JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响

张旭鑫 ,  张书艳 ,  赵雷 ,  朱杰

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张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
引用本文: 张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
shu
ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
Citation: ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
shu

纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响

  • 1. 华南农业大学 食品学院, 广东 广州 510640;

  • 2. 东莞理工学院 化学工程与能源技术学院/中国轻工业健康食品开发 与营养调控重点实验室, 广东 东莞 523808

    • 作者简介: 张旭鑫(1997—),女,河北省唐山市人,华南农业大学硕士研究生,主要研究方向为淀粉基功能材料。E-mail:2652164557@qq.com;

  • 基金项目: 广东省自然科学基金面上项目（2020A1515010833）

  • 中图分类号: TS234.8

Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol

  • 1. College of Food Science, South China Agriculture University, Guangzhou 510640, China;

  • 2. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry/School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China

  • Received Date: 2022-06-19

    CLC number: TS234.8

  • 摘要: 将不同质量分数纳米淀粉加入含香茅醇的马铃薯淀粉-壳聚糖复合膜材中，探讨纳米淀粉对复合膜材多尺度结构（分子结构、结晶结构、断面形貌、水接触角）及热稳定性的影响。结果表明：添加纳米淀粉后，复合膜材中各组分的分子间作用力均未显著改变；纳米淀粉与复合膜材基体形成剥离结构，复合膜材整体仍为无定形结构；随着纳米淀粉质量分数的增加，复合膜材断面逐渐平整，并出现较多褶皱结构；水接触角由（77.50±0.50）°（未添加纳米淀粉）增大至（85.50±1.25）°（纳米淀粉质量分数9.1%），亲水性降低；复合膜材的分子裂解峰值温度轻微升高，即热稳定性略有提高。
    Abstract: Nano-starch with different mass concentration was added into the potato starch-chitosan composites containing citronellol, and the effect of nano-starch mass concentration on the multi-scale structure (the molecular force, crystalline structure, section morphology and water contact angle) and thermal stability were investigated. The results showed that the molecular forces of each component in the composites did not change significantly with the addition of nano-strach. Exfoliated structure was formed with nano-starch and composites matrix, and the whole matrix displayed amorphous. As the mass concentration of nano-starch increased, the surface of composites presented smooth, while the section morphology showed certain wrinkle. The water contact angle increased from (77.50±0.50)° without nano-starch to (85.50±1.25)° with 9.1%, indicating that the hydrophilicity decreased. The characteristic pyrolysis peak temperature of the composites slightly increased, which showed that the thermal stability was slightly improved.
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张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
引用本文: 张旭鑫, 张书艳, 赵雷, 等. 纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响[J]. 轻工学报, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
shu
ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
Citation: ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004
shu

纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响

    作者简介:张旭鑫(1997—),女,河北省唐山市人,华南农业大学硕士研究生,主要研究方向为淀粉基功能材料。E-mail:2652164557@qq.com
  • 1. 华南农业大学 食品学院, 广东 广州 510640;
  • 2. 东莞理工学院 化学工程与能源技术学院/中国轻工业健康食品开发 与营养调控重点实验室, 广东 东莞 523808
  • 收稿日期: 2022-06-19
基金项目:  广东省自然科学基金面上项目（2020A1515010833）

摘要: 将不同质量分数纳米淀粉加入含香茅醇的马铃薯淀粉-壳聚糖复合膜材中，探讨纳米淀粉对复合膜材多尺度结构（分子结构、结晶结构、断面形貌、水接触角）及热稳定性的影响。结果表明：添加纳米淀粉后，复合膜材中各组分的分子间作用力均未显著改变；纳米淀粉与复合膜材基体形成剥离结构，复合膜材整体仍为无定形结构；随着纳米淀粉质量分数的增加，复合膜材断面逐渐平整，并出现较多褶皱结构；水接触角由（77.50±0.50）°（未添加纳米淀粉）增大至（85.50±1.25）°（纳米淀粉质量分数9.1%），亲水性降低；复合膜材的分子裂解峰值温度轻微升高，即热稳定性略有提高。

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