Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating
Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating
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微波加热过程中淀粉基食品包装材料与牛奶接触的结构变化及增塑剂迁移
DOI：
10.1016/j.foodcont.2013.08.007
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发表时间：
2014-02-01
期刊：
影响因子：
6
通讯作者：
Li, Xiaoxi
中科院分区：
文献类型：
--
作者：
Huang, Chen;Zhu, Jie;Li, Xiaoxi
研究了微波处理对食品包装用淀粉酯膜中增塑剂迁移和多尺度结构变化的影响，揭示了这些结构变化与增塑剂迁移之间的关系。微波加热过程中增塑剂从淀粉酯膜向牛奶体系的迁移速度比30 ℃下无微波条件下的简单浸泡过程中的迁移速度快。在微波加热后，牛奶系统的水和/或脂肪分子迅速渗透膜界面，以扩大链间空间。分布在界面附近的增塑剂分子比分布在基体内部的增塑剂分子更容易迁移出来。增塑剂/淀粉酯相互作用和膜结构的变化削弱了增塑剂和淀粉酯分子中醚键的稳定性。薄膜的晶体结构发生了一定程度的破坏，相应的晶面间距减小。牛奶渗透到膜的无定形区，阻碍了无定形淀粉酯链的收缩和聚集，甚至扩大了该区域的链间距离。然而，有序的微聚集体收缩，多分散的尺寸分布减少。因此，聚集结构显示出较少的限制，作为微波处理的结果，活化的增塑剂分子。这些结构变化，包括扩大的无定形区域和收缩的有序微区，可能是微波处理过程中更大的增塑剂迁移的原因。这些知识将有助于我们进一步设计具有抑制增塑剂迁移的淀粉基材料，通过控制膜基质内的分子相互作用、晶体结构和有序聚集结构，以安全合理地应用这类包装材料。(C)2013爱思唯尔有限公司保留所有权利。
The effect of microwave treatment on the plasticizer migration and the changes in multi-scale structures of starch ester films for food packaging were evaluated, and the relationship between these structural changes and plasticizer migration was revealed. The plasticizer migration from the starch ester film to the milk system was accelerated during microwave heating compared with during simple immersion at 30 degrees C without microwave. After microwave heating, the water and/or fat molecules of the milk system rapidly permeated the film interface to enlarge the interchain spaces. The plasticizer molecules distributed near the boundary more readily migrated out than those located in the matrix interior. The changes in the plasticizer/starch ester interaction and film structures weakened the stability of the ether bond both in the plasticizer and starch ester molecules. The crystalline structure of the film was changed with a certain degree of destruction and the relevant interplanar spacing was decreased. The milk permeation into the amorphous region of the film impeded the shrinkage and aggregation of amorphous starch ester chains and even enlarged the inter-chain distances in this region. However, the ordered microaggregations were shrunk with reduced polydisperse size distribution. In consequence, the aggregation structure showed less restriction to the activated plasticizer molecules as a result of microwave treatment. These structural changes, including the expanded amorphous region and shrunk ordered microregions, could be the reason for the greater plasticizer migration during the microwave treatment. This knowledge will help us in further designing the starch-based materials with restrained plasticizer migration by controlling the molecular interaction, crystalline structure and ordered aggregation structure within the film matrix for safe and reasonable application of this type of packaging materials. (C) 2013 Elsevier Ltd. All rights reserved.