淀粉基可食性膜挤压流延制膜工艺研究
|
摘要
随着人们对食品品质和保藏期要求的不断提高,以及人们环保意识的增强,以天然生物材料制成的可食膜在食品包装领域正成为研究的热点。而传统的溶液流延法制备可食性包装膜,由于生产效率低,已不能满足工业化生产的需求。本文采用熔融共混挤出技术制备热塑性淀粉,再经挤出流延法制备淀粉基可食性包装材料。主要试验结果如下:
1.适宜的成膜基材和胶粘剂为氧化酯化淀粉、普鲁兰多糖。
2.添加甘油后有效的改善了热塑性淀粉的流动性。随着甘油添加量的增加,淀粉膜的抗拉强度和水溶解时间逐渐减小,而断裂伸长率、氧气透过量、透光率和水蒸气透过量逐渐增大。当甘油用量<31%时,膜较脆,拉伸性能差;当甘油用量>31%时,膜较软,且抗张强度也较低。综合膜的各项性能得出,甘油的适宜添加量为31%。
3.添加普鲁兰多糖后有效的改善了淀粉膜的拉伸性能。随着普鲁兰多糖添加量的增加,淀粉膜的水溶解时间和氧气透过率逐渐降低。当普鲁兰多糖添加量在5%～9%时,淀粉膜具有相对较低的透湿性,且淀粉膜的白度较高,黄色值较低。光学显微分析膜表面,当普鲁兰多糖添加量为9%时,普鲁兰多糖与淀粉能较好的融合。综合膜的各项性能得出,普鲁兰多糖的添加量不宜超过9%。
4.添加硬脂酸后有效的改善了热塑性淀粉的流动性和膜的耐水性。随着硬脂酸添加量的增加,淀粉膜的抗拉强度和水溶解时间逐渐增大,而断裂伸长率和水蒸气透过量逐渐降低;当硬脂酸添加量超过1.6%后,膜材的脆性逐渐增大,白度降低,黄色值增加。综合膜的各项性能得出,硬脂酸的添加量不宜超过1.6%。
5.膜的应用性实验结果表明:本实验制备的淀粉膜具有较好的包装性能、降解性能及氧气阻隔性能,可用于对氧气敏感的多种食品的内包装。
With preservation of food quality and continuous improvement of the requirements, as well as increased awareness of environmental protection, natural biological materials made of edible films in food packaging become a hot research field. The traditional solution cast film prepared edible packaging could not satisfy the needs of industrial production, due to the lower production efficiency. In this article, the thermoplastic starch was prepared by the method of melt mixture extrusion, and then prepared by extrusion casting edible starch-based packaging materials. The main results were as follows:
1. The suitable film substrate was the oxidative esterification of starch and the suitable adhesive was the pullulan.
2. The mobility of the thermoplastic starch was improved effectively by adding glycerol. With the addition of glycerol increased, the water dissolution time and tensile strength gradually decreased, while the elongation/ oxygen transmission rate/ transmittance/ water vapor permeability gradually increased. When the glycerol content<31%, the film was brittle and its tensile properties was poor; when the glycerol content>31%, the film was softer and its tensile strength was lower. The conclusion was: for the best properties of the starch film, the suitable addition amount of glycerol was 31%.
3. The tensile strength of the starch film was improved effectively by adding pullulan. With the addition of pullulan increased, the water dissolution time and oxygen permeability gradually decreased. Lower water vapor permeability, higher whiteness value and lower yellowness value were obtained with the addition of pollution in the range of 5%～9%. The optical microscopy analysis of the film surface suggested that the pullulan and the starch can be fused better by the addition of pullulan with 9%.The conclusion was: for the best properties of the starch film, the addition of pullulan was better with no more than 9%.
4. The mobility of the thermoplastic starch and the water resistance of the films were improved effectively by adding stearic acid. With the addition of stearic acid increased, the water dissolution time and tensile strength gradually increased, while the elongation and water vapor permeability gradually decreased. When the stearic acid content>1.6%, the fragility of the starch film gradually increased, the L color values decreased and the b color values increased. The conclusion was: for the best properties of the starch film, the addition of stearic acid was better with no more than 1.6%.
