食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 88 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029293

研究报告

超声改性对壳聚糖/淀粉复合膜特性的影响

  • 裴诺 ,
  • 杜宇凡 ,
  • 孙洁 ,
  • 汪之和
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(国家淡水水产品加工技术研发分中心(上海),上海,201306)
    3(上海水产品加工及贮藏工程技术研究中心,上海,201306)
第一作者:硕士研究生(汪之和教授为通信作者,E-mail:zhwang@shou.edu.cn)

收稿日期: 2021-09-05

  修回日期: 2021-10-09

  网络出版日期: 2022-10-17

基金资助

国家重点研发计划项目(2019YFD0902003)

收起

Effect of ultrasonic modification on properties of chitosan/starch composite membrane

  • PEI Nuo ,
  • DU Yufan ,
  • SUN Jie ,
  • WANG Zhihe
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(National Freshwater Aquatic Products Processing Technology Research and Development Center (Shanghai),Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic Products Processing and Preservation, Shanghai 201306, China)

Received date: 2021-09-05

  Revised date: 2021-10-09

  Online published: 2022-10-17

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摘要

壳聚糖/淀粉复合膜作为一种绿色环保的包装材料已被广泛应用于食品包装,但其力学性能较弱的特点限制了其应用范围。该文利用超声对壳聚糖/淀粉复合膜进行改性,比较了不同超声频率改性后的复合膜的力学性能、阻隔性能、表面结构、二级结构、热稳定性以及生物活性,旨在探究不同超声条件对复合膜特性的影响。结果表明,复合膜的抗拉强度及断裂伸长率随着超声强度的增加呈现先增强后减弱的趋势。经过28 kHz超声处理后的复合膜,抗拉强度能提升157%;二级结构、微观结构、热稳定结果也显示其具有更加稳定的内部结构;且其抑菌性及抗氧化性也优于其他组。该研究证明了超声改性能提高复合膜性能,研究结果为壳聚糖/淀粉复合膜的有效应用提供理论基础。

关键词： 超声; 壳聚糖; 淀粉; 复合膜

本文引用格式

裴诺 , 杜宇凡 , 孙洁 , 汪之和 . 超声改性对壳聚糖/淀粉复合膜特性的影响[J]. 食品与发酵工业, 2022 , 48(18) : 88 -94 . DOI: 10.13995/j.cnki.11-1802/ts.029293

Abstract

As a green packaging material, chitosan/starch composite film has been widely used in food packaging, but the weak mechanical properties limit its application. In this paper, chitosan/starch composite membrane was modified by ultrasonic, and then the mechanical properties, barrier properties, surface structure, secondary structure, thermal stability and biological activity of the composite membrane modified by different ultrasonic frequencies were compared. The results showed that the tensile strength and elongation at break of the composite films increased first and then decreased with the increase of ultrasonic intensity. After 28 kHz ultrasonic treatment, the tensile strength of the composite film increased by 157%. Secondary structure, microstructure and thermal stability results also showed that it had a more stable internal structure. The bacteriostasis and antioxidant activity were better than other groups. This study proved that ultrasonic modification could improve the properties of composite membrane, and provided a theoretical basis for the effective application of chitosan/starch composite membrane.

Key words： ultrasonic; chitosan; starch; composite membrane

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