Title

澱粉及塑化劑種類對糖質克弗爾多醣/澱粉可食膜物理性質之影響

Translated Titles

Effect of Types of Plasticizer and Starch on the Physical Properties of Sugary Kefir Polysaccharide/Starch Edible Films

Authors

呂彥勳

Key Words

糖質克弗爾多醣 ; 澱粉 ; 可食膜 ; 塑化劑 ; Sugary kefir polysaccharide ; Starch ; Edible film ; Plasticizer

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2017年

Academic Degree Category

碩士

Advisor

賴麗旭

Content Language

繁體中文

Chinese Abstract

由於石油資源有限且對環境負成本極高,可食膜的開發具有建設性和降低環境成本的功效。本實驗目的為探討塑化劑(山梨糖醇、木糖醇及甘油)及澱粉(馬鈴薯、樹薯及小麥)種類對糖質克弗爾多醣/澱粉可食膜的性質影響,針對可食膜表觀性質、親/疏水性以及機械性質的研究探討。 糖質克弗爾多醣/澱粉可食模的物理性質與澱粉和塑化劑種類有很高的相關性。整體而言,可食膜厚度的趨勢為,30%>15%塑化劑濃度,而小麥>馬鈴薯>樹薯澱粉。較高塑化劑濃度的樹薯澱粉可食膜有較滴的不透明度。微結構的觀察結果顯示,小麥澱粉無論在表面還是斷面都比另外兩種澱粉平滑,另外兩種澱粉在斷面有比較明顯的氣泡出現。 可食膜水分含量隨著甘油塑化劑濃度上升而上升,但山梨糖醇以及木糖醇對可食膜水分含量沒有明顯的差異。水氣透過性和水溶解度在較高的塑化劑濃度下都有比較高的趨勢。可食膜亮面幾乎都比霧面有較小的水接觸角。大部分的水接觸角因為較高的塑化劑濃度而變小,只有糖質克弗爾多醣/樹薯澱粉以甘油作塑化劑組別有相反的趨勢。糖質克弗爾多醣/澱粉可食膜各實驗組別在等溫吸濕曲線都展現典型的親水性生物聚合物特性。 機械性質試驗發現較高的塑化劑濃度會增加穿刺形變量和斷裂伸長量並同時降低抗拉伸強度,但對可食膜的抗穿刺強度卻沒有顯著性的下降,推測是因為較高塑化劑濃度時同實影響了可食膜厚度和結構。 這些結果顯示可以透過塑化劑和澱粉種類的選擇,來改變可食膜和可食塗層的多樣性,在食品包裝工業上非常具有潛力。

English Abstract

Development of biodegradable films has a highly practical and environmental value due to the limited resources. Therefore, the objective of this study is to investigate the properties of sugary kefir polysaccharide/starch edible films as a function of types of plasticizers (sorbitol, xylitol and glycerol) and starch (potato, tapioca and wheat). Specifically, the thickness, opacity, microstructure、hydrophobic/hydrophilic properties and mechanical properties of the films would be determined. Physical properties of sugary kefir polysaccharide/starch edible films showed strong dependency on the types of plasticizers and starch. Generally, the thickness of the films was in the order of 30%>15% plasticizer and wheat>potato>tapioca starch. Films formed with tapioca starch and more plasticizer generally showed more transparent appearance. Microscopic examination revealed that films with wheat starch was much smoother at the cross-section, in contrast to those with the other two types of starch, which showed obvious porous structure at the cross-section. Moisture content increased with increasing glycerol concentration, but had no significant effect with increasing sorbitol and xylitol concentration. Water vapor permeability and water solubility increased with increasing plasticizer concentration. Under side of edible films had smaller water contact angle than upper side of edible films. Most of sample groups had smaller water contact angle with higher concentration of plasticizer. The sorption isotherms of sugary kefir polysaccharide/starch edible with any type of plasticizer showed typical behavior of water-vapor-sensitive hydrophilic biopolymers. Mechanical test results revealed that a higher concentration of plasticizer would increase the elongation at break and puncture deformation, decrease the tensile strength, but had no significant effect on the puncture strength of the films, probably related to the thickness and structure of the films. These results implied the diverse potentials for biodegradable films and edible coating applications by adjusting the types of plasticizer and starch.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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