CN104059248A - Method for improving properties of starch-base edible packaging film by adding hydrophilic colloid - Google Patents
Method for improving properties of starch-base edible packaging film by adding hydrophilic colloid Download PDFInfo
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- CN104059248A CN104059248A CN201410295848.1A CN201410295848A CN104059248A CN 104059248 A CN104059248 A CN 104059248A CN 201410295848 A CN201410295848 A CN 201410295848A CN 104059248 A CN104059248 A CN 104059248A
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Abstract
The invention discloses a method for improving properties of a starch-base edible packaging film by adding hydrophilic colloid. The starch-base edible film is prepared through the steps of uniformly mixing starch with hydrophilic colloid, then pasting, defoaming, forming a film and stripping the film; the method for improving the properties of the starch-base edible packaging film by adding the hydrophilic colloid comprises the steps of mixing starch with carboxy methylated cellulose (CMC) so as to form a starch-CMC compound, then lowering the viscosity, uniformly mixing with the hydrophilic colloid, defoaming, forming a film and stripping the film. The starch film prepared by common natural starch has good flexibility, is difficult to break and has wide application range; the method disclosed by the invention is simple and easy to operate and can completely substitute for the method for preparing the starch film by amylase.
Description
Technical field
The present invention relates to starch application field, packaging material for food field, especially relate to a kind of method of improving starch base edible package film properties.
Background technology
Food packaging film taking petroleum base synthetic polymer as raw material, because intensity, elongation at break, transmittance and choke, block-water performance are good, and cheap, therefore the non-degradation plastic film of petroleum base is widely used in food product pack.Along with the non-renewable and worsening shortages of petroleum resources, and a large amount of environmental problems that cause that use, especially the main raw material of the various food small packages of China film is polyethylene or polyvinyl chloride, the softening agent that these films add in process of production and various processing aid can constitute a threat to the safety of packaging food, and the food packaging film of therefore researching and developing safety and environmental protection is imperative.
Starch is because its source is abundant, cheap and have recyclability and biological degradability, regarded in wrapping material industry as one of the most promising natural polymer by people.Meanwhile, the food packaging film of preparing taking starch as raw material has the selective permeability of moisture, gas, can extend the shelf-lives of food, improve the accessibility of food consumption, improve the sense organ of food, improve the effects such as food quality, be subject to food producer and human consumer's common welcome.The raw material of edible starch film uses high amylose starch more at present, and amylose content is higher, and the starch film of formation is also more firm, tough, but it is on the high side, and source is few, is unfavorable for promoting.And common starch is because mechanical property is not good, and have higher moisture sensitivity, the development of common starch base coating is restricted to a certain extent.Therefore the performance of, improving common starch film by certain method is very necessary.
Summary of the invention
The problems referred to above that exist for prior art, the applicant provides a kind of method of improving starch base edible package film properties by adding hydrophilic colloid.The starch film snappiness that the present invention adopts common native starch to prepare is good, is difficult for breaking, and applied range, and preparation method is simple to operation, can replace the method that adopts amylose starch to prepare starch film completely.
Technical scheme of the present invention is as follows:
Improve the method for starch base edible package film properties by adding hydrophilic colloid, comprise the steps: starch and hydrophilic colloid through mixing, gelatinization, deaeration, film forming, take off film step and obtain starch base edible film.
The another kind of method of improving starch base edible package film properties by adding hydrophilic colloid, after comprising the steps: that starch and CMC are mixed into starch-CMC compound, carry out viscosity reduction, then with hydrophilic colloid through mixing, deaeration, film forming, take off film step and obtain starch base edible film.
Described starch be in W-Gum, sweet potato starch, yam starch, wheat starch or the Starch rice of different amylose contents one or more, its amylose content is respectively 1 ~ 80%.
Described hydrophilic colloid comprises one or more in guar gum, xanthan gum, gum arabic, carrageenin.Described hydrophilic colloid is 0.01:1 ~ 0.1:1 with starch quality ratio.