5. The application of films results showed that: the starch film got better packaging properties, degradation properties and oxygen barrier properties. It could be used in oxygen-sensitive food packaging.
1.适宜的成膜基材和胶粘剂为氧化酯化淀粉、普鲁兰多糖。
2.添加甘油后有效的改善了热塑性淀粉的流动性。随着甘油添加量的增加,淀粉膜的抗拉强度和水溶解时间逐渐减小,而断裂伸长率、氧气透过量、透光率和水蒸气透过量逐渐增大。当甘油用量<31%时,膜较脆,拉伸性能差;当甘油用量>31%时,膜较软,且抗张强度也较低。综合膜的各项性能得出,甘油的适宜添加量为31%。
3.添加普鲁兰多糖后有效的改善了淀粉膜的拉伸性能。随着普鲁兰多糖添加量的增加,淀粉膜的水溶解时间和氧气透过率逐渐降低。当普鲁兰多糖添加量在5%～9%时,淀粉膜具有相对较低的透湿性,且淀粉膜的白度较高,黄色值较低。光学显微分析膜表面,当普鲁兰多糖添加量为9%时,普鲁兰多糖与淀粉能较好的融合。综合膜的各项性能得出,普鲁兰多糖的添加量不宜超过9%。
4.添加硬脂酸后有效的改善了热塑性淀粉的流动性和膜的耐水性。随着硬脂酸添加量的增加,淀粉膜的抗拉强度和水溶解时间逐渐增大,而断裂伸长率和水蒸气透过量逐渐降低;当硬脂酸添加量超过1.6%后,膜材的脆性逐渐增大,白度降低,黄色值增加。综合膜的各项性能得出,硬脂酸的添加量不宜超过1.6%。
5.膜的应用性实验结果表明:本实验制备的淀粉膜具有较好的包装性能、降解性能及氧气阻隔性能,可用于对氧气敏感的多种食品的内包装。
With preservation of food quality and continuous improvement of the requirements, as well as increased awareness of environmental protection, natural biological materials made of edible films in food packaging become a hot research field. The traditional solution cast film prepared edible packaging could not satisfy the needs of industrial production, due to the lower production efficiency. In this article, the thermoplastic starch was prepared by the method of melt mixture extrusion, and then prepared by extrusion casting edible starch-based packaging materials. The main results were as follows:
1. The suitable film substrate was the oxidative esterification of starch and the suitable adhesive was the pullulan.
2. The mobility of the thermoplastic starch was improved effectively by adding glycerol. With the addition of glycerol increased, the water dissolution time and tensile strength gradually decreased, while the elongation/ oxygen transmission rate/ transmittance/ water vapor permeability gradually increased. When the glycerol content<31%, the film was brittle and its tensile properties was poor; when the glycerol content>31%, the film was softer and its tensile strength was lower. The conclusion was: for the best properties of the starch film, the suitable addition amount of glycerol was 31%.
3. The tensile strength of the starch film was improved effectively by adding pullulan. With the addition of pullulan increased, the water dissolution time and oxygen permeability gradually decreased. Lower water vapor permeability, higher whiteness value and lower yellowness value were obtained with the addition of pollution in the range of 5%～9%. The optical microscopy analysis of the film surface suggested that the pullulan and the starch can be fused better by the addition of pullulan with 9%.The conclusion was: for the best properties of the starch film, the addition of pullulan was better with no more than 9%.
4. The mobility of the thermoplastic starch and the water resistance of the films were improved effectively by adding stearic acid. With the addition of stearic acid increased, the water dissolution time and tensile strength gradually increased, while the elongation and water vapor permeability gradually decreased. When the stearic acid content>1.6%, the fragility of the starch film gradually increased, the L color values decreased and the b color values increased. The conclusion was: for the best properties of the starch film, the addition of stearic acid was better with no more than 1.6%.
5. The application of films results showed that: the starch film got better packaging properties, degradation properties and oxygen barrier properties. It could be used in oxygen-sensitive food packaging.
