通过压缩成型获得的淀粉-羟丙基甲基纤维素基薄膜的性能。
Properties of starch-hydroxypropyl methylcellulose based films obtained by compression molding.
机构信息
Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
出版信息
Carbohydr Polym. 2014 Aug 30;109:155-65. doi: 10.1016/j.carbpol.2014.03.059. Epub 2014 Mar 30.
Corn starch-glycerol (1:0.3) films, containing or not citric acid (1g/100g starch) and HPMC (10 and 20g/100g starch), are obtained by compression molding. The microstructure of the films, the thermal behavior, the X-ray diffraction spectra and the physical properties (mechanical, barrier and optical) were analyzed after 1 and 5 storage weeks at 25°C and 53% relative humidity. The bonded citric acid and film solubility were also determined. Starch-HPMC blend films showed a dispersed phase of HPMC in a continuous, starch-rich phase with lower glass transition than HPMC-free films. The addition of citric acid also provoked a decrease in glass transition in line with the partial hydrolysis of starch chains. Both components implied a decrease in the water vapour permeability while the oxygen permeability slightly increased. Although citric acid only provoked a small hardening effect in the films, it greatly decreased their extensibility (weak cross-linking effect), which seems to increase during film storage. Starch crystallization during storage was inhibited by both citric acid and HPMC.
玉米淀粉-甘油（1:0.3）薄膜，含有或不含有柠檬酸（1g/100g 淀粉）和 HPMC（10 和 20g/100g 淀粉），通过压缩成型获得。分析了薄膜的微观结构、热行为、X 射线衍射谱和物理性能（力学、阻隔和光学），在 25°C 和 53%相对湿度下储存 1 和 5 周后。还测定了结合柠檬酸和薄膜的溶解度。淀粉-HPMC 共混膜显示出 HPMC 在连续的、富含淀粉的相中呈分散相，其玻璃化转变温度低于无 HPMC 薄膜。添加柠檬酸也会导致淀粉链部分水解，玻璃化转变温度降低。两种成分都降低了水蒸气透过率，而氧气透过率略有增加。尽管柠檬酸仅对薄膜产生较小的硬化作用，但它大大降低了薄膜的延展性（弱交联作用），这似乎在薄膜储存过程中增加。柠檬酸和 HPMC 都抑制了淀粉的结晶。
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