Described deaeration and film forming refer to: be cooled to room temperature by the mixture of the starch after gelatinization and hydrophilic colloid or by the mixture of the starch-CMC compound after viscosity reduction and hydrophilic colloid, then vacuum defoamation, tiling curtain coating, then be positioned over the interior 4 ~ 8h of baking oven of 40 ~ 60 DEG C, obtain starch film.
The described film of taking off refers to: it is 20 ~ 30 DEG C that the starch film obtaining after deaeration, film forming is positioned over to temperature, in the climatic chamber that relative humidity is 50 ~ 55%, after balance 12h ~ 48h, takes off film, obtains starch base edible film.
Starch mixes with the method for gelatinization with hydrophilic colloid: after starch is mixed with hydrophilic colloid, make concentration and be 1 ~ 8% suspension, then this suspension is carried out to gelatinization; In the time that in starch, amylose content is less than 40%, the suspension of starch and hydrophilic colloid is gelatinization 15 ~ 30min in boiling water bath; When amylose content in starch is higher than 40% time, the suspension of starch and hydrophilic colloid is placed in pressure bottle first at the swelling 15 ~ 30min of boiling water bath, then puts into the baking oven gelatinization 30 ~ 60min of 130 ~ 150 DEG C.
The mass ratio of starch and CMC is 200:1 ~ 180:1; The method that starch and CMC is mixed into starch-CMC compound is: it is 0.04 ~ 0.06% suspension that CMC is mixed with to concentration, under ultrasonication, add starch at 60 ~ 80 DEG C of temperature, after being uniformly dispersed, carry out gelatinization, after gelatinization, obtain starch-CMC compound; The method of described gelatinization is: in the time that in starch, amylose content is less than 40%, starch and CMC be gelatinization 15 ~ 30min in boiling water bath; When amylose content in starch is higher than 40% time, starch and CMC are placed in pressure bottle first at the swelling 15 ~ 30min of boiling water bath, then put into the baking oven gelatinization 30 ~ 60min of 130 ~ 150 DEG C.
The method of described starch-CMC compound viscosity reduction comprises biological treatment and physical treatment; Described biological treatment is to add amylase in starch-CMC compound, and described diastatic consumption is 5 ~ 25U/g of starch butt consumption; Described physical treatment comprises the method that adopts high-speed stirring and/or shearing, also comprises the method for freezing treatment; The method of described freezing treatment is: by starch-CMC compound freezing 30 ~ 70min at-9 ~-5 DEG C, be then placed in planetary mills and grind 15 ~ 30min, finally in 90 ~ 100 DEG C of water-baths, heat and stir 3 ~ 5min.
The technique effect that the present invention is useful is:
1, the amylose starch part in the present invention adds hydrophilic colloid and starch is passed through interaction of hydrogen bond, hydrogen bond action in system is strengthened, the starch film mechanical property forming strengthens, thereby replace high amylose starch film, expand starch film application, reduce starch film cost, and with the increase of hydrophilic colloid content, the increase of amylose content, Interaction enhanced;
2, in the present invention, starch is natural reproducible resource, and source is abundant, and production cost is low, has solved the nondegradable problem of worsening shortages and the oil basement membrane of petroleum resources;
Starch-based food packaging film prepared by the present invention has edibility, degradability, after discarding, environment is not polluted;
3, in the present invention, the molecular chain of CMC and starch mutually combines, and becomes net macromolecular 3-D solid structure, and the film dynamic performance of preparing is better, and heat-resisting, UV resistant etc.;
4, in the present invention, add mechanicalness and the flexibility of hydrophilic gel physical efficiency raising common starch, to replace high straight chain sweet potato starch film, thus the cost of reduction starch film.
Embodiment
Below in conjunction with embodiment, the present invention is specifically described.
Embodiment 1
By 25g water, amylose content be 1% wax sweet potato starch and guar gum taking compound proportion as 100:0,60:1,40:1,20:1(mass ratio, g/g) with to be made into massfraction be that 6%(is in butt) suspension, gelatinization 30min in boiling water bath again, after sample after gelatinization is degassed, pour in the flat board of 10 × 10cm, sample tiling is even, then is positioned over the interior 4h of baking oven of 50 DEG C.
