Journal of South China University of Technology (Natural Science Edition) ›› 2014, Vol. 42 ›› Issue (3): 111-116.doi: 10.3969/j.issn.1000-565X.2014.03.018

• Food Science & Technology • Previous Articles     Next Articles

Structural Changes of Hydrophobic Starch- Based Film in Food Simulants

Zhu Jie Li Xiao- xi Huang Chen Chen Ling Li Lin   

  1. Engineering Research Center of Starch and Vegetable Protein Processing of Ministry of Education∥Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety∥School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2013-08-03 Online:2014-03-25 Published:2014-02-19
  • Contact: 李琳(1962-)，男，博士，教授，博士生导师，主要从事多糖结构修饰与功能材料研究． E-mail:felinli@scut.edu.cn
  • About author:朱杰(1986-)，男，博士，主要从事多糖结构修饰与功能材料研究．E-mail:zhujie2009@163．com
  • Supported by:

    国家自然科学基金资助项目(21076086， 31130042)

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Abstract:

In order to reveal the structural changes of hydrophobic starch- based film for food packaging during thecontact with food simulants,the microstructure,chain structure, intermolecular interaction,crystalline structureand micro- regional structure of the film were systematically analyzed by means of scanning electron microscopy,Fourier- transform infrared spectroscopy,as well as small and wide angle X- ray scattering technique.The results in-dicate that,along with the solvent permeation and the plasticizer migration occurring during the contact with foodsimulants,the macromolecular interaction of the film is enhanced; the microcrystallines aggregate; and the inter-planar spacing decreases,thus forming more compact aggregation structure and enhancing the molecular force exer-ted on the plasticizer.Moreover,it is found that the mobility of starch acetate macromolecules,the solvent permea-tion and the plasticizer migration are all retarded during the contact with food simulants.

Key words: starch- based film, solvent permeation, plasticizer, migration, structural change