玉米淀粉/蛋壳粉复合膜的制备及性能分析
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摘要
以玉米淀粉(corn starch,CS)和蛋壳粉(eggshell powder,ESP)为主要成膜基材制备CS/ESP复合膜。研究CS质量浓度、ESP添加量、丙三醇(glycerol,Gly)添加量3个因素对CS/ESP膜抗拉强度(tensile strength,TS)、断裂伸长率(elongation at break,EB)、水蒸气透过系数(water vapour permeability,WVP)和氧气透过率(oxygen permeability,OP)的影响。在此基础上采用主成分分析法对膜性能进行综合评价,并通过响应面法优化试验得到CS/ESP膜制备的最佳工艺参数,具体如下:CS质量浓度4.9 g/100 mL、Gly添加量49%(m/m)、ESP添加量1.9%(m/m),对应CS/ESP膜的TS、EB、WVP和OP分别为4.97 MPa、109.12%、1.31×10~(-12)g/(cm·s·Pa)和1.19×10~(-5)cm~3/(m~2·d·Pa)。傅里叶变换红外光谱分析表明ESP和CS具有较好的相容性。X射线衍射和热重分析结果表明ESP的添加提高了CS/ESP膜的结晶度和热稳定性。扫描电子显微镜分析表明CS/ESP膜具有光滑的表面和断面形貌,没有明显的突起和腔。
A composite film was prepared using corn starch(CS) and eggshell powder(ESP) as the main film-forming substrates. The effects of CS, ESP and glycerol(Gly) concentration on the tensile strength(TS), elongation at break(EB),water vapor permeability(WVP), and oxygen permeability(OP) of CS/ESP film were studied. Principal component analysis method was used to comprehensively evaluate the ?lm properties. The optimum process parameters determined through response surface methodology were as follows: CS 4.9 g/100 mL, glycerol 49%, and ESP 1.9%. The TS, EB,WVP, and OP of the ?lm prepared under the optimized conditions were 4.97 MPa, 109.12%, 1.31 × 10~(-12)g/(cm·s·Pa) and1.19 × 10~(-5)cm~3/(m~2·d·Pa), respectively. Fourier transform infrared spectroscopic(FTIR) analysis showed that ESP and CS had good compatibility with each other. X-ray diffraction(XRD) and thermogravimetric analysis(TGA) results showed that the addition of ESP improved the crystallinity and thermal stability of CS/ESP ?lm. Scanning electron microscopy(SEM)analysis revealed that the CS/ESP ?lm had a smooth surface and cross-sectional morphology without obvious protrusions and cavities.
A composite film was prepared using corn starch(CS) and eggshell powder(ESP) as the main film-forming substrates. The effects of CS, ESP and glycerol(Gly) concentration on the tensile strength(TS), elongation at break(EB),water vapor permeability(WVP), and oxygen permeability(OP) of CS/ESP film were studied. Principal component analysis method was used to comprehensively evaluate the ?lm properties. The optimum process parameters determined through response surface methodology were as follows: CS 4.9 g/100 mL, glycerol 49%, and ESP 1.9%. The TS, EB,WVP, and OP of the ?lm prepared under the optimized conditions were 4.97 MPa, 109.12%, 1.31 × 10~(-12)g/(cm·s·Pa) and1.19 × 10~(-5)cm~3/(m~2·d·Pa), respectively. Fourier transform infrared spectroscopic(FTIR) analysis showed that ESP and CS had good compatibility with each other. X-ray diffraction(XRD) and thermogravimetric analysis(TGA) results showed that the addition of ESP improved the crystallinity and thermal stability of CS/ESP ?lm. Scanning electron microscopy(SEM)analysis revealed that the CS/ESP ?lm had a smooth surface and cross-sectional morphology without obvious protrusions and cavities.
引文
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[2]邝贤锋,马洪娟.“从摇篮到摇篮”:可持续包装设计理论探讨[J].中国包装工业,2003(7):66-68.
[3]贾超,王利强,卢立新.淀粉基可食膜研究进展[J].食品科学,2013,34(5):289-292.
[4]ZHANG B,XIE F,ZHANG T,et al.Different characteristic effects of ageing on starch-based films plasticised by 1-ethyl-3-methylimidazolium acetate and by glycerol[J].Carbohydrate Polymers,2016,146:67-79.DOI:10.1016/j.carbpol.2016.03.056.
[5]李海普,李彬,欧阳明,等.直链淀粉和支链淀粉的表征[J].食品科学,2010,31(11):273-277.
[6]李彬,李海普,张莎莎,等.玉米直链淀粉、支链淀粉的分离、表征及浮选应用[J].矿产保护与利用,2011(5):64-68.DOI:10.13779/j.cnki.issn1001-0076.2011.z1.027.
[7]王中荣.不同直链淀粉含量的玉米淀粉理化性质及其应用研究[D].重庆:西南大学,2007:30-50.
