YU Zuo-long, RAO Gui-wei, YAN Xiao-ping, HUO Po, WANG Chao, Tatsiana SAVITSKAYA, Dzmitry HRYNSHPAN. Preparation and Properties of Pea Starch/ε-Poly Lysine Composite Films[J]. Science and Technology of Food Industry, 2018, 39(13): 89-93,242. DOI: 10.13386/j.issn1002-0306.2018.13.017
Citation: YU Zuo-long, RAO Gui-wei, YAN Xiao-ping, HUO Po, WANG Chao, Tatsiana SAVITSKAYA, Dzmitry HRYNSHPAN. Preparation and Properties of Pea Starch/ε-Poly Lysine Composite Films[J]. Science and Technology of Food Industry, 2018, 39(13): 89-93,242. DOI: 10.13386/j.issn1002-0306.2018.13.017

Preparation and Properties of Pea Starch/ε-Poly Lysine Composite Films

  • Pea starch/ε-Poly Lysine composite films were prepared by adding pea starch,with ε-Poly Lysine as matrix,glycerol and sodium alginate as plasticizer. Using single factor and orthogonal experiment,the formulation of the composite films was studied under the set process conditions. The films under the optimum conditions were characterized. The results showed that the best formulation was to add 12 g principal component(pea starch/ε-poly lysine 7:1),glycerol 1.80%,sodium alginate 0.50% in 100 mL aqueous solution. The product performance test showed that the tensile strength was about 18.35 MPa,the elongation was about 34.79%,the water vapor transmission rate was 12.10 g/(m2·h),and the oil penetration rate was 0.682 g·m/(m2·h),which had a good inhibitory effect on E.coli. This study showed that the pea starch/ε-poly lysine composite film has the basis of functional packaging.
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