脂肪酸脂的加入对淀粉-明胶膜物理性能和稳定性影响

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使用甘油(30%)作为增塑剂,获得含25%和50%(在聚合共混物中)的牛皮胶原木薯淀粉膜,也获得了含15%脂质物(脂肪酸甘油酯混合物)的膜配方。为了将共混物膜与纯淀粉或明胶膜进行比较,分析了微观结构和物理性能(光学、阻隔和力学)。明胶和脂质物加入到木薯淀粉膜中明显地影响它们的物理性能,它们表现出了聚合物相和脂质物分散相。明胶的加入使膜更硬,具有更好抗破损性和更强延展性,而脂质物则降低了膜的硬度和抗性,但是提高了可延展性,尤其是当膜的明胶含量为50%时。而且,脂质物改善了膜的水阻隔性能,但是同时降低了膜的光泽度、透明度以及氧渗透性。在5周的贮存后,所有的膜变得更硬、更抗破,特别是那些不含脂质物的膜,在贮存过程中提高了延展性。不论包不包含脂质物,含50%明胶的木薯淀粉膜由于食品涂层或包装均表现出理想性能。 A glycerol (30%) plasticizer was used to obtain a kraft collagen tapioca starch film containing 25% and 50% (in the polymeric blend), and a 15% lipid (fatty acid glyceride mixture) film was also obtained formula. In order to compare the blend film with pure starch or gelatin film, the microstructure and physical properties (optical, barrier and mechanical) were analyzed. The addition of gelatin and lipids to tapioca membranes significantly affects their physical properties, and they exhibit a dispersed phase of the polymer phase and the lipid phase. The addition of gelatin makes the film harder, has better resistance to breakage and greater ductility, and lipids reduce the hardness and resistance of the film, but improves malleability, especially when the film has a gelatin content of 50 %Time. Moreover, lipids improve the water barrier properties of the film, but at the same time reduce the gloss, clarity and oxygen permeability of the film. After 5 weeks of storage, all of the films became harder and more resistant to breaking, especially those that did not contain lipids, improving ductility during storage. Regardless of the package does not contain lipids, 50% gelatin-containing tapioca starch film due to food coating or packaging showed the ideal performance.
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