Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science &Technology), Ministry of Education, Tianjin 300457, China.
Int J Biol Macromol. 2021 Aug 31;185:1005-1014. doi: 10.1016/j.ijbiomac.2021.06.203. Epub 2021 Jul 2.
The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties.
研究了不同物理状态的脂质（菜籽油（RO）、起酥油（ST）、蜂蜡（BW））对淀粉（S）（羟丙基二淀粉磷酸酯（HP）、氧化羟丙基淀粉（OS））/明胶（G）吹塑薄膜的物理化学性质的影响。S/G-脂质共混物的储存模量和复数黏度降低。ST 和 BW 抑制了氢键的形成，但 RO 促进了氢键的形成。与 BW 和 ST 相比，RO 更有效地促进了淀粉的熔融和断裂。脂质的添加促进了淀粉和明胶的相容性。脂质的存在显著提高了 S/G 薄膜的表面疏水性、机械性能、水蒸气阻隔性和耐水性。S/G-RO 薄膜表现出最强的表面疏水性和拉伸强度，而 HP/G-BW 薄膜表现出最强的耐水性和水蒸气阻隔性。这些结果表明，适当的脂质可用于生产具有理想物理化学性质的 S/G-脂质薄膜。
