由奇亚胶生产可食用膜：甘油浓度对其物理化学和机械性能的影响。
Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties.
机构信息
Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves n. 9500, PO Box 15059, 91501-970 Porto Alegre, RS, Brazil.
Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves n. 9500, PO Box 15059, 91501-970 Porto Alegre, RS, Brazil; Chemistry Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves n. 9500, PO Box 15003, 91501-970 Porto Alegre, RS, Brazil.
出版信息
Carbohydr Polym. 2015 Oct 5;130:198-205. doi: 10.1016/j.carbpol.2015.05.040. Epub 2015 May 23.
This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (p<0.05). CM films containing a high concentration of glycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.
本研究调查了一种基于奇亚胶（CM）水胶体的新型可食用膜的物理化学和机械性能。CM（1%w/v）薄膜通过添加三种浓度的甘油（基于 CM 重量的 25%、50%和 75%w/w）来制备。随着甘油浓度的增加，CM 薄膜的水蒸气透过率（WVP）、断裂伸长率（EB）和水溶性显著增加，而其拉伸强度（TS）和杨氏模量（YM）则显著降低（p<0.05）。含有高浓度甘油的 CM 薄膜略带红色和黄色，但仍具有透明外观。CM 薄膜对紫外线有很好的吸收能力，热稳定性良好。扫描电子显微镜照片显示，所有 CM 薄膜均具有均匀的外观。本研究表明，奇亚胶水胶体具有作为可食用膜或涂层的重要特性和潜力。
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