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从兼容性pectin/粉混合物中制备和表征独立的生物膜:pectin结构的影响

Wenqiang Bai¹, Natalia P Vidal², Laura Roman³

¹Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.

International journal of biological macromolecules

|August 18, 2023

概括

添加点显著提高了粉膜的强度和机械性能. 薄膜的特性取决于点丁类型和甲基化程度,提供可调节的食品包装解决方案.

科学领域:

食品科学食品科学食品科学
材料科学是一种材料科学.
聚合物科学聚合物科学

背景情况:

粉薄膜中的点丁结构-可混合性-功能关系尚未得到充分理解.
果果真菌素 (CPs) 和甜菜真菌素 (SBP) 在组成和结构上有所不同.
粉-pectin混合物被探索用于创建功能性膜.

研究的目的:

研究点丁的结构和组成如何影响粉膜的特性.
制造和表征独立的粉-pectin 薄膜.
确定点的甲基化 (DM) 程度对片性能的影响.

主要方法:

描述了五个CP (1763%DM) 和一个SBP的组成和结构.
在3:1的粉-pectin重量比率上制造的粉-pectin薄膜.
评估了薄膜的机械性能 (拉伸强度,扬模量,破裂时的延长),湿度,水蒸气透性,表面湿透性,H结合 (FTIR),晶度 (XRD) 和界面粘合 (FTIR成像).

主要成果:

素的加入使拉伸强度和扬模量增加了2-3倍,但没有减少破裂时的延伸.
粉-SBP膜显示的强度最低.
高的DM CP或SBP降低了薄膜的湿度和水蒸气的透性.
高甲基 CP 或 SBP 降低了整体 H 结合和粉结晶度.
DM> 57%对点丁粉混合和粘附产生了负面影响.
纯度较低的pectins (较高的xyloglucan) 在断裂时延长率增加了20%左右.

结论:

pectin类型和DM显著影响粉膜的机械性能,湿度和屏障特性.
pectin的结构,特别是DM和纯度,决定了与粉的可混合性和界面相互作用.
量身定制点结构为开发各种应用的先进粉基薄膜提供了一种策略.

关键词:

基于生物的生物制品.生物塑料是生物塑料.食品包装食品的包装聚糖类是一种多糖类.独立的电影独立的电影

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