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糖/糖酒精与糖醇作为高粉/PBAT吹膜的共同可塑剂:从精细结构到物理化学特性
Yuntong Wu1, Shan Gao1, Jiajun Zhao1
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
Journal of the science of food and agriculture
|September 19, 2024
概括
在粉/PBAT膜中添加天然的辅助可塑剂,如葡萄糖,糖糖和酸盐,可以提高其性能. 这些绿色添加剂增强了热稳定性和屏障性能,特定的糖增加了拉伸强度和模量.
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:
- 粉薄膜的甘油可塑剂迁移,降低了薄膜的性能.
- 含粉/聚乙烯 (PBAT) 高含量的粉/聚乙烯 (PBAT) 薄膜需要改进的塑化.
- 自然的,可食用的辅助可塑剂 (糖/糖醇) 与糖一起进行了研究.
研究的目的:
- 为了提高粉/PBAT薄膜的性能,使用天然的辅助可塑剂.
- 为了研究葡萄糖,糖糖和醇作为与甘油的共同可塑剂的作用.
- 了解由共塑性化剂分子特征影响的结构-性质关系.
主要方法:
- 用甘油和各种糖/糖酒精共塑剂制备粉/PBAT薄膜.
- 薄膜结构的分析,包括结晶性和水结合.
- 评估热稳定性,水分透性,氧气屏障,抗拉强度和模量.
主要成果:
- 共同塑化剂减少了融的流动性,并通过分子间键诱导了脆性.
- 糖促进了B型粉晶体的形成;葡萄糖和糖改变了水的结合.
- 片表现出增强的热稳定性,水分透性和氧气屏障特性.
- 葡萄糖/甘油薄膜获得了最大的抗拉强度 (10.12 MPa);糖糖/甘油薄膜显示了最高的模量 (380.31 MPa).
结论:
- 索尔比托的塑化能力与糖相似,因为它具有线性结构和低点.
- 分子结构,基群比例和共同可塑剂的点是关键因素.
- 糖/糖酒精共塑剂提供了一个可行的策略,以优化粉/PBAT膜的性能.
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