摘要
为研究开发传统蛋制品新型保鲜包装材料,用聚乙烯醇(PVA)、硬脂酸等通过化学交联制备复合涂膜保鲜包装材料,研究其制备工艺条件对成膜效能特性的影响。结果表明:以体积分数为0.4%(相对于溶解PVA的100mL水为基质来计算)的戊二醛作交联剂制成的PVA-硬脂酸复合涂膜保鲜材料成膜后的透水率(WVTR)为22.3g/(m2·24h),比PVA-硬脂酸二元共混膜阻水性提高2.5倍左右;交联时间越长、成膜干燥温度越低,其阻水性和耐水性提高越明显(P<0.05),成膜的抗菌性随戊二醛体积分数的增加而显著增强(P<0.05)。聚乙烯醇基涂膜保鲜材料制备及成膜优化工艺条件为:聚乙烯醇质量浓度5g/100mL,硬脂酸质量浓度5g/100mL(95%乙醇)(以上两种溶液体积比为10:4),戊二醛体积分数0.4%,交联反应时间45min,pH6.2,成膜干燥温度55℃,成膜干燥时间6h。
To develop a new packaging material for fresh-keeping of salted egg products,polyvinyl alcohol（PVA） was chemically cross-linked with stearic acid.Effects of major cross-linking reaction conditions on film-forming properties of the resulting coating material were examined.Results showed that the film formed from the PVA/stearic acid compound coating material obtained using glutaraldehyde added at 0.4% level（calculated on the basis of the volume of water used to dissolve PVA） as cross-linking agent exhibited a water vapor transmission rate（WVTR） of 22.3 g/（m2·24 h）,with an approximate 2.5-fold enhancement of water barrier performance when compared with the film formed without the addition of glutaraldehyde.Longer cross-linking time and lower film-forming temperature resulted in significantly higher water barrier and water resistance performance（P0.05）.There was a significant increase in antibacterial effect of the film formed from the PVA/stearic acid compound coating material obtained using a higher concentration of glutaraldehyde（P0.05）.The optimal formula of cross-linking system consisting of a mixture of 5% aqueous PVA solution and 5% ethanol solution of stearic acid（10：4,V/V） was first left to react at pH 6.2 for 45 min under the catalysis of glutaraldehyde added at 0.4% level and subsequently dried at 55 ℃ for 6 h,and a PVA/stearic acid compound film with an optimal compromise among high water resistance performance,excellent antimicrobial effect and low WVTR was obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期77-83,共7页
Food Science
基金
江苏省科技攻关项目(BE2007320)
关键词
复合涂膜保鲜包装材料
聚乙烯醇
硬脂酸
交联反应
透水率
抗菌性
coating material
polyvinyl alcohol
stearic acid
cross-linking reaction
water vapour transmission rate
antibacterial effect