It is 23 DEG C that the starch film of making is positioned over to temperature, in the climatic chamber that relative humidity is 50%, after 1d, is used further to mechanical property and color difference measurement.As shown in table 1, all starch film thickness is in about 0.1mm, and adds after guar gum, and the tensile strength of starch film increases, and elongation at break reduces, and composite film color is partially dark yellow.And elongation at break and Chromaticity parameters value do not demonstrate obvious rule with the increase of colloidal content.
Starch film mechanical property and aberration comparison after table 1 wax sweet potato starch and guar gum are composite in varing proportions
L*:(+L is light tone direction, and-L is dark-coloured direction), a(+a is red direction ,-a is green direction), b(+b is yellow direction ,-b is blue direction).
Embodiment 2
By 25g water, amylose content be 18% conventional corn starch and xanthan gum taking compound proportion as 100:0,60:1,40:1,20:1(mass ratio, g/g) with to be made into massfraction be that 4%(is in butt) suspension, gelatinization 30min in boiling water bath again, after sample after gelatinization is degassed, pour in the flat board of 10 × 10cm, sample tiling is even, then is positioned over the interior 4h of baking oven of 50 DEG C.
It is 23 DEG C that the starch film of making is positioned over to temperature, in the climatic chamber that relative humidity is 50%, after 1d, is used further to mechanical property and color difference measurement.As shown in table 2, all starch film thickness is in about 0.1mm, and adds after xanthan gum, and the tensile strength of starch film increases, and composite film brightness value increases, and color brightens.And elongation at break and Chromaticity parameters value do not demonstrate obvious rule with the increase of colloidal content.
Starch film mechanical property and aberration comparison after table 2 conventional corn starch and xanthan gum are composite in varing proportions
Embodiment 3
By 25g water, amylose content be 45% high straight chain sweet potato starch and guar gum taking compound proportion as 100:0,60:1,40:1,20:1(mass ratio, g/g) with to be made into massfraction be that 5%(is in butt) suspension, suspension is placed in pressure bottle first at the swelling 15min of boiling water bath, then puts into the baking oven of 130 DEG C and places 30min.After sample after gelatinization is degassed, pour in the flat board of 10 × 10cm, sample tiling evenly, then is positioned over 4h in the baking oven of 50 DEG C.
It is 23 DEG C that the starch film of making is positioned over to temperature, in the climatic chamber that relative humidity is 50%, after 1d, is used further to mechanical property and color difference measurement.As shown in table 3, all starch film thickness is in about 0.1mm, and adds after guar gum, and the tensile strength of starch film increases, and elongation at break reduces.And elongation at break and Chromaticity parameters value do not demonstrate obvious rule with the increase of colloidal content.
Starch film mechanical property and aberration comparison after the high straight chain sweet potato starch of table 3 and guar gum are composite in varing proportions
Embodiment 4
It is 0.04% suspension that CMC is mixed with to concentration, and under ultrasonication, at 60 DEG C of temperature, adding amylose content is 20% Starch rice, carries out gelatinization after being uniformly dispersed, and the method for gelatinization is Starch rice and CMC gelatinization 15min in boiling water bath; After gelatinization, obtain Starch rice-CMC compound; The part by weight of Starch rice and CMC is 180:1.To in Starch rice-CMC compound, add amylase to carry out viscosity reduction, diastatic consumption be the 10U/g of starch butt consumption, and diastatic enzyme is lived as 20000U/mL;
After viscosity reduction, add quality to be the carrageenin of 0.08 times of Starch rice quality, after mixing, sample is degassed, then to pour in the flat board of 10 × 10cm, sample tiling is even, then is positioned over the interior 8h of baking oven of 40 DEG C.It is 25 DEG C that the Starch rice film of making is positioned over to temperature, and in the climatic chamber that relative humidity is 55%, after 1d, starch film thickness, in 0.1mm left and right, is used further to mechanical property and color difference measurement, as shown in table 4.
