群).Study on pickering emulsions stabilized by starch nanocrystal with quaternized chitosan[J].Fine Chemicals(精细化工),2016,33(3):346-350,360.
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[14]Chang Rui(常蕊).The adhesion and rheologieal properties of modified zein[D].Hangzhou:Zhejiang University(浙江大学),2010.
[15]Rusu L C,Kaya D A,Ghica M V,et al.Eucalyptus-collagen composite gels for dentistry applications[J].Digest Journal of Nanomaterials&Biostructures,2014,9(1):317-323.
[16]Haminiuk C W I,Sierakowski M,Branco I G,et al.Rheological study of ternary mixtures and pectic gels of red fruit pulps[J].International Journal of Food Science&Technology,2010,42(6):629-639.
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[18]Wu Guojie(吴国杰),Yao Ruhua(姚汝华).Study on rheological properties of chitosan solution[J].Journal of South China University of Technology(华南理工大学学报),1997,25(10):62-66.
[19]Wang Xiaoshan(王晓珊),Yuan Yi(袁毅),Gong Jingni(龚静妮),et al.Rheological properties of tara gum/konjac glucomannan blend hydrogels[J].Fine Chemicals(精细化工),2018,35(10):1707-1712.
[20]Wu Leiyan(吴磊燕).Study on modification,surface properties and film forming properties of zein[D].Guangzhou:South China University of Technology(华南理工大学),2010.
[21]Wang S,Zhan Y,Wu X,et al.Dissolution and rheological behavior of deacetylated konjac glucomannan in urea aqueous solution[J].Carbohydrate Polymers,2014,101(1):499-504.
[22]Dak M,Verma R C,Jaaffrey S N A.Effect of temperature and concentration on Rheological properties of“Kesar”mango juice[J].Journal of Food Engineering,2007,80(4):1011-1015.
[23]Tan Hongzhuo(谭洪卓),Tan Bin(谭斌),Liu Ming(刘明),et al.Advances in the study of rheological properties of starch[J].Journal of the Chinese Cereals and Oils Association(中国粮油学报),2008,23(4):215-220.
[24]Li Peilong(栗培龙),Ma Lixia(马莉霞),Feng Zhengang(冯振刚),et al.Rheological properties of aged asphalt based on Arrhenius equation[J].Journal of Chang'an University:Natural Science Edition(长安大学学报:自然科学版),2017,37(5):1-7,14.
[25]Danzer L A,Ades H,Rees E D.The helical content of zein,a water insoluble protein,in non-aqueous solvents[J].Biochimica et biophysica acta,1975,386(1):26-31.
[26]Ni X,Wang K,Wu K,et al.Stability,microstructure and rheological behavior of konjac glucomannan-zein mixed systems[J].Carbohydrate Polymers,2018,188(5):260-267.
[27]Liu Jingru(刘晶如),Huang Gaojun(黄高军),Yu Qiang(俞强).Rheological behavior of different generations of hydroxyl-terminated hyperbranched polyesters and their binary blends[J].Fine Chemicals(精细化工),2017,34(4):368-374.
[28]Wu Yun(武运),Miao Sen(苗森),Wang Lu(王璐),et al.Studies on the rheological properties and dynamic model of fresh mare's milk[J].Journal of Chinese Institute of Food Science and Technology(中国食品学报),2017,17(6):67-74.
[29]Chi Yujie(迟玉杰),Zhang Haokai(张好凯),Chi Yuan(迟媛),et al.Stability and rheological properties of liquid of egg and green pepper processed by high pressure homogenization cooperated with high acyl gellan gum[J/OL].Food Science(食品科学):1-11[2018-09-28].http://kns.cnki.net/kcms/detail/11.2206.TS.20180716.1420.050.html.
[30]Fu Yuying(傅玉颖),Shen Yali(沈亚丽),Chen Guowen(陈国文),et al.Effects of Na+and Ca2+concentrations on dynamic rheological properties of konjac glucomannan and xanthan gum gels[J].Transactions of the Chinese Society of Agricultural Engineering(农业工程学报),2018,34(1):301-307.
[31]Liu Ruixue(刘瑞雪),Fan Xiaomin(樊晓敏),Fu Xiaoming(傅晓明),et al.Synthesis and properties of thermo-sensitive PEG hydrogel[J].Fine Chemicals(精细化工),2018,35(3):429-436.
[32]Nonthanum P,Lee Y,Padua G W.Effect of pH and ethanol content of solvent on rheology of zein solutions[J].Journal of Cereal Science,2013,58(1):76-81.
[33]Pan Junxian(潘俊娴),Jiang Yulan(蒋玉兰),Lv Yangjun(吕杨俊),et al.Effect of tea products on the rheological properties of dough[J].Journal of Chinese Institute of Food Science and Technology(中国食品学报),2018,18(1):113-118.
[34]Arfat Y A,Ahmed J,Hiremath N,et al.Thermo-mechanical,rheological,structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles[J].Food Hydrocolloids,2017,62(1):191-202.
[35]Yoshimura M,Takaya T,Nishinari K.Rheological studies on mixtures of corn starch and konjac-glucomannan[J].Carbohydrate Polymers,1998,35(1):71-79.
[36]Nishinari K.Some Thoughts on the definition of a gel[M]//Gels:Structures,Properties,and Functions.2009:87-94.DOI:10.1007/978-3-642-00865-8_12.
[37]Jing Y,Huang J,Yu X.Preparation,characterization,and functional evaluation of proanthocyanidin-chitosan conjugate[J].Carbohydrate Polymers,2018,194(4):139-145.
[38]Luo X,He P,Lin X.The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan(KGM)[J].Food Hydrocolloids,2013,30(1):92-99.
[39]Tanaka H,Nishikawa Y,Koyama T.Network-forming phase separation of colloidal suspensions[J].Journal of Physics Condens Matter,2005,17(15):L143-L153.
[40]Sun Shenglin(孙圣麟),Liu Pengfei(刘鹏飞),Qin Yang(秦洋),et al.Effects of modification methods and maleic anhydride content on the properties of starch/polyhydroxyalkanoate composite films[J].Food Science(食品科学),2018,39(7):221-229.
[41]Jiang Bingxue(姜冰雪),Li Shuai(李帅),Wu Yuanyuan(武媛媛),et al.Preparation and properties of corn starch/eggshell powder composite film[J/OL].Food Science(食品科学):1-12[2018-12-09].http://kns.cnki.net/kcms/detail/11.2206.TS.20180919.1316.016.html.
[42]Baspinar Y,üstündas M,Bayraktar O,et al.Curcumin and piperine loaded zein-chitosan nanoparticles:Development and in-vitro characterisation[J].Saudi Pharmaceutical Journal,2018,26(3):323-334.
[43]Liu Juanli(刘娟丽),Li Xingwang(李兴旺),Huang Dajian(黄大建).Preparation and properties of chitosan/zein composite films enhanced by sepiolite[J].Fine Chemicals(精细化工),2015,32(4):371-375.
[44]Chen Guiyun(陈桂芸),Qu Liangfan(曲亮璠),Zhao Yu(赵宇),et al.Preparation and properties of antibacterial zein/chitosan composite film[J].Food Science(食品科学),2017,38(15):58-62.
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