引文
陈从贵,刘进杰,张杰.淀粉多糖基可食性包装纸的改性研究[J].食品科学,2003,24(3):40～43
陈红.乳液型涂膜保鲜剂的配制研究[J].食品与发酵工业,2002,28(12):20～23
崔永岩,高留意,陈公安.硬脂酸对大豆蛋白质塑料性能的影响[J].塑料,2006,35(4):17～20
冯文岭,郑旺.胶原蛋白膜作为金葡液载体修复骨缺损的实验研究[J].中国修复重建外科,2005,19(5):351～353
冯治平,刘达玉.改善花生分离蛋白成膜及保藏特性的研究[J].食品科学,2005, 26(1):52～56
何小维,罗志刚.淀粉基生物降解塑料的研究进展[J].食品研究与开发,2005,26(5):196～200
胡新宇,李新华.可食性淀粉膜制备材料与工艺的研究[J].沈阳农业大学学报, 2000, 31(3): 267～271
吉伟之,张峻,熊何建,等.壳聚糖成膜特性的研究[J].食品科学,2001,22(9): 33～35
兰俊杰.高直链淀粉基可降解膜的研究[D].哈尔滨工业大学,2007
李爱珍,邵秀芝,张建华.可食性包装膜的研究进展及其发展前景[J].包装与食品机械,2009,27(1)54～57
李超,李梦琴,赵秋燕.可食性膜的研究进展[J].食品科学,2005,26(2)264～269
李丽萍.淀粉基降解材料制备的研究[D].黑龙江大学,2003
李梦芹,张平安.小麦面筋蛋白膜的研制及其耐湿性的改善[J].中国食品学报,2003,3(4): 57～61
李梦琴,张剑,李超.氯化钙改性谷朊粉可食性复合膜的研究[J].中国粮油学报, 2006, 21(5):32～35
李欣欣.含脂马铃薯淀粉基可食膜的研究[D].吉林大学,2004
刘邻渭,陈宗道.可食性甲基纤维素膜的制作及性质研究仁[J].食品工业科技, 1995,16(5):7～9
刘尚军,王若兰,姜海峰等.可食膜果蔬保鲜效果研究[J].郑州工程学院学报,2004,25(4):59～61
卢玉栋,吴宗华.糊化条件对淀粉溶解度及性能的影响[J].中国造纸学报,2003,18(1):94～96
罗爱平,李昌军,肖蕾等.可食天然复合保鲜膜对低温肉制品的保质研究[J].食品科技,2004,(5):75～78
马德柱,何平笙,徐种德等.高聚物的结构与性能[M].北京:科学出版社,2003
马越,张超,赵晓燕.含花青素大豆蛋白可食膜对油脂贮藏的影响[J].中国粮油学报,2010,25(3):23～25
聂柳慧.壳聚糖共混改性及其在果蔬涂膜保鲜中的应用[D].天津:天津科技大学, 2006
全日光.高聚物流变学及其在加工中的应用[M].北京:化学出版社,1986:26～40
任红,商宪库,曹兵等.羧甲基壳聚糖涂膜在草莓保鲜中的应用研究[J].食品科技,2007,(4):211～213
申琴宇,吴磊.全球石油资源:稀缺还是充足[J].中国石油大学学报(社会科学版),2006,22(3):1～7
宋玉春.可降解塑料的研究进展及发展前景[J].化工文摘,2001,(9):27～28
谭经望.可食性包装膜武汉面世[J].包装与食品机械,1999 ,5,(35):26～33
汤虎,徐志宏,孙智达等.可食性膜的研究现状与展望[J].农产品加工,2007,2:20～25
汤尚文.淀粉基全生物降解膜的制备及表征[D].华中农业大学,2008
田春美,钟秋平.木薯淀粉/壳聚糖可食性复合膜对鲜切菠萝蜜的保鲜研究[J].重庆工贸职业技术学院学报,2008,(1):48～51
田春美.木薯淀粉/壳聚糖可食复合膜性能及在鲜切菠萝蜜中的应用研究[D].华南热带农业大学,2007
王浩,张晓军,沈佳佳等.一种新型的胞外多糖-普鲁兰[J].中国食品添加剂,2005,6,60～63
王强.大豆分离蛋白基可食性膜性质的研究[D].山东农业大学,2010
王蕊.可食性膜包装在食品工业中的应用[J].调研综述,2005(1) :19～21
王晓玲.羧甲基纤维素—木薯淀粉可食性膜的制备及性能研究[D].山东农业大学,2010
吴颖,于九皋,耿凤英.淀粉基食品包装膜材料的研究进展[J].信息记录材料,2008,9(6)36-43
吴友根,陈金印.壳聚糖在果蔬保鲜上的研究现状及前景[J].食品与发酵工业,2002,28(12):52～56
肖茜,童群义.普鲁兰多糖/海藻酸钠/羧甲基纤维素钠复合可食用包装膜性能的研究[J].食品工业科技,2009(4):286～288
徐中岳,罗志刚,何小位.硬脂酸木薯淀粉酯的理化性质研究[J].食品科技,2010,35(3):242～245
