食品科学2017，Vol.38Issue(13)：263-268,6.DOI:10.7506/spkx1002-6630-201713043
纳米植物炭黑对明胶膜理化性质及抗紫外特性的影响
Impact of Nano Vegetable Carbon Black on Physicochemical Properties and UV Resistance of Gelatin Film
摘要
Abstract
In this paper,we investigated the impact of different concentrations (0％,1％,5％ and 10％ based on gelatin mass) of nano vegetable carbon black added into 40 mg/mL gelatin solution on physicochemical properties and UV resistance of the formed film.The results showed that nano vegetable carbon black could result in a more compact microstructure of gelatin film.More importantly,the addition of these nanoparticles led to a significant increase in the tensile strength of the film,reaching a maximum value of 49.555 MPa,but a reduction in elongation at break.Moreover,these nanoparticles improved the water vapor and oxygen barrier properties of gelatin film.Also,the composite film showed an increased light and UV resistance property.In conclusion,the nano vegetable carbon black-gelatin composite film will have potential applications in edible packaging field.关键词
纳米植物炭黑/明胶膜/拉伸强度/阻隔性能/抗紫外线Key words
nano vegetable carbon black/gelatin film/tensile strength/barrier properties/UV resistance分类
轻工纺织引用本文复制引用
丁俊升,王稳航,陈文东,刘安军..纳米植物炭黑对明胶膜理化性质及抗紫外特性的影响[J].食品科学,2017,38(13):263-268,6.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102204) （863计划）
食品生物技术教育部工程研究中心(天津科技大学)应用化项目(2016004) （天津科技大学）
