以卡拉胶为成膜物质,以甘油、山梨醇及丙二醇为增塑剂,制备卡拉胶基多糖可食用薄膜,研究了增塑剂的种类和添加量对卡拉胶薄膜机械性能、水蒸气透过性、厚度、透明度及色差的影响。结果表明,与对照组(无增塑剂)卡拉胶薄膜相比,随着增塑剂添加量从0.5%增加至2.5%(质量分数),卡拉胶薄膜的断裂伸长率、水蒸气透过性、厚度均呈现上升趋势,尤以添加2.5%甘油对薄膜的影响最为显著,3项指标分别增加到68.13%、10.528 0 (g·mm)/(m2·d·kPa)和0.176 mm;拉伸强度及不透明度均呈下降趋势,其中0.5%丙二醇增塑剂下降最为缓慢;薄膜亮度略有下降、黄度增加。本实验可为卡拉胶在食品包装薄膜制备及应用方面提供一定的科学参考。
Carrageenan-based polysaccharide edible film was prepared with carrageenan as film-forming material, and glycerol, sorbitol and propanediol were used as plasticizers in this study. Thereby, the effects of the type and addition amount of plasticizer on the mechanical properties, water vapor permeability, thickness, transparency and chromatic aberration of the carrageenan film were investigated. Research showed that when the plasticizer addition increased from 0.5% to 2.5% (w/w) carrageenan film exhibited a rise in the breaking elongation, water vapor permeability and thickness in comparison with the control group. The results could rise the most significantly up to 68.13%, 10.528 0 (g·mm)/(m2·d·kPa) and 0.176 mm, respectively, when adding 2.5% of glycerin. Meanwhile, the tensile strength and opacity showed a downtrend, among which the related indicators dropped at the slowest pace when adding 0.5% of propanediol. In addition, the brightness of the film decreased slightly, but its yellowness increased. In conclusion, this experiment will provide a more scientific reference for the further development and utilization of carrageenan in the food field.
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