苦木薯淀粉甘油制食膜的特性研究

Maria Rumyaan, F. J. Polnaya, H. Tuhumury
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引用次数: 0

摘要

本研究的目的是观察不同的甘油浓度如何影响可食用木薯淀粉薄膜的物理、机械和屏障性能。本研究采用完全随机实验设计,采用四种处理水平,特别是10、15、20和25% (w/w)的甘油浓度进行研究。测定了膜的抗拉强度、伸长率、溶解度和水蒸气透过率。拉伸强度为7.71 ~ 15.94 MPa,伸长率为13.33 ~ 20.00%,溶解度为15.81 ~ 24.81%,水蒸气透过率为39.72 ~ 70.65 g/m2.h。甘油提高了拉伸强度,而降低了伸长率、溶解度和水蒸气透过率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol
The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
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