Gelatin was wetted with 20%, 25% and 30% water, followed by mixing with oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate starch, respectively. Shortening was added as a hydrophobic agent. Zinc stearate and calcium stearate were added as lubricants. Edible starch/gelatin composite films were prepared by extrusion blowing. The effects of the amount of water added to gelatin on the properties and structures of starch/gelatin composite films were investigated by scanning electron microscopy, X-ray diffraction, differential calorimetry, low-field NMR, and infrared spectroscopy. The results showed that the films prepared from 25% water-wetting gelatin and oxidized hydroxypropyl starch had the best compatibility, mechanical properties, and water-resistant properties. Appropriate amount of water added to gelatin promoted starch gelatinization and gelatin melting, enhancing the intermolecular forces and homogeneity of the film.
SUN Cong
,
WANG Wentao
,
QIN Yang
,
YUAN Xinfu
,
HOU Hanxue
. Effects of wetting gelatin on properties of edible starch/gelatin composite films prepared by extrusion blowing[J]. Food and Fermentation Industries, 2019
, 45(7)
: 82
-87
.
DOI: 10.13995/j.cnki.11-1802/ts.018487
[1] 曹娜,符玉华,贺军辉. 明胶膜的性能研究进展[J]. 高分子通报, 2007(8):1-6.
[2] 林好, 吴先辉,汪秀妹,等. 魔芋葡甘聚糖/明胶流变特性及其成膜研究[J]. 中国粮油学报, 2014, 29(10):28-34.
[3] 侯汉学, 张锦丽,董海洲,等. 食用变性淀粉的营养价值及安全性评价[J]. 粮食与饲料工业, 2002(11):37-38.
[4] BERTUZZI M A, VIDAURRE E F C, ARMADA M, et al. Water vapor permeability of edible starch based films[J]. Journal of Food Engineering, 2007, 80(3):972-978.
[5] LU D R. Starch-based completely biodegradable polymer materials[J]. Express Polymer Letters, 2009, 3(6):366-375.
[6] NU O Z C, LIU H S. YU L, et al Developing gelatin-starch blends for use as capsule materials[J]. Carbohydrate Polymers, 2013, 92:455-461.
[7] FAKHOURI F M, COSTA D, YAMASHITA F, et al. Comparative study of processing methods for starch/gelatin films[J]. Carbohydrate Polymers, 2013, 95(2):681-689.
[8] WANG K, WANG W, YE R, et al. Mechanical and barrier properties of maize starch-gelatin composite film: effects of amylase content[J]. Journal of the Science of Food & Agriculture, 2017, 97(11):3 613.
[9] 郭培, 董海洲,侯汉学,等. 熔融挤出条件对可食性羟丙基交联淀粉-普鲁兰多糖复合膜性能的影响[J]. 食品与发酵工业, 2011, 37(12):33-37.
[10] AGUILAR-MÉNDEZ M A, SAN MARTIN-MATINEZ E, ORTEGA-ARROYO L, et al. Application of differential scanning calorimetry to evaluate thermal properties and study of microstructure of biodegradable films[J]. International Journal of Thermophysics, 2010, 31(3):595-600.
[11] MARIA T M C, CARVALHO R A D, SOBRAL P J A, et al. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends[J]. Journal of Food Engineering, 2008, 87(2):191-199.
[12] 刘鹏飞, 孙圣麟,王文涛,等. 增塑剂甘油对甘薯淀粉膜性能的影响研究[J]. 中国粮油学报, 2015,30(10):15-20.
[13] 王坤, 王稳航,张义,等. 添加单宁对明胶可食膜性质的影响[J]. 现代食品科技, 2017,33(3):251-256.
[14] 翁诗甫. 傅里叶变换红外光谱分析[M]. 北京:化学工业出版社, 2010.
[15] SCOPEL B S, RIBEIRO M E, DETTMER A, et al. Cornstarch-gelatin films: commercial gelatin versus, chromed leather waste gelatin and evaluation of drying conditions[J]. Journal of Polymers & the Environment, 2018,26(5):1 998-2 006.
[16] 熊婷, 张英力,蔡清. 基于低场磁共振技术的糖溶液检测[J]. 中国计量大学学报, 2013, 24(3):219-224.
[17] 杨慧萍, 李冬珅,乔琳,等. 基于低场核磁研究稻谷吸附/解吸过程水分分布变化[J]. 中国粮油学报, 2016, 31(12):6-11.
[18] LIU J, ZHU K, YE T, et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Research International, 2013, 51(2):437-443.
[19] HAQ M A, HASNAIN A, JAFRI F A, et al. Characterization of edible gum cordia film: Effects of beeswax[J]. LWT-Food Science and Technology, 2016, 68(1):674-680.
[20] MAUER L J. Mechanical and physical properties of cassava starch-gelatin composite films[J]. International Journal of Polymeric Materials & Polymeric Biomaterials, 2012, 61(10):778-792.
