结冷胶琼胶可食性复合膜的研究  

Study on the edible composite films of gellan gum and agar

作　　者：李梦琦[1] 汪东风[1] 高翔[1] 周正光[1] 徐莹[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2012年第14期319-322,359,共5页Science and Technology of Food Industry

基　　金：海洋公益性行业科研专项经费项目(201005020-6);青岛市公共领域科技支撑计划项目(11-2-3-33-nsh)

摘　　要：以结冷胶和琼胶为原料,通过共混的方式,制备了结冷胶琼胶新型的可食复合膜。通过单因素实验和响应面实验,优化并确定了复合膜配方。结果表明:在干燥温度为55℃,结冷胶含量为1.69%,琼胶含量为2.60%,共混液中结冷胶膜液比例为55.25%,甘油含量为0.24%,制得的复合膜综合性质最好,抗拉强度为72.09MPa,水蒸气透过率为0.58×10-10g/Pa·s·m2。该复合膜可作为食品内包装材料,具有安全、绿色环保和生物可降解的优点,在食品包装行业将有广泛的应用。The gellan and agar were used as raw materials to prepare a new edible composite film through the method of blending. The optimal formula was determined through single factor and response surface analysis with index of tensile strength and water vapor transmission ratio. The result showed that the optimal formula was gellan content 1.69% ,agar content 2.60% ,the ratio of gellan in the blending solution 55.25% ,glycerol content 0.24% on the drying temperature of 55℃. The prepared edible film had tensile strength of 72.09MPa and water vapor transmission ratio of 0.58×10^10g/Pa·s·m2. This suggestd that the composite film was a very promising film for internal packaging in food industry with safe ,environmental friendly, and biodegradable properties.

关 键 词：结冷胶 琼胶 复合膜 响应面 

分 类 号：TS206[轻工技术与工程—食品科学]