基于静电纺丝的不同来源淀粉与风味成分的纤维膜结构及负载效果
Structure and Loaded Effect of Fiber Membrane from Flavor Components and Different Starch Based on Electrostatic Spinning
林秀贤 1王广 1李伟 1邓伶俐 1程超1
作者信息
- 1. 湖北民族大学生物与食品工程学院,恩施 445000
- 折叠
摘要
将马铃薯、玉米、山药淀粉与聚乙烯吡咯烷酮(Polyvinylpyrrolidone,PVP)、风味物质通过静电纺丝制备PVP-淀粉-风味物质纤维膜,在结构表征的基础上比较不同淀粉纤维膜对风味物质的负载效果.结果发现,本法制备的纤维膜完整、形貌良好,淀粉使纤维丝直径增加至2 277.5～2 324.5 nm,淀粉、风味物质与PVP以氢键形式形成纤维膜,淀粉、风味物质会降低PVP纤维膜结晶度和热解峰值温度,且玉米和马铃薯淀粉与PVP、风味物质的纤维膜亲水性强,山药淀粉的略差.山药淀粉-PVP-风味物质纤维膜对风味成分负载效果最好,3种淀粉对链式风味成分负载效果均优于杂环化合物,尤其是E-2-癸烯醛负载最高,3种纤维膜中质量分数分别达到了 1 757.3、2 188.3、6 111.1 µg/g.
Abstract
Potato starch,corn starch,yam starch,Polyvinylpyrrolidone(PVP)and flavor substances were pre-pared by electrostatic spinning technology.On the basis of structural characterization,the loading effect of different starch fiber membranes on flavor substances was compared.The results indicated that the fiber membrane prepared by this method was complete and had good morphology.The addition of starch increased the diameter of fiber fila-ment from 2 277.5 nm to 2 324.5 nm.Starch,flavor substances and PVP formed fiber membrane in the form of hydrogen bond,and starch and flavor substances could reduce the crystallization degree and peak pyrolysis tempera-ture of PVP fiber membrane.In addition,the hydrophilicity of fiber membrane formed by maize and potato starch with PVP and flavor substance was strong,while that of yam starch was slightly poor.Yam starch-PVP-flavor fi-ber membrane had the best loading effect on flavor components,and the loading effect of the three starches on chain flavor components was better than that of heterocyclic compounds,especially,e-2-decenoaldehyde was the high-est.The contents of three kinds of fiber films were 1 757.3,2 188.3,6 111.1 μg/g,respectively.
关键词
静电纺丝/淀粉种类/风味物质/结构特征/负载效果Key words
electrospinning/type of starch/flavor substances/structure characteristic/loaded effect引用本文复制引用
基金项目
国家自然科学基金项目(32160610)
湖北民族大学研究生教育创新项目(MYK2022031)
出版年
2024
NETL
NSTL
万方数据