冯田田,刘宁,温沐潮,赵凯

• 1:哈尔滨商业大学食品工程学院
• 2:威海紫光科技园有限公司

摘要(Abstract)：

淀粉有易降解、绿色环保、资源丰富等优点，通过化学、物理改性后协同增塑剂可有效提升其机械性能，是开发新型食品包装膜的重要原料。以淀粉为基材制备的包装膜具有优良的力学性能及抑菌效果，可有效延长食品的保鲜时间。淀粉基食品包装膜在功能性的前提下还可以弥补传统化石包装含有有害物质的短板，使食品安全更有保障。对国内外淀粉在包装膜领域的研究进行了综述，以淀粉的酯化、交联、氧化、复合、热处理、辐照、超声波7种改性方式分别进行归纳评价，为淀粉基包装膜的设计与制备提供了参考和思路。阐述了淀粉基包装膜在食品安全防控方面的应用价值，总结了近几年国内外淀粉基包装膜的制备方法及其在保证食品安全方面的成效，对淀粉基包装膜的发展前景进行了展望。

关键词(KeyWords)： 淀粉;包装膜;食品安全

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省自然基金引导项目(JJ2020LH0512);; 哈尔滨商业大学本科教学领军人才培养计划项目(201905)

作者(Author): 冯田田,刘宁,温沐潮,赵凯

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