食品与发酵工业2011，Vol.37Issue(2)：37-40,4.
普鲁兰多糖对挤压流延法制备淀粉膜性能的影响
The Effect of Pullulan on the Properties of Extrusion Starch Films
摘要
Abstract
The property improvement of starch-based edible film by pullulan was studied.The surface of the film was observed with the optical microscope.The result showed that the tensile strength of the starch film was improved effectively by adding pullulan; water dissolution time was shortened and oxygen permeability of the starch film was reduced.When pollulan was 5％ ～9％ in the solution, water permeability was also decreased; the whiteness value of the film was increased and the yellowness value was lower.The optical microscopy analysis of the film surface suggested that the pullulan and the starch were fused better at 9％ of pullulan.The conclusion was: the best properties of the starch film was when pullulan's concentration less than 9％.关键词
普鲁兰多糖/挤压流延法/淀粉膜/性能引用本文复制引用
刘鹏飞,董海洲,侯汉学,刘传富,任洪廷..普鲁兰多糖对挤压流延法制备淀粉膜性能的影响[J].食品与发酵工业,2011,37(2):37-40,4.基金项目
国家高新技术研究发展计划(863计划)重点项目(2007AA100407) （863计划）
