β-环糊精对玉米淀粉成膜性能的影响

doi:10.3969/j.issn.1673-1689.2020.01.002

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β-环糊精对玉米淀粉成膜性能的影响
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                        10.3969/j.issn.1673-1689.2020.01.002
                    
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Effect of β--Cyclodextrin on Formation of Corn Starchy-Base Films

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摘要:

环糊精对食品风味成分具有包埋缓释的性能，向淀粉膜中添加环糊精可赋予膜相应的功能特性。作者通过流延法制备含环糊精玉米淀粉膜，利用理化及质构仪等方法研究β--环糊精的加入对淀粉成膜性能的影响。结果表明，β-环糊精和淀粉膜有很好的的相容性，随着β--环糊精含量的增加，玉米淀粉膜透明度略有降低，水溶性明显增加，水蒸气透过系数显著下降; 质构拉伸测试结果表明：β--环糊精添加使淀粉膜断裂延伸率降低，而抗拉强度先降低后增强。总体而言，质量分数20%的β--环糊精添加量对淀粉膜的外观影响不大，但明显提高膜了的阻水性，增强了膜的力学性能。

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Cyclodextrin has controlled release behavor of food flavors and can bring these functions to starch-based films once it was added into these film. In this paper the corn starchy-base films containing β--cyclodextrin were prepared by tape casting method. The effects of β-β-cyclodextrin on the formation of starchy film were studied through the means of physicochemical and texture tests. The results indicated good compatibility between starch matrix and β--cyclodextrin. The clarity of film was only slightly lowered，the water solubility increased and water vapor barrier property of film improved greatly after adding β--cyclodextrin. The texture test showed that addition of β--cyclodextrin first decreased lightly and then increased the tensile strength of starch-based films，and resulted to decrease of elongation at break. On the whole，up to 20% β--cyclodextrin has little effects on the appearance of film，but provides the improved water vapor barrier properties and better mechanical properties of starch-based film.

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李学红,陆勇,张贺,JANE Jaylin.β-环糊精对玉米淀粉成膜性能的影响[J].食品与生物技术学报,2020,39(1):8-13.

LI Xuehong, LU Yong, ZHANG He, JANE Jaylin. Effect of β--Cyclodextrin on Formation of Corn Starchy-Base Films[J]. Journal of Food Science and Biotechnology,2020,39(1):8-13.

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在线发布日期: 2020-04-09
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