摘要
文中对木薯淀粉改善可食性羧甲基纤维素膜的性能进行研究。结果表明:随着木薯淀粉添加量的增多,羧甲基纤维素膜的抗拉强度和水溶性逐渐减小,而断裂伸长率和透明度逐渐增大,透油率变化不大。当木薯淀粉的添加质量在0%-15%内,随着木薯淀粉添加量的增大,膜的水蒸气迁移率逐渐减小,当添加量超过15%时,膜的水蒸气迁移率逐渐增大。综合膜的各项性能得出,木薯淀粉的添加量不宜超过15%。
The research on cassava starch improving properties of carboxymethyl cellulose films was studied. The results showed that the TS and water solubility of the composite films decreased gradually, while E and the transparency of the composite films increased gradually with the addition of cassava starch. Addition of cassava starch kept the pure films＇little oil permeation rate. The WVTR of composite films decreased gradually with the addition of cassava starch in the range of 0 -15% and it gradually increased when the cassava starch was more than 15%. The conclusion was： for the best properties of the composite films, the addition of cassava starch was better with no more than15%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第2期63-65,70,共4页
Food and Fermentation Industries
基金
国家高新技术研究发展计划(863计划)重点项目(2007AA100407)
关键词
羧甲基纤维素
木薯淀粉
复合膜
性能
carboxymethyl cellulose, cassava starch, composite films, properties
