CAJ | 학술논문

本文采用浇铸法制备了柠檬酸交联红薯淀粉膜，并对膜的机械性能、吸水性、水溶性、抗甲酸溶解性等进行了测试。结果发现交联后的淀粉膜的拉伸力显著提高、吸水性增强、水溶性降低、抗甲酸溶解性增强。膜的机械性能的改善与柠檬酸的浓度、交联温度、交联时间有关，实验发现，当柠檬酸的浓度为淀粉浓度的5％，165℃处理5分钟时，膜的拉伸力比未交联的提高了90％。
본문채용요주법제비료저몽산교련홍서정분막，병대막적궤계성능、흡수성、수용성、항갑산용해성등진행료측시。결과발현교련후적정분막적랍신력현저제고、흡수성증강、수용성강저、항갑산용해성증강。막적궤계성능적개선여저몽산적농도、교련온도、교련시간유관，실험발현，당저몽산적농도위정분농도적5％，165℃처리5분종시，막적랍신력비미교련적제고료90％。
The citric acid cross - linked edible sweet potato starch film was prepared by casting method. The mechanical properties, water absorbency, water Solubility, anti - formic acid solubility of the film was measured. The results indicated that the citric acid crossed - linked film showed more desirable properties than the non cross - linked. The improvement of the mechanical property of the film was related to the preparation method. The tensile strength of the crossed - linked film increased by 90% as the non - cross linked when the added citric acid was 5% （ w/w citric acid to starch） and proceeding in 165℃ for 5 minutes.