油酸对WG-SPI复合膜的改性研究  

STUDY ON MODIFICATION OF WG-SPI COMPLEXED FILMS WITH OLEIC ACID

作　　者：安晓琼[1] 李梦琴[1] 王晓曦[2] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2007年第6期37-41,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省教育厅科技攻关项目(2006550006)

摘　　要：采用响应曲面法研究了油酸对WG-SPI复合膜改性过程中各因素对膜性能的影响.以乙醇浓度、甘油添加量、pH、油酸添加量为因素,以抗拉强度(TS)、断裂伸长率(E)、水蒸气透过系数(PV)为响应值对实验进行响应面设计,建立了TS、E、PV的回归模型.优化的最佳成膜配方:乙醇浓度为30%,甘油添加量为1.8%,pH为11,油酸添加量为1.1%.The effects of film forming conditions on properties of WG-SPI edible complexed film which was modified by oleic acid were evaluated by response surface methodology. Three second order quadratic equations for the properties of the complexed film were built with ethanol concentration, glycero and oleic acid addition and pH as factor, Tensile Strength （ TS）, Elongation at break （E） and Water Vapor Permeability （ PV ） as response value. By analyzing the response surface plots as well as solving the quadratic equation, the optimum process parameters were obtained as： ethanol concentration 30% , glycerol. 8% , and pH 11, oleic acidl. 1%.

关 键 词：响应曲面法 油酸 复合膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]