Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52102
標題: Effect of different surfactant on physical properties of tapioca starch/decolorized hsian-tsao leaf gum (dHG) edible films
不同界面活性劑對樹薯澱粉/脫色仙草葉膠可食性薄膜的物性影響
作者: Wu, Wan-Yu
吳宛諭
關鍵字: edible;可食膜;surfactant;physical property;界面活性劑;物性
出版社: 食品暨應用生物科技學系所
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摘要: 
The objective of this work is to research the effect of different surfactants on the water vapor permeability and physical properties of edible films made from tapioca starch/decolorized hsian-tsao leaf gum(dHG). The film-forming solution was made from tapioca starch/ dHG at a ratio of 1.7/0.3, and with 20% glycerol as plasticizer based on the weight of starch/dHG. Surfactants used in this study include glyceryl monostearate (GMS), Span 80, Tween 80, lecithin and sodium stearoyl lactylate (SSL) at different concentrations (5%, 10%, 20% and 25% of the total solid content). Starch/dHG composite films were obtained by casting. The results implied that the films with GMS showed the best water vapor barrier properties among all films in this study, and the barrier propeties significantly increased with increasing GMS. However, addition of Tween 80 could not improve the water vapor barrier properties of the cassava starch/dHG films. In addition, the thickness of films increased with increasing surfactant, but a decreasing tendency was observed in tensile strength and tensile strain at break. SEM of the starch/dHG/surfactant composite films revealed that the arrangement of surfactants molecules in the film and interaction between surfactant and starch/dHG modified the microstructure of starch/dHG film. In other words, the addition of different surfactants made the water vapor barrier and physical properties of starch/dHG film change significantly.

本實驗研究的目的為探討不同界面活性劑對樹薯澱粉/脫色仙草葉膠(dHG) 可食膜水氣阻隔與物性的影響。樹薯澱粉/dHG 以1.7/0.3的比例形成固形物為2%的可食膜溶液,以甘油為塑化劑,食用級乳化劑作為界面活性劑,包含單甘油硬脂酸 (glyceryl monostearate) 、Span 80、Tween 80、卵磷脂 (lecithin)、乳酸硬脂酸鈉 (sodium stearoyl lactylate) 等五種,濃度為5%、10%、20%、25%,並以鑄模法 (casting) 製得樹薯澱粉/dHG/surfactant 複合膜。研究結果發現,添加單甘油硬脂酸(GMS)對可食膜的水氣阻隔性有最好的效果,並且隨濃度上升有顯著性的增加,其次是乳酸硬脂酸鈉 (SSL) 及卵磷脂 (lecithin) ,但Tween 80 及 Span 80 則對水氣的阻隔並沒有改善。在對樹薯澱粉/dHG 可食膜物性影響方面,界面活性劑的添加雖然使厚度增加,但一般而言卻降低了可食膜的透明度、抗張強度及抗張形變量。由掃描式電子顯微鏡結果顯示,界面活性劑的添加因其分子排列及與澱粉/dHG 分子的交互作用,造成樹薯澱粉/dHG 可食膜的細微結構改變,也因此導致樹薯澱粉/dHG 可食膜的水氣阻隔及機械強度等性質產生變化。
URI: http://hdl.handle.net/11455/52102
Appears in Collections:食品暨應用生物科技學系

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