摘 要



可食用膜是利用可以食用的材料，經(jīng)混合、加熱、涂布、烘干等步驟制成的，是一種可以食用、能保鮮食品并具有包裝保護(hù)功能的薄膜。它以天然可食性物質(zhì)為原料，通過不同分子間相互作用而形成的具有多孔網(wǎng)絡(luò)結(jié)構(gòu)的薄膜?？赏ㄟ^包裹、涂布、微膠囊等形式覆蓋于食品表面，可以阻隔水汽、其它氣體或各種溶質(zhì)的滲透，并起到保護(hù)作用，保證食品的質(zhì)量，延長食品貨架期。



基于殼聚糖和普魯蘭糖優(yōu)良的成膜性，本課題嘗試以普魯蘭多糖和殼聚糖為原料按照1:1復(fù)配，并加入甘油作為增塑劑，通過改變不同的成膜條件(分別用鹽酸、氫氧化鈉和醋酸溶液改變成膜溶液的PH，改變膜平衡時(shí)所處的環(huán)境的相對濕度，改變烘干膜的溫度)制作復(fù)合可食用膜，研究這不同條件對成膜性質(zhì)的影響（主要包括透光率、抗張強(qiáng)度、斷裂伸長率、透濕系數(shù)、透氧性等）。



關(guān)鍵詞：可食用膜；殼聚糖；普魯蘭；復(fù)配；性質(zhì)影響





 





 





 









 



ABSTRACT



Recent researches find that drying heat the mixture of starch and ion glues will obviously improve the physical properties of the starch.



Because Chitosan and PuLuLan can make good films, the starch is respectively mixed with Chitosan and PuLuLan to make modified starch, and then make composite films of different thickness. The characteristics of composite films are studied, including transparency, tensile strength, elongation-at-break, water vapor transmission rate and water dissolving rate, etc. At the same time, there are two groups of blank experiment.



Results show: The transparency of simple mixed films of starch and Chitosan, dry heated starch and Chitosan are 55%-65%. Tensile strength is concentrated between 2MPa-7MPa. The elongation is about 40%-60%. And water vapor transmission rate is 0.30-1.00 g.mm/m2.h.Kpa. The transparency of simple mixed films of starch and PuLuLan, dry heated starch and PuLuLan are 15%-20%. Tensile strength is concentrated between 38MPa-45MPa. The elongation-at-break rate is about 2%-3%. And water vapor transmission rate is 0.30-1.20 g.mm/m2.h.Kpa.Dry heat treatment form an interaction between starch molecules and Chitosan molecules. Dry modified rice starch film’s transparency rate and elongation-at-break rate change little, and the tensile strength drops, water vapor transmission rate and water dissolving rate rise.



Earlier experiments have found that the edible films of CMC dry modified rice starch and CMC have higher tensile strength, lower hypoxic rate and permeable rate. But Chitosan and PuLuLan dry modified starches are not showing the good characteristics. The application has yet to be further explored.



Keywords: Modified starch, Chitosan, PuLuLan polysaccharide, Edible film, Quality characteristics





 



目  錄



摘 要 I



ABSTRACT II



目  錄 I



第1章 緒論 1



1.1 可食用膜的應(yīng)用現(xiàn)狀 1



1.2殼聚糖成膜性及在食品工業(yè)中的應(yīng)用 1



1.3普魯蘭成膜性及在食品工業(yè)中的應(yīng)用 2



1.4主要研究內(nèi)容 3



第2章 實(shí)驗(yàn)材料與方法 5



2.1實(shí)驗(yàn)材料與設(shè)備 5



2.1.1實(shí)驗(yàn)材料 5



2.1.2 實(shí)驗(yàn)設(shè)備 5



2.2 殼聚糖與普魯蘭復(fù)合膜的制備 5



2.2.1 鹽酸和氫氧化鈉調(diào)節(jié)PH復(fù)合膜的制備 5



2.2.2醋酸調(diào)節(jié)PH復(fù)合膜的制備 6



2.2.3不同相對濕度的復(fù)合膜的制備 6



2.2.4 不同干燥速率的復(fù)合膜的制備 6



2.3 復(fù)合膜的機(jī)械特性及通透性的測定 7



2.3.1膜的透明度的測定 7



2.3.2膜的抗拉強(qiáng)度的測定 7



2.3.3膜的斷裂伸長率的測定 7



2.3.4膜的透水系數(shù)的測定 7



2.3.5膜的水溶性的測定 8



2.3.6膜的透氧性的測定 8



第3章 結(jié)果與討論 10



3.1鹽酸和氫氧化鈉調(diào)節(jié)不同PH對復(fù)合膜的性質(zhì)影響研究 10



3.1.1復(fù)合膜的機(jī)械性能影響研究 10



3.1.2復(fù)合膜的透水率影響研究 11



3.1.3復(fù)合膜的水溶性研究 12



3.1.4復(fù)合膜的色差和透光率研究 12



3.1.5復(fù)合膜的流變學(xué)特性 12



3.2醋酸調(diào)節(jié)不同PH對復(fù)合膜的性質(zhì)影響研究 12



3.2.1復(fù)合膜的機(jī)械性能影響研究 10



3.2.2復(fù)合膜的透水率影響研究 11



3.2.3復(fù)合膜的水溶性研究 12



3.2.4復(fù)合膜的色差和透光率研究 12



3.2.5復(fù)合膜的流變學(xué)特性 12



3.3不同相對濕度對于復(fù)合膜的性質(zhì)影響研究 15



3.3.1復(fù)合膜的機(jī)械性能影響研究 10



3.3.2復(fù)合膜的透水率影響研究 11



3.3.3復(fù)合膜的色差和透光率研究 12



3.3.4復(fù)合膜的水分吸附模式研究 12



3.4不同儲存溫度對復(fù)合膜的性質(zhì)影響研究 20



3.4.1復(fù)合膜的機(jī)械性能影響研究 10


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