响应面优化魔芋葡甘聚糖膜力学性能研究  

Response Surface Analysis for Optimization of Mechanical Properties of Konjac Glucomannan Film

作　　者：陈文平[1] 江贵林[1] 汪超[1,2] 陈士勇[1] 吕文平[1] 姜发堂[1,2] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]武汉力诚生物科技有限公司,湖北武汉430074

出　　处：《食品科学》2010年第10期95-100,共6页Food Science

基　　金：2007年度湖北省教育厅青年人才项目(20063036);武汉市科技局晨光计划项目(20065004116-52)

摘　　要：水相中溶致魔芋葡甘聚糖(KGM)流延干燥成膜,分析膜的力学特性。筛选并确定KGM质量浓度、制备温度、制备时间、静置时间、干燥温度5个因素的中心组合试验设计,以拉伸强度为考察指标,采用响应面优化KGM膜的制备工艺。结果表明:5个因素对膜的拉伸强度均有显著影响,依次为KGM质量浓度>制备温度>静置时间>干燥温度>制备时间,且最优条件为2.19g/100mLKGM、60.0℃搅拌190min、静置156min、51.1℃干燥。制备的膜表面平整光滑,拉伸强度最佳,耐水性较好。To achieve optimal mechanical properties of konjac glucomannan （KGM） film prepared by the solution casting method, Plackett-Burman factorial design was used to select the most important ones affecting KGM film tensile strength out of 7 technological parameters and subsequently, the optimal values of selected parameters, namely KGM concentration （X1）, stirring time （X2）, heating temperature （X3）, standing time （X5） and drying temperature （X7）, for improved KGM film tensile strength were investigated using response surface analysis based on a 5-variable, 3-level central composite design leading to 46 experiments. Results showed that the above selected parameters all had significant effects on KGM film tensile strength in the decreasing order： X1 X3 X2 X7 X5 and their optimal values were as follows： KGM concentration 2.19 g/100 mL, heating temperature 60.0 ℃ for 190 min stirring, standing time 156 min and drying temperature 51.1 ℃. The KGM film obtained under such conditions exhibited a smooth regular surface, an optimal tensile strength and good water resistance.

关 键 词：魔芋葡甘聚糖 拉伸强度 响应面分析 

分 类 号：S377[农业科学—农产品加工] TS201.1[农业科学—农艺学]