Dai Lei, Qiu Chao, Xiong Liu, Sun Qingjie
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Food Chem. 2015 May 1;174:82-8. doi: 10.1016/j.foodchem.2014.11.005. Epub 2014 Nov 8.
Taro starch nanoparticles (TSNPs) obtained by hydrolysis with pullulanase and the recrystallisation of gelatinised starch were used as reinforcing agents in corn starch films. The influence of TSNPs contents (0.5-15%) on the physical, mechanical, thermal, and structural properties of starch films was investigated. An increase in the concentration of TSNPs led to a significant decrease in the water vapour permeability (WVP) of films. The addition of TSNPs increased the tensile strength (TS) of films from 1.11 MPa to 2.87 MPa. Compared with pure starch films, the surfaces of nanocomposite films became uneven. The onset temperature (To) and melting temperature (Tm) of films containing TSNPs were higher than those of pure starch films. The addition of TSNPs improved the thermal stability of starch films.
用支链淀粉酶水解并使糊化淀粉重结晶得到的芋头淀粉纳米颗粒（TSNPs）被用作玉米淀粉膜的增强剂。研究了TSNPs含量（0.5 - 15%）对淀粉膜物理、机械、热学和结构性能的影响。TSNPs浓度的增加导致膜的水蒸气透过率（WVP）显著降低。TSNPs的添加使膜的拉伸强度（TS）从1.11 MPa提高到2.87 MPa。与纯淀粉膜相比，纳米复合膜的表面变得不平坦。含有TSNPs的膜的起始温度（To）和熔融温度（Tm）高于纯淀粉膜。TSNPs的添加提高了淀粉膜的热稳定性。
