马铃薯淀粉薄膜包装性能的影响因素研究OA

To prepare potato starch-based films via the casting method,this study investigated the effects of starch concentration,glycerol concentration,and starch gelatinisation temperature on film properties.Characterizations included scanning electron microscopy(SEM)observation,as well as measurements of light transmittance,water solubility,water vapor permeability,thickness,and mechanical properties.The results showed that the optimal factor ratios were as follows:starch addition concentration of 4 g,glycerol addition of 3%,and gelatinisation temperature of 90℃.At a starch concentration of 4 g,SEM images revealed a smooth and flat film surface,with the tensile strength and elongation at break reaching 1.56 MPa and 92.7%,respectively,indicating relatively excellent performance.When the glycerol addition was 3%,the SEM images of the film surface were wrinkle-free and cross-sectionally flat,and the water vapor permeability and mechanical properties were also significantly improved.The results of starch pasting factors also clearly showed that the tensile strength and elongation at break of the films were enhanced with the increase of pasting temperature.In summary,starch concentration,glycerol concentration and pasting temperature can affect the packaging properties of starch films to different degrees.