许勤虎,徐勇虎,闫雪冰等.普鲁兰多糖及应用进展研究[J].山西食品工业,2003,2(6):19～21
闫景坤,田少君.冷藏和冻藏时间对玉米醇溶蛋白膜的影响[J].粮食与油脂, 2006 (11) : 25～27
晏志云,蔡奕文.可食性膜的研究进展[J].广州食品工业科技,2000,16(4): 61～65
杨晋辉,于九皋,马骁飞.热塑性淀粉的制备、性质及应用研究进展[J].高分子通报, 2006 ,11 (11) :78～83
杨君,孙远明,吴青,等.可食性魔芋葡甘聚糖成膜特性研究[J].食品与发酵工业, 2001,27(9):21～25
杨丽英, Sriroth K, chollakup R,等.增塑剂对淀粉/聚己内酯基共混合物的物理性能和生物降解能力的影响[J].大连轻工业学院学报,2002,21(2):89～95
殷小梅,许时婴,王璋.茁霉多糖在温州蜜柑常温保鲜中的应用[J].无锡轻工大学学报,1998,17(1):54～58
殷小梅,许时婴.可食用涂层在微波中的应用[J].食品工业,1998,(4):36～37
袁海涛.可食性膜研究进展[J].粮油食品科技,2002,10(2) : 17～18.
张占路,王海鸥.可食性膜在樱桃番茄保鲜中的应用[J].无锡轻工大学学报,2002,21(2):156～159
朱选,许时婴,王璋.可食用膜的通透性及其应用.[J]食品与发酵工业,1997,23(3):50-55
Anonymous. Biodegradable polymers forge ahead [J]. Journal of Food Science, 1993, 34(9):72~74
Avena-Bustillos R J, Krochta J M. Water vapor permeability of caseinate-based edible films as effected by pH, calcium crosslinking and lipid content[J].Journal of Food Science, 1993, 58: 904~907
Balasubramaniam VM. ChinanMS. Malikarjunan P. Phillips R D. The effect of edible filmson oil uptake and mointure retention of adeep-far fried poultry product[J]. Journal of Food Process Engineering, 1997, 20(1):17-29.
Brandenburg A H. Edible films and coating from soyprotein[J]. Journal of Food Science, 1983, 58 (5): 1086~1089
Chuan-He Tang, Yan Jiang, Qi-Biao Wen. Effect of transglutaminase treatment on the properties of cast films of soy protein isolates[J]. Journal of Biotechnology, 2005(120):296-307
Corradini E, de Medeiros E S, Carvalho A J F, et al. Mechanical and Morphological Characterization of Starch/Zein Blends Plasticized with Glycerol[J]. Journal of Applied Polymer Science, 2006, 101:4133-4139.
Dongying Jia, Yu Fang, Kai Yao. Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films[J]. Food and bioproducts processing, 2008
Garcia M A, Martino M N, Zaritzky N E. Edible Starch Films and Coatings Characterization: Scanning Electron Microscopy, Water Vapor, and Gas Permeabilities[J].Scanning, 1999, 21: 348-353.
