热敏性珠芽魔芋葡甘聚糖可食膜配方优化  

Formulation Optimization of Thermosensitive Edible Film Based on Modified Konjac Glucomannan from Amorphophallus bulbifer

作　　者：邓利玲[1] 吴雨[1] 秦清娟[1] 王俏[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆高校魔芋资源利用工程研究中心,重庆400715

出　　处：《食品科学》2013年第16期113-119,共7页Food Science

摘　　要：采用珠芽魔芋精粉为原料,经羧甲基化改性得到羧甲基珠芽魔芋葡甘聚糖(CMK)。利用CMK为成膜基料,制备热敏性可食膜。采用单因素试验研究CMK用量、CMK与魔芋葡甘聚糖(KGM)的配比、增强剂海藻酸钠最适用量、增塑剂甘油最适用量、干燥温度和干燥时间对可食膜抗拉强度(TS)、断裂伸长率(E)、水蒸气透过系数(WVP)的影响,在此基础上通过四元二次通用旋转组合设计确定最佳成膜条件,并进行验证实验。结果表明:CMK用量1.60%～1.62%、KGM用量0.08%～0.09%、海藻酸钠用量0.31%～0.33%、甘油用量0.46%～0.47%、最适干燥温度70℃、时间5.0h的条件下,热敏性可食膜的TS在53.78MPa以上有95%的可能,且所得的数学模型对实际情况具有较好的预测能力。The carboxymethyl konjac glucomannan（CMK） made from konjac glucomannan（KGM） from Amorphophallus bulbiferwas used as the film-forming material to formulate a thermosensitive edible film.The influence of CMK concentration,CMK-to-KGM ratio,sodium alginate（as reinforcer） concentration,glycerol（as plasticizer） concentration,drying temperature and time on tensile strength（TS）,elongation at break（E）,water vapor permeability（WVP） of edible films was investigated.These film-forming components were optimized by four-variable quadratic general rotary combination design and validated by experiments.The optimum film-forming conditions were found to be 1.60%-1.62% CMK,0.08%-0.09% KGM,0.31%0.33% sodium alginate,and drying at 70 ℃ for 5.0 h.The TS of the resulting edible film showed a 95% possibility at pressures above 53.78 MPa.Moreover,the mathematical model developed in this study had good prediction ability.

关 键 词：珠芽魔芋 魔芋葡甘聚糖 热敏性可食膜 配方优化 

分 类 号：S632.3[农业科学—蔬菜学]