表面活性剂对可食性葛根淀粉膜性能的影响

以葛根淀粉为基材，丙三醇为增塑剂，吐温20和司盘80为表面活性剂，采用流延法制备可食性葛根淀粉膜，并考察表面活性剂对葛根淀粉膜液及膜的结构与力学性能的影响.结果表明：2种表面活性剂均能够有效降低膜液的表面张力，可与葛根淀粉发生络合反应而形成单螺旋V型结晶，降低淀粉膜的拉伸强度、提高其断裂伸长率；吐温20可以增强淀粉膜液在玻璃及石蜡基材上的润湿性，使淀粉膜更加平整光滑，提高了淀粉膜的水溶性；司盘80可以增加膜的表面粗糙度，但降低了其透湿性；相比单一表面活性剂，混合表面活性剂的加入未能有效改善淀粉膜的力学性能.

Effects of Surfactants on the Properties of Kudzu(Pueraria Lobata) Starch Films

An edible film based on kudzu starch was prepared and the effect of the surfactant on physical and mechanical properties of the films was evaluated. For the film, glycerol as the plasticizer was added in the solution, besides tween 20 and span 80 were used as surfactants. It was found that each surfactant decreases surface tension of the film forming solution, promotes the formation of V-type crystal in the film, decreases the mechanical strength and increases the flexibility of the film. Tween 20 improves the wettability of film-forming solution on both glass and paraffin wax substrates, smoothes the surface of the film and increases the film’s solubility. The film containing only tween 20 is rougher but has lower hygroscopicity than other films. Blended surfactant does not effectively improve the properties of the film as regarding the film containing single surfactant.