葡甘聚糖/蜂蜡复合膜工艺优化研究  

Study on optimization of konjac glucomannan (KGM)-beeswax (BW) composite membrane

作　　者：赖明耀[1] 林好[1] 汪秀妹[2] 冯瑞[1] 兰润[1] 庞杰[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《食品与机械》2013年第6期137-142,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31271837;31071518);教育部高等学校博士学科点专项科研基金联合资助(编号:20113515110010);科技部专项研究经费(编号:2012GA7200022);福建省高校产学研重大专项(编号:2013N5003);福建省自然科学基金(编号:2011J0101);福建省教育厅科技计划项目(编号:JA13439;JA13440)

摘　　要：以魔芋葡甘聚糖(KGM)和蜂蜡(BW)为原料制备复合膜,以其拉伸强度为考察指标,通过单因素试验,分别研究KGM/BW配比、甘油添加量、烘干温度对复合膜力学性能的影响,从而得出其最适合的理论工艺,再采用响应面法优化其工艺条件。研究结果表明,KGM/BW配比、甘油添加量、烘干温度对复合膜的拉伸强度均有显著影响,且最优条件为KGM/BW配比6.14∶1、甘油添加量0.42%、烘干温度70.71℃,复合膜的拉伸强度理论预测值为42.156 0 MPa,验证值为41.78MPa。Konjac gluconmannan（KGM） and beeswax （BW） were se- lected as membrane to make composite membrane, and its mechanical properties was analyzed. Through the single-factor test, the central composite design with influence factors including the ratio of KGM/ BW, glycerinum content and drying temperature was screened and determined in order to obtain the most suitable theoretical condi tions. Then response surface method was used to optimize the process conditions. The results demonstrated that the KGM/BW ra- tio,content of glycerin and drying-temperature had the significant in- fluence on the tensile strength of the composite membrane, respec- tively. The optimal method of preparing the compound membrane was as follows： KGM/BW ratio of 6. 14 ： 1, concentration of glycer ol 0. 42%, drying temperature 70. 71 ℃. The predicted value for tensile strength of the composite membrane was 42. 156 0 MPa, andverified value of 41.78 MPa.

关 键 词：魔芋葡甘聚糖 蜂蜡 膜 拉伸强度 响应面 

分 类 号：TS206[轻工技术与工程—食品科学]