壳聚糖/马铃薯淀粉复合膜体系流变学与微观结构分析
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摘要
采用流变技术和扫描电镜(SEM)研究不同体积比壳聚糖/马铃薯淀粉(2︰8, 4︰6和5︰5)膜液的流变学特性和膜的微观结构,考察剪切速率、温度、存放时间对复合膜液流变特性的影响。结果表明,复合膜液均具有假塑性。随着温度升高,复合膜液黏度下降。复合膜液在25℃下具有良好稳定性。复配比5︰5的膜液具有较高弹性,且通过扫描电镜进一步证实复配比5︰5时具有较好相容性。
Rheology technique and scanning electron microscopy(SEM) were applied to investigate the effect of different volume ratios(2︰8, 4︰6 and 5︰5, V/V) on the rheological properties and microstructure of chitosan/potato starch composite film. The effects of shear rate, temperature and storage time on the rheological properties of composite film solution were investigated. The results showed that the composite film solution was pseudoplastic. As the increase of temperature, the viscosity of composite film solution decreased. Composite films solution had a good stability under 25 ℃. When the ratio of chitosan and potato starch was 5︰5, the composite film solution had higher elasticity. The scanning electron microscopy revealed that the complex ratio of 5︰5 had good compatibility.
Rheology technique and scanning electron microscopy(SEM) were applied to investigate the effect of different volume ratios(2︰8, 4︰6 and 5︰5, V/V) on the rheological properties and microstructure of chitosan/potato starch composite film. The effects of shear rate, temperature and storage time on the rheological properties of composite film solution were investigated. The results showed that the composite film solution was pseudoplastic. As the increase of temperature, the viscosity of composite film solution decreased. Composite films solution had a good stability under 25 ℃. When the ratio of chitosan and potato starch was 5︰5, the composite film solution had higher elasticity. The scanning electron microscopy revealed that the complex ratio of 5︰5 had good compatibility.
引文
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[3]张洪,王明力,和岳,等.壳聚糖/纳米SiOx复合膜对艳红桃的保鲜研究[J].食品科学, 2012, 33(22):319-323.
[4] LOURDIN D, VALLE G D, COLONNA P. Influence of amylose content on starch films and foams[J]. Carbohydrate Polymers, 1995, 27(4):261-270.
[5] TAPIA-BLáCIDO D, SOBRAL P J, MENEGALLI F C.Development and characterization of biofilms based on Amaranth flour(Amaranthus caudatus)[J]. Journal of Food Engineering, 2005, 67(1/2):215-223.
[6] QIAO C, MA X, ZHANG J, et al. Molecular interactions in gelatin/chitosan composite films[J]. Food Chemistry, 2017,235(11):45-50.
[7] ROMERO-BASTIDA C A, CHáVEZ G M, BELLOPéREZ L A, et al. Rheological properties of nanocompositeforming solutions and film based on montmorillonite and corn starch with different amylose content[J]. Carbohydrate Polymers, 2018(5):188:121-127.
[8]李星科,姜启兴,夏文水.壳聚糖溶液的流变学性质及应用研究[J].食品工业科技, 2011, 32(2):65-68, 72.
[9]吴成东.天然高分子多糖复合凝胶的制备及性质研究[D].武汉理工大学, 2008.
[10] LIU G C, ZHANG W Q, WANG X L, et al. Synthesis and performances of poly(butylene-succinate)with enhanced viscosity and crystallization rate via introducing a small amount of diacetylene groups[J]. Chinese Chemical Letters,2017, 23(2):354-357.
[11]周蓉,俞建勇,王学利,等.新戊二醇和聚乙二醇改性易染共聚酯的流变性能[J].合成纤维, 2017, 46(10):1-5, 37.
[12]周文化,杨慧敏,李维敏,等.椰子水饮料贮藏稳定性及流变学特性的试验研究[J].农业工程学报, 2013, 29(19):262-267.
[13]王元兰,魏玉.κ-卡拉胶与魔芋胶复配胶体系的流变特性[J].食品科学, 2011, 32(5):92-95.
[14]柴春祥, SUNDARAM GUNASEKARAN.黄原胶对马铃薯淀粉糊流变特性的影响[J].食品工业科技, 2007(8):115-118.
[15]陈野,杜悦,王冠禹.前处理乙醇浓度对玉米醇溶蛋白膜性质的影响[J].食品科学, 2009, 30(19):100-103.
[16] REN L, YAN X, JIANG Z, et al. Influence of chitosan concentration on mechanical and barrier properties of corn starch/chitosan films[J]. International Journal of Biological Macromolecules, 2017, 105(Pt 3):1636-1643.
[17]孙海涛,邵信儒,姜瑞平,等.玉米磷酸酯淀粉/秸秆纤维素可食膜的制备及物理性能[J].食品科学, 2016, 37(24):21-28.