环境条件对大豆生物解离纤维素可食性膜性能的影响
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摘要
以大豆生物解离纤维素为基料,辅以柠檬酸及丙三醇制备可食性膜,探究环境条件对大豆生物解离纤维素可食性膜性能的影响。结果表明:随着环境温度的升高,可食性膜的拉伸强度、断裂伸长率、溶水时间逐渐增加,但是环境温度对可食性膜的水蒸气透过率和色泽影响较小;随着环境相对湿度的增加,可食性膜的拉伸强度逐渐降低,断裂伸长率、水蒸气透过率、溶水时间增加,色泽无明显变化,亮度略微增加;随着储藏期的延长,拉伸强度、溶水时间增加,断裂伸长率、水蒸气透过率逐渐降低,可食性膜整体变黄。
With biodegradable soybean cellulose as the base material,supplemented with citric acid and glycerol,edible film was prepared,and the effects of environmental conditions on the performance of biodegradable and edible soybean film was explored. The results showed that the tensile strength,elongation at break and dissolution time of the edible film increased gradually with the increase of ambient temperature,but ambient temperature had little effect on water vapor transmission rate and color of the edible film. The tensile strength decreased,but the elongation at break,dissolution time and water vapor transmission rate increased gradually with the increase of environment relative humidity. There was no obvious change in color,but a slight increase in brightness. The tensile strength and dissolution time increased,while the elongation at break and water vapor transmission rate decreased gradually with the extension of storage period,and the edible film turned yellow.
With biodegradable soybean cellulose as the base material,supplemented with citric acid and glycerol,edible film was prepared,and the effects of environmental conditions on the performance of biodegradable and edible soybean film was explored. The results showed that the tensile strength,elongation at break and dissolution time of the edible film increased gradually with the increase of ambient temperature,but ambient temperature had little effect on water vapor transmission rate and color of the edible film. The tensile strength decreased,but the elongation at break,dissolution time and water vapor transmission rate increased gradually with the increase of environment relative humidity. There was no obvious change in color,but a slight increase in brightness. The tensile strength and dissolution time increased,while the elongation at break and water vapor transmission rate decreased gradually with the extension of storage period,and the edible film turned yellow.
引文
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[3]江连洲,张巧智,关嘉琦,等.羧甲基化大豆水酶法膳食纤维的制备及其性能研究[J].农业机械学报,2017,48(10):330-337.
[4]王忠良.蔗渣半纤维素基可食膜材料的制备及其保鲜性能研究[D].昆明:昆明理工大学,2013.
[5]DAUDT R M,AVENA-BUSTILLOS R J,WILLIAMS T,et al.Comparative study on properties of edible films based on pinhao(Araucaria angustifolia)starch and flour[J].Food Hydrocoll,2016,60:279-287.
[6]周婧.壳聚糖/改性花生壳微晶纤维素可食膜的研究[D].长春:吉林大学,2014.
[7]王亚静.绿豆皮纳米纤维素的制备及其在可食膜中的应用[D].长春:吉林大学,2016.
[8]AZEREDO H M C,KONTOU-VRETTOU C,MOATES GK,et al.Wheat straw hemicellulose films as affected by citric acid[J].Food Hydrocoll,2015,50:1-6.
[9]徐慧,陈野.电场下乙醇对玉米醇溶蛋白膜性质的影响[J].农业机械学报,2015,46(10):298-303.
[10]孙宇,郑先哲,李强,等.微波辅助泡沫干燥蓝靛果果粉工艺的研究[J].东北农业大学学报,2012(5):17-23.
[11]高丹丹,张超,马越,等.甘油对明胶-普鲁兰多糖复合材料性能的影响[J].食品研究与开发,2013(10):108-111.
[12]OLSSON E,HEDENQVIST M S,JOHANSSON C,et al.Influence of citric acid and curing on moisture sorption,diffusion and permeability of starch films[J].Carbohydr Polym,2013,94(2):765-772.
[13]PERDOMO J,COVA A,SANDOVAL A J,et al.Glass transition temperatures and water sorption isotherms of cassava starch[J].Carbohydr Polym,2009,76(2):305-313.
[14]BRETT B,FIGUEROA M,SANDOVAL A J,et al.Moisture sorption characteristics of starchy products:oat flour and rice flour[J].Food Biophys,2009,4(3):151-157.
[15]MULET A,GARCA PASCUAL P,SANJUN N,et al.Equilibrium isotherms and isosteric heats of morel(Morchella esculenta)[J].J Food Eng,2002,53(1):75-81.
[16]TONG Q Y,XIAO Q,LIM L T.Preparation and properties of pullulan-alginate-carboxymethylcellulose blend films[J].Food Res Int,2008,41(10):1007-1014.
[17]ARTHARN A,PRODPRAN T,BENJAKUL S.Round scad protein-based film:storage stability and its effectiveness for shelf-life extension of dried fish powder[J].LWT-Food Sci Technol,2009,42(7):1238-1244.
[18]PARK H J,BUNN J M,WELLER C L,et al.Water vapor permeability and mechanical properties of grain proteinbased films as affected by mixtures of polyethylene glycol and glycerin plasticizers[J].Trans Asae,1994,37(4):1281-1285.
[19]何晓叶,邰克东,高彦祥,等.美拉德反应制备蛋白质-多糖共价复合物的研究进展[J].食品工业科技,2016,37(6):377-382.