食品与发酵工业

抗菌木薯淀粉可食膜的研究

  • 赵国华 ,
  • 郑刚 ,
  • 刘丽丹 ,
  • 谌小立 ,
  • 赵小皖
展开

网络出版日期: 2010-04-25

Study on Antimicrobial Edible Cassava Starch Film

  • Zhao Guohua ,
  • Zheng Gang ,
  • Liu Lidan ,
  • Shen Xiaoli ,
  • Zhao Xiaowan
Expand

Online published: 2010-04-25

摘要

以抗菌性、抗张强度、断裂拉伸应变和透湿性为指标,研究了大蒜油添加对木薯淀粉膜性能的影响。结果表明:大蒜油的融入对木薯淀粉膜的抗菌性能有大的提高。含1.5%大蒜油的木薯淀粉膜对大肠杆菌和金黄色葡萄球菌的抑菌面积分别为171.96mm2和84.07mm2。大蒜油的添加使木薯淀粉膜的抗张强度降低而断裂伸长率增加。含1.5%大蒜油的木薯淀粉膜与对照膜相比,抗张强度下降了56.62%,断裂伸长率升高了84.12%。

本文引用格式

赵国华 , 郑刚 , 刘丽丹 , 谌小立 , 赵小皖 . 抗菌木薯淀粉可食膜的研究[J]. 食品与发酵工业, 2010 , 36(04) : 84 -87 . DOI: 10.13995/j.cnki.11-1802/ts.2010.04.031

Abstract

Effect of garlic oil on performances of cassava starch film was studied based on antimicrobial activity,tensile strength,tensile strain at break and water vapor permeability.Results showed that the addition of garlic oil increased greatly in antimicrobial activity.The inhibitory zone of cassava starch film incorporated with 1.5% garlic oil for Escherichia coli and Staphylococcus aureus was 171.96 mm2 and 84.07 mm2,separately.The addition of garlic oil decreased tensile strength,but increased tensile strain at break.Compared with control,cassava starch film with 1.5% garlic oil had decreased 56.62% in tensile strength and increased 84.12% in tensile strain at break.
文章导航

/