调整基基粉薄膜与Curdlan,以提高可食用包装的性能
Huilin Wei1, Qianhui Ma1, Rongxin Gao2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
International journal of biological macromolecules
|June 20, 2024
概括
将curdlan添加到基基粉 (HPS) 中可以改善其用于食用包装的特性. 复合材料表现出增强的强度,热稳定性和降低的水溶性,使其成为一个有希望的食品包装解决方案.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
- 食品科学 食品科学 食品科学
背景情况:
- 基粉 (HPS) 是食品包装的一个有前途的材料,因为它具有复合系统的潜力.
- 库德兰是一种热不可逆转的凝,具有与冷却装置凝的HPS不同的特性.
- 研究HPS和curdlan之间的协同作用对于开发先进的食用膜至关重要.
研究的目的:
- 为了研究黄的结合对基基粉的可加工性,结构和薄膜性能的影响.
- 为增强可食用包装应用量身定制HPS/curdlan复合材料的材料特性.
- 评估HPS和curdlan与不同的凝行为之间的混合性和兼容性.
主要方法:
- 对HPS/Curdlan复合系统进行系统的调查.
- 风湿学分析以研究剪切稀释行为和粘度.
- 显微镜 (SEM),动态机械分析 (DMA) 和热重力测量分析 (TGA) 用于描述复合材料的结构和热性能.
- 复合膜的机械测试 (拉力强度) 和水溶性测量.
主要成果:
- 库德兰的结合增加了HPS溶液的剪切稀释行为和粘度.
- SEM,DMA和TGA证实了HPS和curdlan之间的良好可混合性和兼容性,没有观察到相位边界.
- 复合膜表现出一个单一的放松峰和一个单一的热分解峰.
- 与纯HPS薄膜相比,7:3 HPS/curdlan薄膜的抗拉强度增加了66.12%,分解温度增加了3°C,水溶性减少了11.72%.
结论:
- 加入curdlan有效地提高了基基粉的可加工性,结构完整性和薄膜性能.
- HPS/Curdlan复合材料系统具有出色的可混合性和兼容性,从而提高了材料的性能.
- 这些发现有助于开发先进的可食用薄膜,在包装应用中具有卓越的性能.
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