食用淀粉薄膜的结构-性能关系：乙酰化、交联、氧化和双重修饰的作用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-18 DOI:10.1016/j.foodchem.2025.146777

Jiaxuan Chen , Fang Cheng

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引用次数: 0

摘要

本研究系统地研究了化学修饰（乙酰化、氧化、交联及其双重组合）对淀粉基可食用薄膜关键性能的影响。确定了最佳配方为氧化交联淀粉（OCS）膜。与天然淀粉膜相比，OCS膜的水蒸气渗透性降低35.6% %，抗拉强度提高225 %。对等级黄冠梨施用OCS包衣显著降低了黄冠梨的失重（28 d后降低了22.0 %），延缓了黄冠梨总酚含量的下降（28 d后提高了28.7 %），并有效抑制了POD和PPO的活性。研究结果为化学改性淀粉薄膜在水果保鲜中的应用提供了理论基础和技术支持。

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Structure-property relationships in edible starch films: Roles of acetylation, cross-linking, oxidation, and dual modifications

This study systematically investigated the effects of chemical modifications (acetylation, oxidation, cross-linking, and their dual combinations) on the key properties of starch-based edible films. The optimal formulation was identified as the oxidized-crosslinked starch (OCS) film. Compared to native starch film, the OCS film exhibited 35.6 % reduction in water vapor permeability and 225 % increase in tensile strength. When applied to graded Huangguan pears, the OCS coating significantly reduced weight loss (22.0 % decrease after 28 days), delayed the decline in total phenolic content (28.7 % increase after 28 days), and effectively suppressed the activities of POD and PPO. These findings provide both a theoretical foundation and technical support for the application of chemically modified starch films in fruit preservation.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.