食品与发酵工业2011，Vol.37Issue(12)：33-37,5.
熔融挤出条件对可食性羟丙基交联淀粉-普鲁兰多糖复合膜性能的影响
Effects of Melt Extrusion Conditions on the Properties of Edible Hydroxypropyl Distarchphosphate-pullulan Complex Films
郭培 1董海洲 1侯汉学 1闫倩倩1
作者信息
- 1. 山东农业大学食品科学与工程学院,山东泰安271018
- 折叠
摘要
Abstract
The edible films were made mainly by hydroxypropyl distarch phosphate with pullulan,glycerol and water.Effects of extrusion temperature,screwing speeds and water content on the mechanical properties,water vapor permeability and thermal properties of the films were studied.The results indicated that,the comprehensive properties of the film was better under the conditions of extrusion temperature of 140℃,screwing speeds of 30rpm and water content of 25%.The elongation after the break and water vapor permeability were superior than the controls.Therefore,these conditions could be the optimal parameters during the melt-extrusion process.关键词
可食性膜/羟丙基交联淀粉/普鲁兰多糖/熔融挤出Key words
edible film/hydroxypropyl distarch phosphate/pullulan/melt extrusion分类
轻工纺织引用本文复制引用
郭培,董海洲,侯汉学,闫倩倩..熔融挤出条件对可食性羟丙基交联淀粉-普鲁兰多糖复合膜性能的影响[J].食品与发酵工业,2011,37(12):33-37,5.
