澱粉／食用膠／甘油複合膜製備及其成膜特性評估與品質分析

Preparation of Starch / Edible Gum / Glycerol Composite Edible Film and Its Characterization Analysis

彭泓期(Hung-Chi Peng) ； 江伯源(Po-Yuan Chiang)

《臺灣農業化學與食品科學》 55卷3&4期 (2017/08) Pp. 175-188

https://doi.org/10.6578/TJACFS.201706_55(3&4).0006

摘要

澱粉為食品工業中常用之原料或添加物，利用其糊化乾燥後之成膜特性，添加不同比例食用膠製備成可食性薄膜，可應用於食品包裝、塗佈於食品表面延緩品質劣變及流動床包覆加工中之複合膜。本試驗利用甘藷台農57號澱粉及小麥澱粉，混合不同比例之低甲氧基果膠及阿拉伯膠，並添加不同含量甘油（0％、1％、5％）於40℃製備成可食性薄膜。利用布氏黏度儀測定複合膠體黏度，相同濃度（3％）下果膠黏度值為58.10 cP，阿拉伯膠為2.27 cP，甘藷澱粉糊液比小麥澱粉糊液高出47.00 cp。於質地分析儀（TA）中探討複合膠體之沾黏性，結果顯示果膠含量越多則沾黏性越強（43.0 g提升至67.5 g），快速黏度分析儀（RVA）項目中甘藷成糊溫度隨食用膠添加呈顯著性提高（73℃→84℃），示差熱分析（DSC）中甘藷澱粉膠之起始溫度（T_o）隨果膠添加從73.87℃提高至75.01℃，添加阿拉伯膠並沒有顯著性改變。複合膜品質中，膜厚度隨澱粉含量越高及添加甘油而有顯著性增加，從0.08 mm增加至0.20 mm；在水合性質項目，澱粉比例越高其水合度越差，從95％降低至20％；拉伸試驗中，小麥澱粉膜之抗張強度（60N/mm^2）較甘藷澱粉膜（45N/mm^2）高，另添加甘油能顯著性提高斷裂伸長度試驗結果發現混合不同食用膠可提升水合性質及降低其脆性，澱粉糊液則有相反效果。本試驗之結果可提供流動床之包覆黏著加工及可食膜製備之參考。

關鍵字

澱粉 ； 食用膠 ； 可食膜 ； 成膜劑

並列摘要

Starch is commonly used for food materials or additives in food industry. After gelatinization and dehydration the starch can be made to edible film by adding different concentration of edible gum with its properties of film formulation. Edible film can be applied to food packaging, coating on the food surface to delay the deterioration of its quality and using as a composite film in fluid bed coating processing. In this study, sweet potato (TN57) starch and the wheat starch were mixed with different proportions of low-methoxy pectin and arabic gum, and glycerol (0%, 1%, 5%) were added at 40℃ to prepare the edible film. The viscosity of the colloid was determined by Brookfield viscometer. The viscosity of pectin was 58.10 cP at the same concentration (3%) and 2.27 cP for arabic gum, while the sweet potato (TN57) starch paste was 47 cP higher than that of wheat starch paste. In Texture Analyzer, the adhesive of sweet potato (TN57) starch was shown that the more pectin added the higher adhesive was (form 43.0 g to 67.5 g). In Rapid Viscosity Analyzer (RVA), the pasting temperature of sweet potato starch was significant increasing with higher content of edible gum (73℃ → 84℃). In Differential Scanning Calorimetry, the onset temperature (T_o) of composite starch gum was increased from 73.87℃ to 75.01℃ with pectin added, however, there were no significant differences with adding arabic gum. In the quality of the composite film, the film thickness were increased with increasing the starch and glycerol contents (from 0.08 mm to 0.20 mm). In the solubility, the higher of starch ratio, the lower of hydration degree (from 95% to 20%). In the tensile test, the results showed that the tensile strength of wheat starch film (60 N/mm^2) was higher than sweet potato starch film (45 N/mm^2), also the addition of glycerol could increase the elongation at break (EAB %). Overall, mixing different edible gum could improve the hydration properties and reduce its brittleness, but the gelatinized starch solution had the opposite results. The results of this study can provide a useful reference for fluid bed coating and processing of edible film.

並列關鍵字

Starch ； Edible gum ； Edible film ； Coating agent