Gennadios A, Weller C L, Testin R F. Temperature effect on oxygen permeability of edible protein-based films [J]. Journal of Food Science, 1993, 58: 212~214
Hanlon J F. Films and foils,“Handbook of Package Engineering”[M], Technomic Publishing Co. . Inc., Lan-caster, PA, 1992:1~59
Harvard C. and Harmony M X. improved process to preserving meat, fowls, fish, etc. U.S. Patent No.90, 944.1896
Jagannath J H, Nanjappa C, Das Gupta D K, et al. Mechanical and Barrier Properties of Edible Starch-Protein-Based Films[J]. Journal of Applied Polymer Science,2003, 88: 64~71.
Kester J J, Fennema O. Edible films and coating, A review [J]. Journal of Food Science, 1986, 40: 47~59
Kim Y J, Chang E J. Antimicrobial characteristics of chitosans against food spoilage micro - organisms in liquid media and mayonnaise [J] .Biosci Biotechnol Biochem, 2001, 65(11):2378~2381.
Long Yu, Katherine Deana, Lin Li Prog Polym. Sci[J], 2006, 31: 576~602
Lowdin D, Valle G D, Colonna P. Influence of amylase content on starch films and foams[J].Carbohydrate Polymers,1995,27:261-270.
Mali S, Grossmann M V E, Garcia M A, et al. Barrier, mechanical and optical properties of plasticized yam starch films[J]. Carbohyd Polym, 2004, 56(2):129~135
Mali S, Karam L B, Ramos L P, et al. Relationships among the Composition and Physicochemical Properties of Starches with the Characteristics of Their Films[J]. J Agric Food Chem, 2004 , 52(25):7720-7725.
Mali S, Grossmann M V E, Garcia M A, et al. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films different starch sources[J]. J Food Eng, 2006, 75(4): 453-460
Maria A Garcia, Miriam N Marino. Starch-based coatings: effect on refrigerated strawberry quality [J]. J Sci Food Agri , 1998.
Maria Vargas, Ana Albors, Amparo Chiralt, et al. Characterization of chitosan–oleic acid composite films[J]. Food Hydrocolloids, 2009, 23: 536-547
Mark A M, Roth W B. Oxygen petmerbility of amy-lomaize starch films [J]. Food Technology , 1996 , 80:75~77
Mau-Chang Chen, Homg-Chin Yeh, G Bee–Hang Chiag. Antimicrobial and physicochemical and properties of methylcillulose and chitosam films containing a preservative[J]. Journal of Food Processing and Preservative, 1996, 20 (5): 379~390.
Maynes J R, Krochta J M. Properties of Edible Films from Total Milk Protein. [J].Food Sci., 1994, 59(4):909~911.
McHugh T H, Aujard I F, Krochta JM. Plascticized whey protein edible films: water vapour permeability properties[J].Journal of Food Science, 1994, 59(2): 416~419.
McHugh T H, Krochta JM. Milk-protein based edible films and coatings[J]. Food technology, 1994, 48(1): 97~103.
Peterson M, Stading M. Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions[J]. Food Hydrocoids, 2005, 19:123~132.
Rangavajhyala, N., Ghorpaed V., Hanna M. Solubility and molecular properties of heat- curedsoy protein films [J] .Agric Food Chem, 1997, 45: 4204~4208.
Rayas L M, Hernandez R J, Perry KWN .Development and characterzation of biodegradable/edible wheat protein films[J]. Journal of Food Science, 1997, 62(1): 160~162.
Rhim I W., Gennadios A., Handa A, et al. Hanna M.A Solubility tensile and Colorpro-perties of modified soy protein isolate films. [J]. Agric Food Chem, 2000, 48: 4937~4941.
Rhim J W. Physical and mechanical properties of water resistant sodium alginate films [J]. Lebensm-Wiss. u.-Technol, 2003, 37:323~370.
Rice J .What’s new in edible films [J] Food Process, 1994, 55:61~62
Roth W B, Methltretter C I. Some properties of hy-droxypropylated amylomaize starch films [J]. Food Technology, 1967, 21:72~74
Shellhammer T H, Krochta J M. Whey protein emulsion film performances as affected by lipid type and amount[J].Journal of Food Science, 1997, 62(2): 390-394.
