佛山科学技术学院学报（自然科学版）2026，Vol.44Issue(1)：15-23,9.
马铃薯淀粉薄膜包装性能的影响因素研究
Study on factors affecting the packaging performance of potato starch films
摘要
Abstract
To prepare potato starch-based films via the casting method,this study investigated the effects of starch concentration,glycerol concentration,and starch gelatinisation temperature on film properties.Characterizations included scanning electron microscopy(SEM)observation,as well as measurements of light transmittance,water solubility,water vapor permeability,thickness,and mechanical properties.The results showed that the optimal factor ratios were as follows:starch addition concentration of 4 g,glycerol addition of 3%,and gelatinisation temperature of 90℃.At a starch concentration of 4 g,SEM images revealed a smooth and flat film surface,with the tensile strength and elongation at break reaching 1.56 MPa and 92.7%,respectively,indicating relatively excellent performance.When the glycerol addition was 3%,the SEM images of the film surface were wrinkle-free and cross-sectionally flat,and the water vapor permeability and mechanical properties were also significantly improved.The results of starch pasting factors also clearly showed that the tensile strength and elongation at break of the films were enhanced with the increase of pasting temperature.In summary,starch concentration,glycerol concentration and pasting temperature can affect the packaging properties of starch films to different degrees.关键词
马铃薯淀粉薄膜/淀粉浓度/甘油浓度/糊化温度/包装性能Key words
potato starch film/starch concentration/glycerol concentration/gelatinisation temperature/packaging properties分类
轻工纺织引用本文复制引用
姚庆博,黄杰明,黄芳,李梦娜,曾新安,黄燕燕..马铃薯淀粉薄膜包装性能的影响因素研究[J].佛山科学技术学院学报（自然科学版）,2026,44(1):15-23,9.基金项目
广东省科技创新战略专项资金项目(2022B1212010015) （2022B1212010015）
广东省重点研发项目(2023B0202040002) （2023B0202040002）
