柠檬烯—玉米淀粉复合膜的制备及性能研究
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摘要
采用流延成膜法,利用玉米淀粉、柠檬烯及甘油制备一种新型可降解复合包装膜——柠檬烯—玉米淀粉复合膜。通过测试复合膜的力学性能、水蒸气透过率、吸水率等指标来分析复合膜的综合性能。结果表明,相比纯玉米淀粉膜,柠檬烯的加入使复合膜的透光率降低,力学性能和阻湿性能均得到改善,尤其是大大提高了复合膜的断裂伸长率。在玉米淀粉添加量20g,甘油添加量6g、柠檬烯添加量1.6g时断裂伸长率最高,为42.92%,且拉伸强度最高,为15.02MPa。该复合包装膜预期能够用作新型食品包装材料。
A new type of degradable composite packaging film,limonene-corn starch composite film,was prepared by casting film forming method using corn starch,limonene and glycerin.The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties,water vapor transmission rate,water absorption rate and the like.Results:compared with the pure corn starch film,the addition of limonene reduces the light transmittance of the composite film,and the mechanical properties and moisture barrier properties are improved,especially the elongation at break of the composite film is greatly improved.With the addittion of corn starch of 20 g,glycerin added of 6 g,and limonene of 1.6 g,the elongation at break was the highest of 42.92%,and the tensile strength was the highest of15.02 MPa.The composite packaging film is expected to be useful as a novel food packaging material.
A new type of degradable composite packaging film,limonene-corn starch composite film,was prepared by casting film forming method using corn starch,limonene and glycerin.The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties,water vapor transmission rate,water absorption rate and the like.Results:compared with the pure corn starch film,the addition of limonene reduces the light transmittance of the composite film,and the mechanical properties and moisture barrier properties are improved,especially the elongation at break of the composite film is greatly improved.With the addittion of corn starch of 20 g,glycerin added of 6 g,and limonene of 1.6 g,the elongation at break was the highest of 42.92%,and the tensile strength was the highest of15.02 MPa.The composite packaging film is expected to be useful as a novel food packaging material.
引文
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[2]GHIASI M S,CHEN J,VAZIRI A,et al.Bone fracture healing in mech-anobiological modeling:A review of principles and methods[J].Bone Rep,2017,6:87-100.
[3]ILANGUMARAN G,STRATTON G,RAVICHANDRANS,et al.Microbial De-gradation of Lobster Shells to Extract Chitin Derivatives for Plant Disease Management[J].Frontiers in Microbiology,2017,8(8):781.
[4]ANAYIK G A,MAJID I,KUMAR V.Developments in edible films and coatings for the extension of shelf life of fresh fruit[J].American Journal of Nutrition and Food Science,2015,2(1):16-20.
[5]GYARMATI B,SZILGYISZILAGYI B,SZILGYI A.Reversible interactions in self-healing and shape memory hydrogels[J].European Polymer Journal,2017,93:642-669.
[6]HUANG Hai-rong,WISMEIJER D,HUNZIKE R E B,et al.The Acute Inflammatory Response to Absorbed Collagen Sponge Is Not Enhanced by BMP-2[J].International Journal of Molecular Sciences,2017,18(3):498.
[7]LAFARGE C,BONNOTTE A,LHERMINIER J,et al.Trapping of carvacrol by konjac glucomannan-potato starch gels:stability from macroscopic to microscopic scale,using image processing[J].Food Hydrocolloids,2017,66:216-226
[8]CHARLES A L,CATO K,HUANG T C,et al.Functional properties of arrowroot starch in cassava and sweet potato composite starches[J].Food Hydrocolloids,2016,53:187-191.
[9]WIKMAN J,BLENNOW A,BULON A,et al.Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners[J].Biopolymers,2013,101(3):257-271.
[10]SUKHIJA S,SINGH S,RIAR C S.Physicochemical,crystalline,morphological,pasting and thermal properties of modified lotus rhizome(Nelumbo nucifera),starch[J].Food Hydrocolloids,2016,60:50-58.
[11]关天旺,刘嘉煜.柠檬烯的防腐作用及抑菌机理研究进展[J].保鲜与加工,2015(6):83-87.
[12]ZAHI M R,HATTAB M E,Liang Hao,et al.Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion ofε-polylysine[J].Food Chemistry,2017,221:18-23.
[13]刘雪,王静楠,陈文学,等.柠檬烯对铜绿假单胞菌的抑菌活性及其机理[J].食品工业科技,2018,39(7):1-5.
[14]王利强,贾超,卢立新,等.正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定[J].食品科学,2013,34(14):80-85.
[15]田莉雯,陈复生,宋小勇,等.玉米淀粉与小麦淀粉复合可食用膜工艺研究[J].食品工业科技,2016,37(20):290-294.
[16]丁克毅,王虹霞,刘军,等.果胶/壳聚糖抗菌膜结构及性能分析[J].西南民族大学学报:自然科学版,2014,40(5):680-685,636.
[17]许卉佳,刘仁杰.可食性马铃薯淀粉抑菌膜的研究[J].食品科技,2017,42(3):195-198.
[18]LI Jing,YE Fa-yin,LEI Lin,et al.Combined effects of octenylsuccination and oregano essential oil on sweet potato starch films with an emphasis on water resistance[J].International Journal of Biological Macromolecules,2018,115:547-553.