Stuchell Y M, Krochta J M. J of Food Science , 1995 , 60 (1): 28~31
陈红.乳液型涂膜保鲜剂的配制研究[J].食品与发酵工业,2002,28(12):20～23
崔永岩,高留意,陈公安.硬脂酸对大豆蛋白质塑料性能的影响[J].塑料,2006,35(4):17～20
冯文岭,郑旺.胶原蛋白膜作为金葡液载体修复骨缺损的实验研究[J].中国修复重建外科,2005,19(5):351～353
冯治平,刘达玉.改善花生分离蛋白成膜及保藏特性的研究[J].食品科学,2005, 26(1):52～56
何小维,罗志刚.淀粉基生物降解塑料的研究进展[J].食品研究与开发,2005,26(5):196～200
胡新宇,李新华.可食性淀粉膜制备材料与工艺的研究[J].沈阳农业大学学报, 2000, 31(3): 267～271
吉伟之,张峻,熊何建,等.壳聚糖成膜特性的研究[J].食品科学,2001,22(9): 33～35
兰俊杰.高直链淀粉基可降解膜的研究[D].哈尔滨工业大学,2007
李爱珍,邵秀芝,张建华.可食性包装膜的研究进展及其发展前景[J].包装与食品机械,2009,27(1)54～57
李超,李梦琴,赵秋燕.可食性膜的研究进展[J].食品科学,2005,26(2)264～269
李丽萍.淀粉基降解材料制备的研究[D].黑龙江大学,2003
李梦芹,张平安.小麦面筋蛋白膜的研制及其耐湿性的改善[J].中国食品学报,2003,3(4): 57～61
李梦琴,张剑,李超.氯化钙改性谷朊粉可食性复合膜的研究[J].中国粮油学报, 2006, 21(5):32～35
李欣欣.含脂马铃薯淀粉基可食膜的研究[D].吉林大学,2004
刘邻渭,陈宗道.可食性甲基纤维素膜的制作及性质研究仁[J].食品工业科技, 1995,16(5):7～9
刘尚军,王若兰,姜海峰等.可食膜果蔬保鲜效果研究[J].郑州工程学院学报,2004,25(4):59～61
卢玉栋,吴宗华.糊化条件对淀粉溶解度及性能的影响[J].中国造纸学报,2003,18(1):94～96
罗爱平,李昌军,肖蕾等.可食天然复合保鲜膜对低温肉制品的保质研究[J].食品科技,2004,(5):75～78
马德柱,何平笙,徐种德等.高聚物的结构与性能[M].北京:科学出版社,2003
马越,张超,赵晓燕.含花青素大豆蛋白可食膜对油脂贮藏的影响[J].中国粮油学报,2010,25(3):23～25
聂柳慧.壳聚糖共混改性及其在果蔬涂膜保鲜中的应用[D].天津:天津科技大学, 2006
全日光.高聚物流变学及其在加工中的应用[M].北京:化学出版社,1986:26～40
任红,商宪库,曹兵等.羧甲基壳聚糖涂膜在草莓保鲜中的应用研究[J].食品科技,2007,(4):211～213
申琴宇,吴磊.全球石油资源:稀缺还是充足[J].中国石油大学学报(社会科学版),2006,22(3):1～7
宋玉春.可降解塑料的研究进展及发展前景[J].化工文摘,2001,(9):27～28
谭经望.可食性包装膜武汉面世[J].包装与食品机械,1999 ,5,(35):26～33
汤虎,徐志宏,孙智达等.可食性膜的研究现状与展望[J].农产品加工,2007,2:20～25
汤尚文.淀粉基全生物降解膜的制备及表征[D].华中农业大学,2008
田春美,钟秋平.木薯淀粉/壳聚糖可食性复合膜对鲜切菠萝蜜的保鲜研究[J].重庆工贸职业技术学院学报,2008,(1):48～51
田春美.木薯淀粉/壳聚糖可食复合膜性能及在鲜切菠萝蜜中的应用研究[D].华南热带农业大学,2007
王浩,张晓军,沈佳佳等.一种新型的胞外多糖-普鲁兰[J].中国食品添加剂,2005,6,60～63
王强.大豆分离蛋白基可食性膜性质的研究[D].山东农业大学,2010
王蕊.可食性膜包装在食品工业中的应用[J].调研综述,2005(1) :19～21
王晓玲.羧甲基纤维素—木薯淀粉可食性膜的制备及性能研究[D].山东农业大学,2010
吴颖,于九皋,耿凤英.淀粉基食品包装膜材料的研究进展[J].信息记录材料,2008,9(6)36-43
吴友根,陈金印.壳聚糖在果蔬保鲜上的研究现状及前景[J].食品与发酵工业,2002,28(12):52～56
肖茜,童群义.普鲁兰多糖/海藻酸钠/羧甲基纤维素钠复合可食用包装膜性能的研究[J].食品工业科技,2009(4):286～288
徐中岳,罗志刚,何小位.硬脂酸木薯淀粉酯的理化性质研究[J].食品科技,2010,35(3):242～245
