【摘要】：本課題將海藻酸鈉(SA)與阿拉伯樹膠(GA)作為主要成膜物質(zhì),制備復(fù)合可食性包裝膜,并對其相關(guān)性能進(jìn)行探究。首先,為了探討海藻酸鈉/阿拉伯樹膠復(fù)合膜液流變特性,利用Discovery HR-2型流變儀,研究海藻酸鈉濃度、阿拉伯樹膠濃度、增塑劑添加量及測試溫度對成膜液體系流變性能影響。結(jié)果表明:在靜態(tài)試驗(yàn)中,成膜液均屬于非牛頓假塑性流體,具有剪切變稀性質(zhì),流變特性均符合Ostwald-de-Waele冪律方程,隨著海藻酸鈉、阿拉伯樹膠、增塑劑含量的增大,膜液體系的黏度增大,非牛頓性特征愈明顯;隨著測試溫度的升高,體系的黏度減小,但非牛頓性出現(xiàn)了先減弱后增強(qiáng)的現(xiàn)象;動態(tài)試驗(yàn)中,海藻酸鈉/阿拉伯樹膠混合可食性膜液的彈性模量(G')均出現(xiàn)先增大后減小的現(xiàn)象,而損耗模量(G'')則不斷增大。其次,運(yùn)用單因素試驗(yàn)法與響應(yīng)面分析法優(yōu)化海藻酸鈉/阿拉伯樹膠復(fù)合可食膜的制備工藝。通過單因素試驗(yàn)法,探究海藻酸鈉含量、阿拉伯樹膠含量、增塑劑添加量、干燥溫度、交聯(lián)劑種類、含量及交聯(lián)時間對薄膜的力學(xué)強(qiáng)度及阻隔能力等物理性能的影響,并以此為基礎(chǔ),選出四個顯著因素進(jìn)行響應(yīng)面優(yōu)化分析。得到制備最佳條件為海藻酸鈉含量(W/V)3.24%,阿拉伯樹膠含量(W/V)0.58%,增塑劑的添加量為0.50 g/100ml,交聯(lián)劑的添加量為2.59 g/100ml,此時可食膜的抗拉強(qiáng)度為63.74Mpa,斷裂伸長率為3.18%,水溶性1.53%。再次,使用紫外分光光度計(jì)、紅外光譜儀、掃描電鏡及DSC儀器,研究了復(fù)合可食膜的相容性。結(jié)果表明:海藻酸鈉/阿拉伯樹膠復(fù)合可食膜的表面光滑平整,分子間相互作用強(qiáng)烈,透光性較好,相容性良好。最后,運(yùn)用DSC與TGA儀器研究了單一膜與混合膜的熱性能。結(jié)果表明:海藻酸鈉/阿拉伯樹膠可食膜與經(jīng)交聯(lián)處理的混合膜的熱穩(wěn)定性能比單一膜的高,加入增塑劑甘油后,混合膜的熱穩(wěn)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.
【學(xué)位授予單位】：江南大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：TS206.4;TB383.2

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