食品工业科技Issue(4)：97-99,102,4.
高直链玉米淀粉/壳聚糖可食性复合膜的制备与性能的研究
Preparation and physical properties of high-amylose corn starch/chitosan edible film
摘要
Abstract
Edible composite films were prepared with high-amylose corn starch and chitsan by casting film-solution on leved trays, and some plasticizer was added to improve the film flexibility. The influence of the ratio of starch and chitosan ( 1∶0,3∶l, 1∶1, 0.5∶1, and 0∶1 ) on the mechanical properties, water barrier properties, transparency, and color of edible composite films were investigated. The results indicated that the tensile strength (TS)of films decreased with the increasing ratio of chitosan,while the elongation at break(E) increased in the initial stage until reaching the maximum at the starch and chitosan ratio of l∶1,and then decreased. The water vapor permeability increased as the chitosan increasing,while the transparency was decreased. The films became darker and more yellowish as evidenced by the decrease in L * and a * value and increase in b * and ΔE * value with increasing chitosan ratio.关键词
高直链玉米淀粉/壳聚糖/可食性膜/力学性能/阻隔性Key words
high- amylose corn starch / chitosan/ edible film/ mechanical property/ barrier property分类
轻工纺织引用本文复制引用
资名扬,胡碧君,温其标,邱礼平..高直链玉米淀粉/壳聚糖可食性复合膜的制备与性能的研究[J].食品工业科技,2011,(4):97-99,102,4.基金项目
广东省农业领域引导项目(2009B020312009). （2009B020312009）
