魔芋葡甘聚糖与乙基纤维素可食性包装膜制备VIP免费

摘要可食性膜是当前包装材料研究中较为热门的课题,国内外不断有新的产品和技术出现,并已应用到商品流通的许多领域,特别是食品包装和保鲜领域。对可食性膜的分类与特点、膜制备工艺与膜特性以及膜应用等方面的研究进展进行了综述。介绍了可食性膜的主要特性和优点,总结了国内外可食性蛋白膜的研究现状,提出了可食性蛋白膜的研究方案,并对其应用进行了展望。以魔芋葡甘聚糖为原料,添加5~10%的增塑剂(甘油或山梨糖醇)、3~5%的补强剂(海藻酸钠或明胶),在微量碱存在下混炼制成粘稠状溶胶流延成膜。制成的可食性魔芋葡甘聚糖薄膜具有良好的耐水性、耐热性、可分解性,较好的拉伸强度,百分伸长率,耐折度和透明度,今后有望成为一种新的食品包装用膜。关键词：魔芋葡甘聚糖、高强度、可食性、薄膜AbstractEdiblefilmisamorepopularissueofthecurrentpackagingmaterialsathomeandabroad,thereappearmanynewproductsandtechnology,andhasbeenappliedtomanyfieldsofthecirculationofcommodities,especiallyfoodpackagingandpreservation.Theresearchprogressofclassificationandcharacteristicsofediblefilms,filmpreparationandmembranepropertiesandmembraneapplicationaresummarizedinthisarticle.Introducedthemaincharacter.Introducedthemaincharacteristicsandadvantagesofediblefilm,summarizesthecurrentresearchstatusofedibleproteinfilmsathomeandabroad,putsforwardresearchprogramedibleproteinfilm,anditsprospects.WithKonjacGlucomannanasrawmaterial,add5~10%plasticizer(glycerolorsorbitol),reinforcingagent3~5%(sodiumalginateandgelatin),inthepresenceoftracealkalimixingintopastesolfilmcasting.Madeofediblekonjacglucomannanfilmhasgoodwaterresistance,heatresistance,decomposability,tensilestrengthbetter,percentelongation,foldingandtransparency,thefutureisexpectedtobecomeanewfilmforfoodpackaging.Keywords:Konjacglucomannan,highstrength,edible,thinfilm目录摘要..............................................................................................................................1Abstract.................................................................................................................................21概述......................................................................................................................41.1课题的来源..........................................................................................41.2可食性包装膜制备简介..................................................41.3可食性膜的分类及特点..................................................51.4课题讨论目的..................................................................................52可食性魔芋葡甘聚糖薄膜研究.......................................62.1可食性魔芋葡甘聚糖薄膜研究实验材料和方法......................................................................................................................62.1.1实验材料.........................................62.1.2试验方法.........................................62.2可食性魔芋葡甘聚糖薄膜研究实验结果与分析......................................................................................................................72.2.1魔芋葡甘聚糖成膜材料的理化性质分析...........................................................72.2.2魔芋葡甘聚糖薄膜综合性能分析.....82.2.3可食性魔芋葡甘聚糖薄膜研究实验结论...........................................................93多糖可食性药物膜的开发和应用............................103.1可食性膜的特性要求及特点....................................103.2多糖类可食性膜的种类...................113.2.1淀粉可食性膜...