许勤虎,徐勇虎,闫雪冰等.普鲁兰多糖及应用进展研究[J].山西食品工业,2003,2(6):19～21
闫景坤,田少君.冷藏和冻藏时间对玉米醇溶蛋白膜的影响[J].粮食与油脂, 2006 (11) : 25～27
晏志云,蔡奕文.可食性膜的研究进展[J].广州食品工业科技,2000,16(4): 61～65
杨晋辉,于九皋,马骁飞.热塑性淀粉的制备、性质及应用研究进展[J].高分子通报, 2006 ,11 (11) :78～83
杨君,孙远明,吴青,等.可食性魔芋葡甘聚糖成膜特性研究[J].食品与发酵工业, 2001,27(9):21～25
杨丽英, Sriroth K, chollakup R,等.增塑剂对淀粉/聚己内酯基共混合物的物理性能和生物降解能力的影响[J].大连轻工业学院学报,2002,21(2):89～95
殷小梅,许时婴,王璋.茁霉多糖在温州蜜柑常温保鲜中的应用[J].无锡轻工大学学报,1998,17(1):54～58
殷小梅,许时婴.可食用涂层在微波中的应用[J].食品工业,1998,(4):36～37
袁海涛.可食性膜研究进展[J].粮油食品科技,2002,10(2) : 17～18.
张占路,王海鸥.可食性膜在樱桃番茄保鲜中的应用[J].无锡轻工大学学报,2002,21(2):156～159
朱选,许时婴,王璋.可食用膜的通透性及其应用.[J]食品与发酵工业,1997,23(3):50-55
Anonymous. Biodegradable polymers forge ahead [J]. Journal of Food Science, 1993, 34(9):72~74
Avena-Bustillos R J, Krochta J M. Water vapor permeability of caseinate-based edible films as effected by pH, calcium crosslinking and lipid content[J].Journal of Food Science, 1993, 58: 904~907
Balasubramaniam VM. ChinanMS. Malikarjunan P. Phillips R D. The effect of edible filmson oil uptake and mointure retention of adeep-far fried poultry product[J]. Journal of Food Process Engineering, 1997, 20(1):17-29.
Brandenburg A H. Edible films and coating from soyprotein[J]. Journal of Food Science, 1983, 58 (5): 1086~1089
Chuan-He Tang, Yan Jiang, Qi-Biao Wen. Effect of transglutaminase treatment on the properties of cast films of soy protein isolates[J]. Journal of Biotechnology, 2005(120):296-307
Corradini E, de Medeiros E S, Carvalho A J F, et al. Mechanical and Morphological Characterization of Starch/Zein Blends Plasticized with Glycerol[J]. Journal of Applied Polymer Science, 2006, 101:4133-4139.
Dongying Jia, Yu Fang, Kai Yao. Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films[J]. Food and bioproducts processing, 2008
Garcia M A, Martino M N, Zaritzky N E. Edible Starch Films and Coatings Characterization: Scanning Electron Microscopy, Water Vapor, and Gas Permeabilities[J].Scanning, 1999, 21: 348-353.
