中文摘要：

利用流涎法制备了高直链淀粉与壳聚糖的共混材料,考察了淀粉种类、淀粉比例对材料性质的影响.结果表明,随着淀粉中直链淀粉含量的提高,共混材料的拉伸模量增大,断裂伸长率降低,水蒸气透过率也降低.但G80淀粉与壳聚糖共混后,拉伸模量反而降低,对水蒸气的阻隔性也变差.还考察了G50淀粉与壳聚糖共混材料的实际应用,发现其能显著抑制食品中油脂的氧化和对水分的吸收,有助于延长高油脂含量食品的储藏期.

英文摘要：

A blended material was prepared from high amylose starch and chitosan by casting method, and the influences of starch type and starch ratio on the material properties were studied. The results showed that the tensile modulus of the blended material increased,and the elongation at break and the vapor permeability decreased as the content of high amylase starch increased. However, the tensile modulus decreased, and the vapor barrier property was weakened when GS0 starch was blended with chitosan. The paper also studied the actual application of a blended material of G50 starch and chitosan, and found that the blended material could significantly suppress oil oxidation and water adsorption in foods, so that the blended material was helpful to prolong the storage life of high-oil foods.