摘要
为提高木薯淀粉膜的性能,采用行星球磨法对木薯淀粉进行活化预处理,并以活化后的淀粉为原料制备淀粉膜。系统研究机械活化时间、甘油及三偏磷酸钠(STMP)对淀粉膜拉伸强度(σ_(TS))、断裂伸长率(E)与水蒸气透过率(φ_(WVP))的影响,并进一步探讨淀粉成膜机理,以及机械活化对淀粉成膜的作用机制。通过扫描电子显微镜和X射线衍射,对原生及机械活化木薯淀粉的形貌与晶体结构进行表征。结果表明:机械活化可显著改善淀粉膜的力学性能与阻隔性能;甘油与STMP对活化淀粉膜力学性能与阻隔性能有影响;与原生木薯淀粉相比,淀粉活化60 min后,膜的σ_(TS)和E分别提高195.1%和133.2%,φ_(WVP)降低18.9%;添加甘油后,膜的σ_(TS)和E分别增加212.5%和59.0%,φ_(WVP)降低17.3%;添加STMP后,膜的σ_(TS)和E分别增加198.3%和88.7%,φ_(WVP)降低21.0%;当甘油与STMP复配使用时,可协同优化淀粉膜的综合性能,使其变得更柔韧,膜的σ_(TS)和E分别增加234.2%和68.5%,φ_(WVP)降低23.2%。研究可为开发高性能全生物降解食品包装材料提供新思路及理论参考。
To enhance the properties of cassava starch films,planetary ball milling was employed to perform mechanical activation pretreatment on cassava starch.The activated starch was then used as the raw material to prepare starch films.The effects of mechanical activation time,glycerol,and sodium trimetaphosphate(STMP)on the tensile strength(σ_(TS)),elongation at break(E),and water vapor permeability(φ_(WVP))of the starch films were systematically investigated.Furthermore,the film-forming mechanism of starch and the mechanism of how mechanical activation affects film formation were explored.The morphology and crystal structure of native and mechanically activated cassava starch were characterized using scanning electron microscopy(SEM)and X-ray diffraction(XRD).The results showed that:mechanical activation significantly improved the mechanical and barrier properties of the starch films;both glycerol and STMP influenced the mechanical and barrier properties of the activated starch films;compared to native cassava starch,after 60 minutes of activation,theσ_(TS)and E of the films increased by 195.1%and 133.2%,respectively,whileφ_(WVP)decreased by 18.9%;with the addition of glycerol,theσ_(TS)and E of the films increased by 212.5%and 59.0%,respectively,andφ_(WVP)decreased by 17.3%;with the addition of STMP,theσ_(TS)and E increased by 198.3%and 88.7%,respectively,andφ_(WVP)decreased by 21.0%;when glycerol and STMP were used in combination,they synergistically optimized the overall performance of the starch films,making them more flexible,withσ_(TS)and E increasing by 234.2%and 68.5%,respectively,andφ_(WVP)decreasing by 23.2%.This research provides new insights and theoretical reference for developing high-performance,fully biodegradable food packaging materials.
作者
谭义秋
苏秋桂
卢莹莹
TAN Yiqiu;SU Qiugui;LU Yingying(College of Chemistry and Materials,Guangxi Minzu Normal University,Chongzuo 532200,China)
出处
《包装与食品机械》
北大核心
2025年第6期105-112,共8页
Packaging and Food Machinery
基金
广西自然科学基金项目(2020JJB120001)
广西民族师范学院2022年度高层次人才项目(2022GCC001)。
关键词
机械活化
木薯淀粉
淀粉膜
机理
mechanical activation
cassava starch
starch film
mechanism
