2种淀粉-壳聚糖-纤维素衍生物可食膜特性的对比

摘要

研究了2种不同纤维素衍生物对淀粉-壳聚糖可食膜性能的影响,并通过X射线衍射法、扫描电镜、热重分析对可食膜结构进行表征。结果表明：加入羧甲基纤维素钠使可食膜的抗拉强度下降,而伸长率却明显增大;加入甲基纤维素使可食膜的抗拉强度显著增大,而伸长率的变化并不大。2种可食膜对金黄色葡萄球菌和大肠杆菌都有明显的抗菌性,而且对前者的抗菌性明显优于后者。X射线衍射及热重分析结果表明可食膜中纤维素衍生物与淀粉、壳聚糖有较强的相互作用。%The influence of different cellulose derivatives on properties of starch-chitosan edible films was studied.The structure properties of edible films were characterized by XRD,SEM and TGA.The results showed that the ensile strength of films decreased slowly and tensile elongation increased greatly as the CMCNa content increased.As MC was blended into the films,the ensile strength of complex films increased greatly and tensile elongation changed very little.Antibacterial properties of edible films on Staphylococcus aureus were better than on Escherichia coli.The results of XRD and TGA indicated that strong interaction existed among cellulose derivatives,starch and chitosan.