响应面优化魔芋葡甘聚糖/普鲁兰多糖半互穿网络水凝胶工艺研究  

Study on response surface optimization of the konjac glucomannan and pullulan semi-interpenetrating polymer network hydrogel technology

作　　者：寇丹丹[1] 兰润[1] 魏雪琴[1] 林启训[1] 庞杰敏 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《粮食与油脂》2014年第3期18-22,共5页Cereals & Oils

摘　　要：该实验研究制备魔芋葡甘聚糖/普鲁兰多糖半互穿网络水凝胶,经过KGM浓度、PULL浓度、Na2CO3浓度、搅拌时间4个单因素实验,选取KGM浓度、PULL浓度、Na2CO3浓度为因素,以凝胶强度为响应值进行响应面优化设计。结果表明:KGM、PULL、Na2CO3三者浓度均是凝胶强度的显著影响因子,两两交互作用对凝胶强度影响显著,其浓度分别为1.730%、2.693%和0.972%时,模型预测凝胶强度强度达到最大值141.01。经过验证,误差在1%以内,即模拟方程预测值具有较高的准确性及可信度。The study prepared semi-interpenetrating polymer network hydrogel of konjac glucomannan and pullulan,through four single-factor test,which was KGM concentration,PULL concentration, Na2CO3 concentration and stirring time,selected KGM concentration,PULL concentration and Na2CO3 concentration as factors,the gel strength as response value,to optimize the design of response surface. The results showed that,the concentration of KGM,PULL and Na2CO3 were significantly impact factors to gel strength,and the pairwise interactions could significantly affect the strength of the gel. The model predicted the gel strength would reach the maximum value 141.01,when the concentration respectively was 1.730%,2.693%and 0.972%,After verification,the error is less than 1%,which meant that the predictive values of simulation equation had high accuracy and reliability.

关 键 词：魔芋葡甘聚糖 普鲁兰多糖 半互穿网络水凝胶 凝胶强度 

分 类 号：TS202[轻工技术与工程—食品科学]