海藻酸钠基可食包装膜的性能研究

发布时间：2018-11-15 15:32

【摘要】：本课题将海藻酸钠(SA)与阿拉伯树胶(GA)作为主要成膜物质,制备复合可食性包装膜,并对其相关性能进行探究。首先,为了探讨海藻酸钠/阿拉伯树胶复合膜液流变特性,利用Discovery HR-2型流变仪,研究海藻酸钠浓度、阿拉伯树胶浓度、增塑剂添加量及测试温度对成膜液体系流变性能影响。结果表明:在静态试验中,成膜液均属于非牛顿假塑性流体,具有剪切变稀性质,流变特性均符合Ostwald-de-Waele幂律方程,随着海藻酸钠、阿拉伯树胶、增塑剂含量的增大,膜液体系的黏度增大,非牛顿性特征愈明显;随着测试温度的升高,体系的黏度减小,但非牛顿性出现了先减弱后增强的现象;动态试验中,海藻酸钠/阿拉伯树胶混合可食性膜液的弹性模量(G')均出现先增大后减小的现象,而损耗模量(G'')则不断增大。其次,运用单因素试验法与响应面分析法优化海藻酸钠/阿拉伯树胶复合可食膜的制备工艺。通过单因素试验法,探究海藻酸钠含量、阿拉伯树胶含量、增塑剂添加量、干燥温度、交联剂种类、含量及交联时间对薄膜的力学强度及阻隔能力等物理性能的影响,并以此为基础,选出四个显著因素进行响应面优化分析。得到制备最佳条件为海藻酸钠含量(W/V)3.24%,阿拉伯树胶含量(W/V)0.58%,增塑剂的添加量为0.50 g/100ml,交联剂的添加量为2.59 g/100ml,此时可食膜的抗拉强度为63.74Mpa,断裂伸长率为3.18%,水溶性1.53%。再次,使用紫外分光光度计、红外光谱仪、扫描电镜及DSC仪器,研究了复合可食膜的相容性。结果表明:海藻酸钠/阿拉伯树胶复合可食膜的表面光滑平整,分子间相互作用强烈,透光性较好,相容性良好。最后,运用DSC与TGA仪器研究了单一膜与混合膜的热性能。结果表明:海藻酸钠/阿拉伯树胶可食膜与经交联处理的混合膜的热稳定性能比单一膜的高,加入增塑剂甘油后,混合膜的热稳定性能反而降低。
[Abstract]:In this paper, sodium alginate (SA) and Arabic gum (GA) were used as the main film-forming materials to prepare the composite edible packaging film and its related properties were investigated. First of all, in order to study the rheological characteristics of sodium alginate / Arabic gum composite membrane liquid, the concentration of sodium alginate and Arabic gum was studied by Discovery HR-2 rheometer. The effect of the amount of plasticizer and the test temperature on the rheological properties of film-forming liquid system. The results show that the film-forming solution is a non-Newtonian pseudoplastic fluid with shear thinning property and rheological characteristics all accord with the Ostwald-de-Waele power law equation. With the increase of sodium alginate, Arabic gum and plasticizer content, the film forming solution is a non-Newtonian pseudoplastic fluid. The viscosity of membrane liquid system increases, and the non-Newtonian characteristic is more obvious. With the increase of test temperature, the viscosity of the system decreases, but the non-Newtonian property decreases first and then increases. In the dynamic test, the modulus of elasticity (G') of alginate / Arabic gum mixed edible film solution increased first and then decreased, but the loss modulus (GN') increased continuously. Secondly, the preparation process of alginate / Arabic gum composite edible film was optimized by single factor test and response surface analysis. The effects of sodium alginate content, Arabic gum content, plasticizer addition amount, drying temperature, type of crosslinking agent, content and crosslinking time on the mechanical strength and barrier ability of the films were investigated by single factor test. On this basis, four significant factors were selected for response surface optimization analysis. The optimum preparation conditions are as follows: sodium alginate content (W / V) 3.24%, Arabic gum content (W / V) 0.58, plasticizer 0.50 g / 100 ml, crosslinking agent 2.59 g / 100 ml. The tensile strength of the edible film is 63.74 Mpa. the elongation at break is 3.18, and the water solubility is 1.53. Thirdly, the compatibility of the composite edible film was studied by ultraviolet spectrophotometer, infrared spectrometer, scanning electron microscope and DSC instrument. The results show that the surface of alginate / Arabic gum composite edible film is smooth and smooth, the interaction between molecules is strong, the transmittance is better and the compatibility is good. Finally, the thermal properties of single and mixed films were studied by DSC and TGA instruments. The results showed that the thermal stability of alginate / Arabic gum film was higher than that of the single film, but the thermal stability of the mixed film decreased with the addition of glycerol plasticizer.
【学位授予单位】：江南大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS206.4;TB383.2

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