卡拉胶/魔芋胶复合膜保鲜纳米SiO_2修饰工艺优化
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摘要
利用绿色合成方法以卡拉胶/魔芋胶为基膜,添加纳米SiO_2和甘油对其进行修饰,并通过正交试验设计优化卡拉胶/魔芋胶/纳米SiO_2复合涂膜的制备工艺条件,且通过电子扫描显微镜(SEM)、红外光谱分析(FTIR)、X射线衍射光谱分析(XRD)和紫外光谱分析(UV)对复合膜的微观结构进行表征。结果表明,当纳米SiO_2添加量、卡拉胶与魔芋胶质量比、甘油添加量分别为0.03%,1∶3,0.7%时,复合膜具有最佳综合性能,其透光率为84.26%,透氧性为0.15 g/(m2·d),透CO2性为0.207 g/(m2·d),水溶性值为51.78%,溶胀度为76.90%,透水率为62.31%。比未修饰的卡拉胶/魔芋胶复合膜的性能更优。纳米SiO_2的添加使复合膜中的氢键加强。将制备的纳米复合膜用于双孢蘑菇的保鲜,保鲜质量和保鲜时间比对照组均有明显提高。
Carrageenan/konjac glucomannan edible blend films were prepared and modified by adding nano-SiO_2 and glycerin with green synthetic method.It was optimized the preparation conditions of carrageenan/konjac glucomannan/nano-SiO_2 composite film by orthogonal test.The structure and properties of modified nano-composite film prepared were characterized by scanning electron microscope(SEM),infrared spectroscopy(FTIR) and ultraviolet and visible spectrum(UV),respectively.The results showed that the high performance composite film can be obtained when 0.03% of nanoSiO_2,3 ∶ 1 of the mass ratio of carrageenan and konjac glucomannan and 0.7% of glycerin are used during preparation,which the light trabsmittance of modified composite film is 84.26%,the oxygen permeability is 0.15 g/(m2·d),the carbon permeability is 0.207 g/(m2·d),the water solubility is 51.78%,the swelling degree is 76.90%,the water permeability rate is 62.31%.And the strong intermolecular hydrogen bonds took place between KC and KGM in the films.Moreover,the prepared nano-SiO_2 modified film was examined by using it as coating film for Agaricus bisporus fresh keeping,and the results demonstrate that,compared with the control(the non-modifier film),both the fresh keeping qualities and time of the coated Agaricus bisporus are improved significantly by coating them with the prepared nano-SiO_2 modified film.
Carrageenan/konjac glucomannan edible blend films were prepared and modified by adding nano-SiO_2 and glycerin with green synthetic method.It was optimized the preparation conditions of carrageenan/konjac glucomannan/nano-SiO_2 composite film by orthogonal test.The structure and properties of modified nano-composite film prepared were characterized by scanning electron microscope(SEM),infrared spectroscopy(FTIR) and ultraviolet and visible spectrum(UV),respectively.The results showed that the high performance composite film can be obtained when 0.03% of nanoSiO_2,3 ∶ 1 of the mass ratio of carrageenan and konjac glucomannan and 0.7% of glycerin are used during preparation,which the light trabsmittance of modified composite film is 84.26%,the oxygen permeability is 0.15 g/(m2·d),the carbon permeability is 0.207 g/(m2·d),the water solubility is 51.78%,the swelling degree is 76.90%,the water permeability rate is 62.31%.And the strong intermolecular hydrogen bonds took place between KC and KGM in the films.Moreover,the prepared nano-SiO_2 modified film was examined by using it as coating film for Agaricus bisporus fresh keeping,and the results demonstrate that,compared with the control(the non-modifier film),both the fresh keeping qualities and time of the coated Agaricus bisporus are improved significantly by coating them with the prepared nano-SiO_2 modified film.
引文
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[2]张莉琼,李新芳,刘晓艳,等.魔芋葡甘聚糖-卡拉胶可食性包装复合膜性能影响研究[J].食品工业科技,2013,34(16):114-116.
[3]WU C H,PENG S H,WEN C R,et al.Structural characterization and properties of konjac glucomannan/curdlan blend films[J].Carbohydrate Polymers,2012,89(2):497-503.
[4]LILIAN E A,CRISTIN T,MARIA C V,et al Characterization of quinoa protein-chitosan blend ed ible films[J].Food Hydrocolloids,2011,25(5):879-886.
