Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
Carbohydr Polym. 2017 Oct 1;173:143-149. doi: 10.1016/j.carbpol.2017.05.091. Epub 2017 Jun 3.
In order to control HO/O selective permeability of starch based nanocompsites for food packaging, the addition of SiO nanoparticles was proven to be an effective method. The results suggested that the SiO/hydroxypropyl starch (HPS) ratio was a feasible approach to regulate the film multi-scale structure. The HO/O selective permeability was influenced by comprehensive factors including film short-range molecular conformation, crystalline structure and aggregated structure. The increase of micro-ordered region size was likely to favor the improvement of water vapor barrier property and the rise of compactness in this region seems to contribute to the oxygen prevention. Notably, the effect of film multi-scale structure on HO/O selective permeability could be a supplement to conventional "tortuous path" theory for the explanation of barrier property improvement. This study could significantly guide to the rational design of HO/O selective biodegradable food packaging in order to meet the requirement for different food systems.
为了控制淀粉基纳米复合材料在食品包装中的 H0/0 选择性渗透性，添加 SiO2 纳米粒子被证明是一种有效的方法。结果表明，SiO2/羟丙基淀粉（HPS）的比例是调节薄膜多尺度结构的可行方法。H0/0 选择性渗透性受到包括薄膜短程分子构象、结晶结构和聚集结构在内的综合因素的影响。微有序区域尺寸的增加可能有利于提高水蒸气阻隔性能，而该区域的致密化似乎有助于防止氧气渗透。值得注意的是，薄膜多尺度结构对 H0/0 选择性渗透性的影响可以补充传统的“曲折路径”理论，以解释阻隔性能的提高。本研究可以为 H0/0 选择性可生物降解食品包装的合理设计提供重要指导，以满足不同食品体系的要求。