Gennadios A, Weller C L, Testin R F. Temperature effect on oxygen permeability of edible protein-based films [J]. Journal of Food Science, 1993, 58: 212~214
Hanlon J F. Films and foils,“Handbook of Package Engineering”[M], Technomic Publishing Co. . Inc., Lan-caster, PA, 1992:1~59
Harvard C. and Harmony M X. improved process to preserving meat, fowls, fish, etc. U.S. Patent No.90, 944.1896
Jagannath J H, Nanjappa C, Das Gupta D K, et al. Mechanical and Barrier Properties of Edible Starch-Protein-Based Films[J]. Journal of Applied Polymer Science,2003, 88: 64~71.
Kester J J, Fennema O. Edible films and coating, A review [J]. Journal of Food Science, 1986, 40: 47~59
Kim Y J, Chang E J. Antimicrobial characteristics of chitosans against food spoilage micro - organisms in liquid media and mayonnaise [J] .Biosci Biotechnol Biochem, 2001, 65(11):2378~2381.
Long Yu, Katherine Deana, Lin Li Prog Polym. Sci[J], 2006, 31: 576~602
Lowdin D, Valle G D, Colonna P. Influence of amylase content on starch films and foams[J].Carbohydrate Polymers,1995,27:261-270.
Mali S, Grossmann M V E, Garcia M A, et al. Barrier, mechanical and optical properties of plasticized yam starch films[J]. Carbohyd Polym, 2004, 56(2):129~135
Mali S, Karam L B, Ramos L P, et al. Relationships among the Composition and Physicochemical Properties of Starches with the Characteristics of Their Films[J]. J Agric Food Chem, 2004 , 52(25):7720-7725.
Mali S, Grossmann M V E, Garcia M A, et al. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films different starch sources[J]. J Food Eng, 2006, 75(4): 453-460
Maria A Garcia, Miriam N Marino. Starch-based coatings: effect on refrigerated strawberry quality [J]. J Sci Food Agri , 1998.
Maria Vargas, Ana Albors, Amparo Chiralt, et al. Characterization of chitosan–oleic acid composite films[J]. Food Hydrocolloids, 2009, 23: 536-547
Mark A M, Roth W B. Oxygen petmerbility of amy-lomaize starch films [J]. Food Technology , 1996 , 80:75~77
Mau-Chang Chen, Homg-Chin Yeh, G Bee–Hang Chiag. Antimicrobial and physicochemical and properties of methylcillulose and chitosam films containing a preservative[J]. Journal of Food Processing and Preservative, 1996, 20 (5): 379~390.
Maynes J R, Krochta J M. Properties of Edible Films from Total Milk Protein. [J].Food Sci., 1994, 59(4):909~911.
McHugh T H, Aujard I F, Krochta JM. Plascticized whey protein edible films: water vapour permeability properties[J].Journal of Food Science, 1994, 59(2): 416~419.
McHugh T H, Krochta JM. Milk-protein based edible films and coatings[J]. Food technology, 1994, 48(1): 97~103.
Peterson M, Stading M. Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions[J]. Food Hydrocoids, 2005, 19:123~132.
Rangavajhyala, N., Ghorpaed V., Hanna M. Solubility and molecular properties of heat- curedsoy protein films [J] .Agric Food Chem, 1997, 45: 4204~4208.
Rayas L M, Hernandez R J, Perry KWN .Development and characterzation of biodegradable/edible wheat protein films[J]. Journal of Food Science, 1997, 62(1): 160~162.
Rhim I W., Gennadios A., Handa A, et al. Hanna M.A Solubility tensile and Colorpro-perties of modified soy protein isolate films. [J]. Agric Food Chem, 2000, 48: 4937~4941.
Rhim J W. Physical and mechanical properties of water resistant sodium alginate films [J]. Lebensm-Wiss. u.-Technol, 2003, 37:323~370.
Rice J .What’s new in edible films [J] Food Process, 1994, 55:61~62
Roth W B, Methltretter C I. Some properties of hy-droxypropylated amylomaize starch films [J]. Food Technology, 1967, 21:72~74
Shellhammer T H, Krochta J M. Whey protein emulsion film performances as affected by lipid type and amount[J].Journal of Food Science, 1997, 62(2): 390-394.
Stuchell Y M, Krochta J M. J of Food Science , 1995 , 60 (1): 28~31