卡帕卡拉胶浓度对大米淀粉膜理化性质的影响

Food Research Pub Date : 2024-03-03 DOI:10.26656/fr.2017.8(s1).8

A. Prasetyaningrum, B. Jos, D. Ariyanti, N. Handayani, Rohmah, F. Syawaldi, H.H. Fauzi, A. Hakiim, A. D. Ashianti

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引用次数: 0

摘要

本研究旨在提高大米淀粉（RS）和卡帕卡拉胶（KC）食用薄膜的性能。在不同的 RS/KC 比率（0.5 至 2.5 w/v）和甘油（1% w/v）条件下观察了其性能。拉伸强度最高的是 RC/KC 比（1:1）为 1.7502 兆帕时，进一步添加 RC 会导致拉伸强度下降。在 RS/KC (1:1) 为 39.7% 的变量中，断裂伸长率也最好。RS/KC 比为 0.5:1 时的溶解度最高，为 52.727%。食用薄膜在水中的溶解度随着大米淀粉浓度的增加而降低。傅里叶变换红外光谱（FTIR）在 3305 cm-1 出现了 O-H 基团新峰，在 2935 cm1 出现了 C-H 不对称伸缩振动峰，在 1023 cm-1 出现了薄膜结构与增塑剂羟基的相互作用峰，在 850 cm-1 出现了硫酸酯基团新峰。

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Effect of concentration of kappa-carrageenan on the physico-chemical properties of rice starch film

This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan (KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v) and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of 1.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible film in water decreased with the addition of rice starch concentration. The fourier transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).

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Food Research

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