School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, PR China; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, PR China.
Food Chem. 2016 Feb 1;192:865-72. doi: 10.1016/j.foodchem.2015.07.093. Epub 2015 Jul 23.
In this work, we investigated the effects of adding different contents (0%, 0.5%, 1%, 2%, 5%, wt% based on maize starch, dsb) of starch nanoparticles prepared by the 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation (TEMPO-SNPs) on the properties of maize starch films. Differential scanning calorimetry, X-ray diffraction analysis, scanning electron microscopy (SEM), transmission electron microscopy and texture profile analysis were used to characterize the thermal properties, morphology and structure of the prepared films. As the content of TEMPO-SNPs increased, the water vapor permeability (WVP) of films reduced significantly from 4.21 × 10(-8) to 3.04 × 10(-8) gm(-1) s(-1) Pa(-1). Furthermore, elongation at break, tensile strength and Young's modulus of the films increased as the TEMPO-SNPs content increased. At the TEMPO-SNPs content of 1%, the elongation at break, the tensile strength and Young's modulus of the films peaked. SEM showed that the nanocomposite films had smoother surfaces and cross sections with no cracks or visible air pockets.
在这项工作中,我们研究了添加不同含量(基于玉米淀粉的 0%、0.5%、1%、2%、5%,wt%)的由 2,2,6,6-四甲基哌啶-1-氧自由基(TEMPO)介导的氧化法制备的淀粉纳米颗粒(TEMPO-SNPs)对玉米淀粉膜性能的影响。差示扫描量热法、X 射线衍射分析、扫描电子显微镜(SEM)、透射电子显微镜和质地剖面分析用于表征所制备薄膜的热性能、形态和结构。随着 TEMPO-SNPs 含量的增加,薄膜的水蒸气透过率(WVP)从 4.21×10(-8)显著降低至 3.04×10(-8)gm(-1)s(-1)Pa(-1)。此外,随着 TEMPO-SNPs 含量的增加,薄膜的断裂伸长率、拉伸强度和杨氏模量均增加。在 TEMPO-SNPs 含量为 1%时,薄膜的断裂伸长率、拉伸强度和杨氏模量达到峰值。SEM 显示,纳米复合材料薄膜具有更光滑的表面和横截面,没有裂缝或可见的气穴。