摘要:The raw guar gum,anionic guar gum with cassava starch were blended to make composite basic edible film in the certain proportion.The films with different contents of starch and guar gum were respectively prepared and characterized.Their properties were measured.The film containing cassave starch and guar gum with the ratio of 80∶20 exhibited the good elongation(E).Compared with the pure starch film,tensile strength(TE)increased by 50%,E decreased by 30%,and the water vapor permeability decreased to 15.8%,water absorption changed a little.The film containing cassave starch and anionic guar gum with the ratio of 80∶20 had the good E.Compared with cassava starch film,the E increased by 142%,but the TE decreased by 22%.The water vapor permeability decreased by 5.4%,while the water absorption decreased by 5.5%.%研究木薯淀粉与瓜尔胶、木薯淀粉与阴离子瓜尔胶的复合膜,淀粉含量为复合基质量的100%、80%、60%、40%和20%制成复合膜,对膜的性质用红外、热重以及扫描电镜分别表征,对膜的力学性能、水蒸气透过率和吸水性能测试。分别以强度和伸长率为指标得出最优的复合膜配比。以强度为指标的最优复合膜成分:淀粉为80%,瓜尔胶为20%,得到样本1-2与原淀粉膜相比强度提高50%,伸长率下降30%,水蒸气透过率下降15.8%,吸水率几乎没有变化。以伸长率为指标的最优膜成分:淀粉80%,阴离子瓜尔胶20%,得到样本2-1与原木薯淀粉膜相比伸长率提高了142%,但强度降低了22%,水蒸气透过率下降了5.4%,吸水性降低了5.5%。成膜条件为:淀粉糊化温度为95℃,反应时间0.5 h,烘干温度为50℃。