[8]GHANBARZADEH B,ALMASI H,ENTEZAMI A A.Improving the barrier and mechanical properties of corn starch-based edible films:effect of citric acid and carboxymethyl cellulose[J].Industrial Crops and Products,2011,33(1):229-235.DOI:10.1016/j.indcrop.2010.10.016.
[9]LIN Z,ZHANG Z,MAI K.Preparation and properties of eggshell/β-polypropylene bio-composites[J].Journal of Applied Polymer Science,2012,125(1):61-66.DOI:10.1002/app.34670.
[10]TSAI W T,YANG J M,LAI C W,et al.Characterization and adsorption properties of eggshells and eggshell membrane[J].Bioresource Technology,2006,97(3):488-493.DOI:10.1016/j.biortech.2005.02.050.
[11]KING’ORI A M.A review of the uses of poultry eggshells and shell membranes[J].International Journal of Poultry Science,2011,10(11):908-912.DOI:10.3923/ijps.2011.908.912.
[12]SALLEH M R,KAMELY A,TAJUL A.Characterizing chicken eggshell reinforced polypropylene(PP)[J].Advanced Materials Research,2011,264:871-879.DOI:10.4028/www.scientific.net/AMR.264-265.871.
[13]孙海涛.玉米秸秆纤维素及玉米磷酸酯淀粉基可食膜的研究[D].长春:吉林大学,2017:59-75.
[14]陈佩.主成分分析法研究及其在特征提取中的应用[D].西安:陕西师范大学,2014:7-15.
[15]黄晓娜.普鲁兰酶、异淀粉酶对淀粉膜性质影响的研究[D].长春:吉林农业大学,2015:7-13.
[16]孙妍茹.高阻水性淀粉膜的制备及性能研究[D].泰安:山东农业大学,2014:25-26.
[17]钟宇.葛根淀粉基可食性包装膜物化与抗菌性能的研究[D].上海:上海交通大学,2012:28-29.
[18]BOOTKLAD M,KAEWTATIP K.Biodegradation of thermoplastic starch/eggshell powder composites[J].Carbohydrate Polymers,2013,97(2):315-320.DOI:10.1016/j.carbpol.2013.05.030.
[19]马中苏,王亚静,陈珊珊,等.绿豆皮纳米纤维素对浓缩乳清蛋白可食膜性能的影响[J].现代食品科技,2016,32(5):40-45.DOI:10.13982/j.mfst.1673-9078.2016.5.07.
[20]SUN Q J,XI T,LI Y,et al.Characterization of corn starch films reinforced with CaCO3 nanoparticles[J].PLoS ONE,2014,9(9):e106727.DOI:10.1371/journal.pone.0106727.
[21]陈珊珊,陶宏江,王亚静,等.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016,32(8):306-314.DOI:10.11975/j.issn.1002-6819.2015.15.041.
[22]陈珊珊.葵花籽壳纳米纤维素的制备及其在大豆分离蛋白基可食膜中的应用[D].长春:吉林大学,2016:53-59.
[23]KIZIL R,IRUDAYARAJ J,SEETHARAMAN K.Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy[J].Journal of Agricultural and Food Chemistry,2002,50(14):3912-3918.DOI:10.1021/jf011652p.
[24]OLEYAEI S A,ZAHEDI Y,GHANBARZADEH B,et al.Modification of physicochemical and thermal properties of starch films by incorporation of TiO2 nanoparticles[J].International Journal of Biological Macromolecules,2016,89:256-264.DOI:10.1016/j.ijbiomac.2016.04.078.
[25]CHAICHI M,HASHEMI M,BADII F,et al.Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose[J].Carbohydrate Polymers,2016,157:167-175.DOI:10.1016/j.carbpol.2016.09.062.
[26]LIU S,LI Y,LI L.Enhanced stability and mechanical strength of sodium alginate composite films[J].Carbohydrate Polymers,2017,160:62-70.DOI:10.1016/j.carbpol.2016.12.048.
[27]KANG D J,PAL K,PARK S J,et al.Effect of eggshell and silk fibroin on styrene-ethylene/butylene-styrene as bio-filler[J].Materials&Design,2010,31(4):2216-2219.DOI:10.1016/j.matdes.2009.10.033.
[28]ROMANI V P,PRENTICE-HERNáNDEZ C,MARTINS V G.Active and sustainable materials from rice starch,fish protein and oregano essential oil for food packaging[J].Industrial Crops and Products,2017,97:268-274.DOI:10.1016/j.indcrop.2016.12.026.
[29]RAHMAN M M,NETRAVALI A N,TIIMOB B J,et al.Bioderived“green”composite from soy protein and eggshell nanopowder[J].ACS Sustainable Chemistry&Engineering,2014,2(10):2329-2337.DOI:10.1021/sc5003193.