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標題: 不同界面活性劑對糖質克弗爾多醣/小麥澱粉可食膜物理性質的影響
Effect of Surfactants on the Physical Properties of Sugary Kefir Polysaccharide/Wheat Starch Edible Films
作者: 方柏翔
Po-Hsiang Fong
關鍵字: Edible film;Kefir;Kefiran;Wheat starch;Surfactant;可食膜;克弗爾;克弗爾多醣;小麥澱粉;界面活性劑
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Edible films and coatings made of biodegradable material can be used to package food products and extend their shelf life. Moreover, those films and coatings can be consumed together with foods. Ingredients of edible film include carbohydrate, protein and lipid, which could be obtained from agricultural resources rather than limited petrochemical material. The objective of this research is to study the effect of different types and concentrations of surfactants on the appearance, water vapor permeability, and physical properties of sugary kefir polysaccharide/wheat starch edible films.
Increasing the concentration of added surfactant generally increased the thickness of sugary kefir polysaccharide/wheat starch (KS) edible films. Water vapor permeability results revealed that except for the group with Span 80, the water barrier characteristics of KS films were all enhanced by increasing surfactant concentration. The group with 6% Glycerol monostearate (GMS) showed the best water barrier characteristics among . However, the mechanical strength such as tensile and puncture strength was reduced significantly by the addition of surfactants. SEM micrographs showed that adding more surfactant resulted in more uneven and stratified cross-sectional structure. Such results may possibly related to the influence of polysaccharide-starch interaction, and the formation of three-dimensional network structure between polysaccharides and starch.

使用生物可分解材質製成的可食膜、可食塗層(edible films and coatings),是種能將食品包裹起來延長食品的保存期限亦可與食品一同食用的食品包裝。本研究探討糖質克弗爾多醣/小麥澱粉可食膜加入不同種類及濃度的界面活性劑,對於糖質克弗爾多醣/小麥澱粉可食膜的外觀、水氣阻隔性、物理性質等影響。使用的界面活性劑包含2-6%的Glycerol monostearate (GMS)、Span 80、Sucrose ester S-770、Sucrose ester S-1170、Sucrose ester S-1570 (HLB值分別為3.8、4.3、7、11、15),並與未添加界面活性劑者(控制組)比較。實驗結果顯示,隨著界面活性劑濃度的上升,可食膜的厚度亦會隨之增加;在親水性相關試驗中,GMS具有降低親水性的效果,S-1170、S-1570則增加親水性;水氣阻隔性試驗除了Span80外其它界面活性劑皆有提高阻隔水氣之效果,其中又以6% GMS最為顯著;微結構觀察得出界面活性劑的添加對於可食膜斷面產生層狀結構的增加;在穿刺以及拉伸性質試驗,隨界面活性劑濃度的上升,可食膜的機械強度均隨之降低,推測此結果與改變多醣和澱粉間的立體網狀結構有關。
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