Embodiment 5
It is 0.05% suspension that CMC is mixed with to concentration, and under ultrasonication, at 70 DEG C of temperature, adding amylose content is 40% wheat starch, carries out gelatinization after being uniformly dispersed, and the method for gelatinization is wheat starch and CMC gelatinization 30min in boiling water bath; After gelatinization, obtain wheat starch-CMC compound; The part by weight of wheat starch and CMC is 190:1.
Wheat starch-CMC compound is carried out to freezing viscosity reduction, and concrete grammar is: by wheat starch-CMC compound freezing 30min at-5 DEG C, be then placed in planetary mills and grind 15min, finally in 90 DEG C of water-baths, heat and stir 5min.
After viscosity reduction, add quality to be the gum arabic of 0.05 times of wheat starch quality, after mixing, sample is degassed, then to pour in the flat board of 10 × 10cm, sample tiling is even, then is positioned over the interior 4h of baking oven of 60 DEG C.It is 20 DEG C that the wheat starch film of making is positioned over to temperature, and in the climatic chamber that relative humidity is 55%, after 2d, starch film thickness, in 0.1mm left and right, is used further to mechanical property and color difference measurement, as shown in table 4.
Embodiment 6
It is 0.06% suspension that CMC is mixed with to concentration, under ultrasonication, at 80 DEG C of temperature, adding amylose content is 60% yam starch, after being uniformly dispersed, carry out gelatinization, the method of gelatinization is yam starch and CMC swelling 20min in boiling water bath, then puts into the baking oven gelatinization 40min of 130 DEG C; After gelatinization, obtain yam starch-CMC compound; The part by weight of yam starch and CMC is 200:1.
Yam starch-CMC compound is carried out to freezing viscosity reduction, and concrete grammar is: by yam starch-CMC compound freezing 60min at-9 DEG C, be then placed in planetary mills and grind 30min, finally in 95 DEG C of water-baths, heat and stir 3min.
After viscosity reduction, add quality to be the xanthan gum of 0.01 times of yam starch quality, after mixing, sample is degassed, then to pour in the flat board of 10 × 10cm, sample tiling is even, then is positioned over the interior 6h of baking oven of 50 DEG C.It is 30 DEG C that the yam starch film of making is positioned over to temperature, and in the climatic chamber that relative humidity is 50%, after 12h, starch film thickness, in 0.1mm left and right, is used further to mechanical property and color difference measurement, as shown in table 4.
As can be seen from Table 4, the tensile strength of starch film increases, and elongation at break reduces.And brightness obviously increases with the increase of colloidal content in Chromaticity parameters value.
Claims (1)
1. improve the method for starch base edible package film properties by adding hydrophilic colloid, it is characterized in that comprising the steps: by starch and hydrophilic colloid through mixing, gelatinization, deaeration, film forming, take off film step and obtain starch base edible film.
2. one kind is improved the method for starch base edible package film properties by adding hydrophilic colloid, after it is characterized in that comprising the steps: that starch and CMC are mixed into starch-CMC compound, carry out viscosity reduction, then with hydrophilic colloid through mixing, deaeration, film forming, take off film step and obtain starch base edible film.
3. method according to claim 1 and 2, it is characterized in that described starch be in W-Gum, sweet potato starch, yam starch, wheat starch or the Starch rice of different amylose contents one or more, its amylose content is respectively 1 ~ 80%.
4. method according to claim 1 and 2, is characterized in that described hydrophilic colloid comprises one or more in guar gum, xanthan gum, gum arabic, carrageenin.
5. method according to claim 1 and 2, is characterized in that described hydrophilic colloid and starch quality ratio are 0.01:1 ~ 0.1:1.
6. method according to claim 1 and 2, it is characterized in that described deaeration and film forming refer to: be cooled to room temperature by the mixture of the starch after gelatinization and hydrophilic colloid or by the mixture of the starch-CMC compound after viscosity reduction and hydrophilic colloid, then vacuum defoamation, tiling curtain coating, be positioned over again the interior 4 ~ 8h of baking oven of 40 ~ 60 DEG C, obtain starch film.