[5]JOANA T M,MIGUEL A C,ANA I B,et al Synergistic effects betweenκ-carrageenan and locust bean gum on physicochemical properties of ediblefilms made thereof[J].Food Hydrocolloids,2012,29(2):280-289.
[6]ZHU G L,SHENG L,TONG Q Y,et al.Preparation and characterization of carboxymethyl-gellan and pullulan blend films[J].Food Hydrocolloids,2014,35(3):341-347.
[7]WANG L,XIAO M,DAI S H,et al.Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films[J].Carbohydrate Polymers,2014,101(1):136-145.
[8]庞杰,吴春华,温成荣,等.魔芋葡甘聚糖凝胶研究进展及其问题[J].中国食品学报,2011,11(9):181-187.
[9]魏玉,王元兰.κ-卡拉胶与魔芋胶复配凝胶结构探讨[J].食品科学,2012,33(9):47-49.
[10]谢建华,庞杰,林惠清,等.魔芋葡甘聚糖-卡拉胶共混膜制备及其性能研究初探[J].现代食品科技,2007,23(4):26-27.
[11]王明力,陶希芹,王文平,等.壳聚糖保鲜涂膜纳米SiOx修饰工艺优化的研究[J].高校化学工程学报,2009,23(2):314-320.
[12]孟祥胜,王鹏,毛桂洁.聚乙烯醇/纳米二氧化硅复合薄膜的制备及性能[J].高分子材料科学与工程,2007,23(1):133-136.
[13]雷艳雄,尹月玲,王佳媚,等.聚乙烯醇基涂膜材料纳米SiO2改性对其成膜包装效能特性的影响[J]食品科学,2012,33(6):232-237.
[14]RHIM J W,W L F.Mechanical and water barrier properties of agar/κ-carrageenan/konjac glucomannan ternary blend biohydrogel films[J].Carbohydrate Polymers,2013,96(1):71-81.
[15]张莉琼,李新芳,刘晓艳,等.魔芋葡甘聚糖-卡拉胶可食性包装复合膜性能影响研究[J].食品工业科技,2013,34(16):114-116.
[16]王相友,闫聪聪,刘战丽.可食性涂膜对双孢蘑菇生理和品质的影响[J].农业机械学报,2012,43(1):141-145.
[17]罗祥骥,周家彦.包装材料试验方法透湿率:GB/T16928-1997[S].北京:国家技术监督局,1997.
[18]ASTM.Standard test methods for water vapor transmission of materials[J].Designation E96-93,1993:701-708.
[19]李俊俊.引发交联聚乙烯醇渗透汽化膜的制备及分离性能[D].无锡:江南大学,2013.
[20]ASTM.Standard test methods for tensile properties of thin plastic sheeting[S].Philadelphia:American Society for Testing Materials,1995.
[21]王佳媚,靳国锋,章建浩,等.混合型火腿专用脱氧剂研制及脱氧特性研究[J].食品科学,2009,30(24):183-187.
[22]谢文娟,韩永生.壳聚糖-葡甘聚糖共混改性的研究[J].包装工程,2008,29(2):27-29.
[23]WEAVER K D,STOFFER J O,DAY D E.Preparation and properties of optically transparent,pressured-cured poly(Methacrylate)composites[J].Polym Compos,1993,14(3):515-523.
[24]汪斌华,黄婉霞,刘雪峰,等.纳米SiO2的光学特性研究[J].材料科学与工程学报,2003,21(4):514-517.
[25]郭卫红,唐颂超,周达飞,等.纳米SiO2在MMA单体中在位分散聚合的研究[J].材料导报,2000(10):71-72.
[26]吴昊.壳聚糖衍生物的制备及对果蔬保鲜作用研究[D].青岛:中国海洋大学,2011.
[27]滕立军,李永馨,冯梅,等.水果蔬菜保鲜薄膜研究与应用[J].中国包装工业,2002,4(94):48-49.
[28]王明力,陶希芹,王文平,等.壳聚糖保鲜涂膜纳米SiOx修饰工艺优化的研究[J].高校化学工程学报,2009(23):314-320.
[29]叶炳鸿.魔芋葡甘聚糖相互作用位点及微观结构的变化过程[D].福州:福建农林大学,2007.
[30]王元兰,黄寿恩,魏玉.κ-卡拉胶与魔芋胶复配胶的流变性能及其微观结构研究[J].中国食品学报,2012,12(7):49-54.
[31]郑优,陈超,黄艳斌,等.纳米级食品保鲜膜的研究进展[J].食品科学,2012,33(15):303-306.