魔芋飞粉/淀粉基共混膜的制备及性能研究

以魔芋(Amorphophallus rivieri)飞粉、淀粉为主要原料,以甘油为增塑剂,通过流延成膜法制备淀粉/飞粉共混薄膜,以耐水性和力学性能优化飞粉/淀粉的质量比,并从共混膜的相容性和热稳定性角度进行表征,研究魔芋飞粉共混膜的制备条件和膜性能。结果表明,共混膜的最佳飞粉/淀粉质量比为1∶3,此时吸水倍数为0.20 g/g,断裂强度为475.68 N,断裂伸长率为8.85 mm。红外和扫描电镜结果表明,具有网状结构的葡甘聚糖提高了膜的相容性和均匀度,膜的断裂强度和拉伸性增强;纯淀粉膜、交联淀粉膜和共混膜热失重为三阶段式,最终质量损伤率分别为82.91%、93.21%和80.27%;第一、二阶段峰温分别为87、303℃,75、309℃和83、282℃。与纯淀粉膜相比,飞粉淀粉共混膜相容性有所改善,并且更易热降解。

Preparation and Properties of Fly Powder-starch Based Mixed Film

Starch-based mixed films were prepared by a solution casting method, the raw material are starch and konjac (Amorphophallus rivieri) flying powder, glycerol is plasticizer. The mass ratio of powder and starch were studied through wa-ter resistance and mechanical properties examined. The compatibility and thermal stability were characterized by thermogravi-metric analysis(TG),differential scanning calorimetry(DSC),fourier transform infrared spectroscopy(FT-IR) and scanning elec-tron microscope (SEM) to study the preparation conditions and film properties of konjac fly powder mixed film. Results show that the optimum ratio of the flying powder/starch mixed film is 1:3. And then the water absorption ratio, fracture strength and elongation at break of membrane are 0.20 g/g, 475.68 N and 8.85 mm. The compatibility, tensile strength and elongation at break of mixed film were increased by glucan manan from konjac fly powder. The TG curves of pure starch film, crosslinking starch film and mixed film are three phase type, eventually weightlessness rate were 82.91℅,93.21℅ and 80.27%, the first and second stages of the peak temperature of 87℃, 303℃ respectively; 75℃, 83℃ and 309℃, 282℃. Compared with the pure starch film, the compatibility of fly powder-starch mixed film was improved and it was more easily degraded.