文档介绍：
明胶-淀粉共混薄膜的表观形态和相体系
研究#
张良,鲍先扬,余龙,刘宏生**
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(华南理工大学轻工与食品学院,广州 510640)
摘要:本文采用光学显微镜、扫描电子显微镜和同步红外显微镜等分析仪器,对不同比例的
淀粉明胶共混薄膜的表观形态和相体系进行研究。为使淀粉分子链的柔性和亲水性提高,实
验中以直链淀粉含量为 80%的羟丙基改性直链淀粉为原料,并用聚乙二醇做增塑剂。扫描
电镜研究结果显示,添加聚乙二醇后共混材料表面变得更加平滑;光学显微镜结果显示,加
入聚乙二醇后明胶和淀粉之间的相容性得到了提高。根据糖键(1180-953 cm-1)与酰胺 I 带
和 II 带(1750 -1483 cm-1)的区域面积比,论文采用红外显微分光镜(检测区域为 5×5μm)
对共混薄膜中两种组分的相分布进行了分析,红外谱图表明当淀粉含量高达 80%时,明胶
依然是以连续相存在。同时,所有的红外光谱图结果都显示出了淀粉和明胶的特征吸收峰,
表明二者没有发生完全的相分离。
关键词:淀粉;明胶;表观形态;相分离;傅里叶红外;同步加速器
中图分类号:TB324
Morphologies and position of gelatin-starch
blends
ZHANG Liang, BAO Xianyang, YU Long, LIU Hongsheng
(College of Light Industry and Food Science, South China University of Technology,
GuangZhou 510640)
Abstract: Morphologies and positions of different starch–gelatin blends were
investigated by various microscopes: optical, SEM and synchrotron FTIR microscopy. A high
amylose (80 %) corn starch, grafted with hydroxypropyl to enhance flexibilty and hydrophilicity,
and plasticized by poly(ethylene glycol) (PEG), was used in this work. SEM revealed that the
surface became smoother after adding PEG. Optical microscopy observation revealed that
compatibility between gelatin and starch was improved by adding PEG. An FTIR beam focused
on a 5 x 5 μm detection area by the micro-spectroscope was used to map position.
The ratio of areas of the haride bands (1180–953