不同界面活性劑對樹薯澱粉/脫色仙草葉膠可食性薄膜的物性影響

吳宛諭

doi:10.6845/NCHU.2010.01177

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不同界面活性劑對樹薯澱粉/脫色仙草葉膠可食性薄膜的物性影響

Effect of different surfactant on physical properties of tapioca starch/decolorized hsian-tsao leaf gum (dHG) edible films

吳宛諭 , Masters　　Advisor：賴麗旭　　

繁體中文 DOI： 10.6845/NCHU.2010.01177

可食膜；界面活性劑；物性； edible ； surfactant ； physical property

Abstract │ Reference (74) │ Times Cited (5) │ Altmetrics

Abstract 〈TOP〉

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The objective of this work is to research the effect of different surfactants on the water vapor permeability and physical properties of edible films made from tapioca starch/decolorized hsian-tsao leaf gum(dHG). The film-forming solution was made from tapioca starch/ dHG at a ratio of 1.7/0.3, and with 20% glycerol as plasticizer based on the weight of starch/dHG. Surfactants used in this study include glyceryl monostearate (GMS), Span 80, Tween 80, lecithin and sodium stearoyl lactylate (SSL) at different concentrations (5%, 10%, 20% and 25% of the total solid content). Starch/dHG composite films were obtained by casting. The results implied that the films with GMS showed the best water vapor barrier properties among all films in this study, and the barrier propeties significantly increased with increasing GMS. However, addition of Tween 80 could not improve the water vapor barrier properties of the cassava starch/dHG films. In addition, the thickness of films increased with increasing surfactant, but a decreasing tendency was observed in tensile strength and tensile strain at break. SEM of the starch/dHG/surfactant composite films revealed that the arrangement of surfactants molecules in the film and interaction between surfactant and starch/dHG modified the microstructure of starch/dHG film. In other words, the addition of different surfactants made the water vapor barrier and physical properties of starch/dHG film change significantly.

Reference ( 74 ) 〈TOP〉

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連結：
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