现代食品科技2012，Vol.28Issue(7)：753-757,824,6.
交联酯化淀粉的成膜性能及其膜保鲜特性的研究
Film-forming Ability of the Cross-linked Esterified Corn Starch and the Preservation Properties of the Film
摘要
Abstract
The properties of corn starch-based edible films formed from cross-linked esterified esterified cross-linked modified starch were concerned in this paper. The crystallization degree and microstructure of the starch and films were studied by Fourier transform infrared spectrometer (FT-IR), X-ray diffraction and scanning electron microscopy respectively. Applications in preservation of litchi and clausena lansium were tested The results showed that tensile strength of cross-linked esterified films were increased apparently while the water vapor permeability of esterified cross-linked films were decreased Light transmittance of the two kinds of film was improved, but the preservation effects on litchi and clausena lansium were not significant关键词
交联/酯化/成膜性能/保鲜Key words
cross-linked/ esterified/ properties/ preservation引用本文复制引用
陈琼,邱礼平..交联酯化淀粉的成膜性能及其膜保鲜特性的研究[J].现代食品科技,2012,28(7):753-757,824,6.基金项目
广东省农业领域引导项目(2009B020312009) （2009B020312009）
