魔芋葡甘聚糖-甲基纤维素可食膜的制备及其性能研究  

Study on preparation and performance of konjac glucomannan/methylcellulose edible films

作　　者：张宁[1] 隋思瑶[1] 王亚静[1] 马中苏[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《食品工业科技》2014年第16期302-307,共6页Science and Technology of Food Industry

摘　　要：利用魔芋葡甘聚糖和甲基纤维素制备可食膜,研究甲基纤维素添加量、甘油添加量、均质时间和干燥温度对可食膜性能的影响。首先进行单因素实验,得到了各个变量甲基纤维添加量、甘油添加量、均质时间、干燥温度对可食膜水蒸气透过系数(WVP)、断裂伸长率(E)、抗拉强度(TS)的影响。在单因素的基础上确定了各变量的范围,选择WVP和E作为响应值,进行了响应面优化实验。研究结果:在最优水平下,甘油添加量0.963%(V/V),甲基纤维素添加量0.238%(W/V),干燥温度59.6℃,均质时间8.91min,WVP可达到8.4511×10-10g/m·s·Pa;甘油添加量0.985%(V/V),均质时间7.68min,干燥温度40℃,甲基纤维素添加量0.363%(W/V),E可达到130.25%。Konjac glucommanan （KGM）-Methylcellulose （MC） film were prepared, and the effect of MC content, glycerol content,homogeneous time and drying temperature on the film were also evaluated. Firstly,single factors experiments were carried out,and the factor was MC content,glycerol content,homogeneous time and drying temperature respectively. These properties of film were determined by water vapor permeability（WVP）, elongation at break（E） and tensile strength（TS）. Response surface analysis test were used,and WVP and E were choosed as response values. WVP was 8.4511×10-10g/m·s·Pa,when that glycerol content 0.963%（VN）,MC content 0.238%（W/V） ,drying temperature 59.6℃ and homogeneous time 8.91min. E was 130.25% ,when that glycerol content 0.985%（V/V）,MC content 0.363%（WN）,drying temperature 30℃ and homogeneous time 7.68min.

关 键 词：可食膜 魔芋葡甘聚糖 甲基纤维素 性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]