不同增塑剂对淀粉共混膜性能和行为的影响。
Starch behaviors and mechanical properties of starch blend films with different plasticizers.
机构信息
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
出版信息
Carbohydr Polym. 2016 Dec 10;154:112-20. doi: 10.1016/j.carbpol.2016.08.034. Epub 2016 Aug 11.
The main objective of the study was to gain insight into structural and mechanical starch behaviors of the plasticized starch blend films. Mechanical properties and starch behaviors of cassava (CS)/and mungbean (MB) (50/50, w/w) starch blend films containing glycerol (Gly) or sorbitol (Sor) at 33% weight content were investigated. It was found that tensile strength TS and %E of the Gly-CSMB films were similar to those of MB films; but%E of all Sor-films was identical. TS of plasticized films increased when AM content and crystallinity increased. When Sor was substituted for Gly, crystallinity of starch films and their TS increased. The CSMB and MB films had somewhat a similar molecular profile and comparable mechanical properties. Therefore, it was proposed the starch molecular profile containing amylopectin with high M¯w, low M¯w of amylose, and the small size of intermediates may impart the high TS and%E of starch films.
本研究的主要目的是深入了解增塑淀粉共混膜的结构和力学淀粉行为。研究了含有甘油（Gly）或山梨糖醇（Sor）的 33%重量含量的木薯（CS）/绿豆（MB）（50/50，w/w）淀粉共混膜的力学性能和淀粉行为。结果发现，Gly-CSMB 膜的拉伸强度 TS 和伸长率%E 与 MB 膜相似；但 Sor-膜的%E 相同。当 AM 含量和结晶度增加时，增塑膜的 TS 增加。用 Sor 替代 Gly 时，淀粉膜的结晶度和 TS 增加。CSMB 和 MB 膜具有相似的分子特征和相当的力学性能。因此，建议具有高 M¯w 的支链淀粉、低 M¯w 的直链淀粉和较小中间产物大小的淀粉分子特征可能赋予淀粉膜高的 TS 和伸长率%E。
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