7. method according to claim 1 and 2, described in it is characterized in that, taking off film refers to: it is 20 ~ 30 DEG C that the starch film obtaining after deaeration, film forming is positioned over to temperature, relative humidity is after balance 12h ~ 48h, to take off film in 50 ~ 55% climatic chamber, obtains starch base edible film.
8. method according to claim 1, is characterized in that starch and hydrophilic colloid mix with the method for gelatinization and is: after starch is mixed with hydrophilic colloid, make concentration and be 1 ~ 8% suspension, then this suspension is carried out to gelatinization;
In the time that in starch, amylose content is less than 40%, the suspension of starch and hydrophilic colloid is gelatinization 15 ~ 30min in boiling water bath; When amylose content in starch is higher than 40% time, the suspension of starch and hydrophilic colloid is placed in pressure bottle first at the swelling 15 ~ 30min of boiling water bath, then puts into the baking oven gelatinization 30 ~ 60min of 130 ~ 150 DEG C.
9. method according to claim 2, the mass ratio that it is characterized in that starch and CMC is 200:1 ~ 180:1; The method that starch and CMC is mixed into starch-CMC compound is: it is 0.04 ~ 0.06% suspension that CMC is mixed with to concentration, under ultrasonication, add starch at 60 ~ 80 DEG C of temperature, after being uniformly dispersed, carry out gelatinization, after gelatinization, obtain starch-CMC compound;
The method of described gelatinization is: in the time that in starch, amylose content is less than 40%, starch and CMC be gelatinization 15 ~ 30min in boiling water bath; When amylose content in starch is higher than 40% time, starch and CMC are placed in pressure bottle first at the swelling 15 ~ 30min of boiling water bath, then put into the baking oven gelatinization 30 ~ 60min of 130 ~ 150 DEG C.
10. method according to claim 2, is characterized in that the method for described starch-CMC compound viscosity reduction comprises biological treatment and physical treatment; Described biological treatment is to add amylase in starch-CMC compound, and described diastatic consumption is 5 ~ 25U/g of starch butt consumption; Described physical treatment comprises the method that adopts high-speed stirring and/or shearing, also comprises the method for freezing treatment;
The method of described freezing treatment is: by starch-CMC compound freezing 30 ~ 70min at-9 ~-5 DEG C, be then placed in planetary mills and grind 15 ~ 30min, finally in 90 ~ 100 DEG C of water-baths, heat and stir 3 ~ 5min.
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Cited By (3)
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| CN106009010A (en) * | 2016-05-23 | 2016-10-12 | 江南大学 | Preparation method of high-solubility waxy maize starch film |
| CN107163304A (en) * | 2017-07-13 | 2017-09-15 | 四川索朗臣环保科技有限公司 | A kind of modified guar degradation material |
| CN109200330A (en) * | 2018-08-06 | 2019-01-15 | 福建农林大学 | A kind of lotus seed starch-hydrophilic gel composite sponge and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106009010A (en) * | 2016-05-23 | 2016-10-12 | 江南大学 | Preparation method of high-solubility waxy maize starch film |
| CN106009010B (en) * | 2016-05-23 | 2018-10-02 | 江南大学 | A kind of preparation method of highly dissoluble waxy corn starch film |
| CN107163304A (en) * | 2017-07-13 | 2017-09-15 | 四川索朗臣环保科技有限公司 | A kind of modified guar degradation material |
| CN109200330A (en) * | 2018-08-06 | 2019-01-15 | 福建农林大学 | A kind of lotus seed starch-hydrophilic gel composite sponge and preparation method thereof |
| CN109200330B (en) * | 2018-08-06 | 2021-05-25 | 福建农林大学 | Lotus seed starch-hydrophilic gel composite sponge and preparation method thereof |
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Address after: 214122 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee before: Jiangnan University |