Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films
Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films
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DOI：
10.1016/j.carbpol.2010.03.043
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发表时间：
2010-07-07
影响因子：
11.2
通讯作者：
Ke, Fansheng
中科院分区：
文献类型：
--
作者：
Cheng, Wenjian;Chen, Jianchu;Ke, Fansheng
本研究采用大功率高强度超声波处理玉米淀粉糊化分散液。为了研究超声处理对成膜分散体及其所得膜的性质的影响，测试了成膜分散体的表观粘度、溶解度、形态以及由这些分散体形成的膜的不透明度、水蒸气渗透性、机械性能、X射线衍射。结果表明，超声波处理一定时间后，糊化玉米淀粉分散液的粘度显著降低，溶解度明显增加。显微镜观察显示，随着处理时间的延长，分散体中的重影碎片明显破裂。还发现超声处理产生具有良好透明度、改善的防潮性和更强结构的优异膜。(C)2010爱思唯尔有限公司版权所有。
In this study, power high intensity ultrasound was used to treat the gelatinized maize starch dispersions. To investigate the effects of ultrasound treatment on the properties of the film-forming dispersions and their resulting films, the apparent viscosity, solubility, morphology of the film-forming dispersions and the opacity, water vapor permeability, mechanical properties, X-ray diffraction of the films formed from these dispersions were tested. It was found that gelatinized maize starch dispersions treated by ultrasound for a certain period of time has a drastic decrease in viscosity, and a distinct increase in solubility. Microscopic observation shows distinctly rapture of ghost fragments in the dispersion with prolonged treatment time. It was also found that ultrasound treatment produces an excellent film with good transparency, improved moisture resistance and stronger structure. (C) 2010 Elsevier Ltd. All rights reserved.