提高淀粉包装膜强度研究

对提高淀粉可食包装膜的机械强度研究表明，以三氯氧磷交联后的淀粉膜，其断裂伸长率随交联剂用量的增大而递减，抗拉强度和直解撕裂强度先增后减。增塑可提高淀粉膜的断裂伸长率，增塑效应依次为：聚乙二醇〉甘油〉１，２－丙二醇。

IMPROVING MECHANICAL STRENGTH OF EDIBLE STARCH FILMS

The effects of crosslinking, plasticizing and improver on mechanical strength of edible starch films, which were fabricated with corn starch and pea starch, were evaluated. The change of mechanical strength of edible starch films in storage was also investigated. Results suggested that, with the addition of the crosslinking agent (phosphorus oxychloride POCl3) increasing, the breaking elongation of corn starch films and pea starch films decreased, and that the tensile stength and tangential breaking strength ascended first but descended later. Breaking elongation could be improved by plasticizing, its effects is: Polyethylene glycol (PEG) > glycerin > 1,2-Propanedial. Mechanical strength of edible films descended in different degrees with the different addition of lipids. If stored in 25, RH 65% environments, edible films containing lipids tended to reduce first and then became stable in strength.