响应面法优化秘鲁鱿鱼皮明胶-壳聚糖可食膜的制备工艺  

Optimization of Dosidicus gigas Skin Gelatin-chitosan Edible Films by Response Surface Analysis

作　　者：刘俊豪[1] 杨文鸽[1] 黄珊[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2014年第12期2215-2222,共8页Journal of Nuclear Agricultural Sciences

基　　金：海洋公益性行业科研专项(201305013);浙江省大学生新苗人才计划项目(2012R405043)

摘　　要：本文以鱿鱼皮明胶、壳聚糖、甘油为原料制备可食膜。在单因素试验的基础上,选取鱿鱼皮明胶添加量、甘油添加量、干燥温度作为自变量,以可食性膜的抗拉伸强度为响应值,利用响应面分析法优化制膜工艺。结果表明:可食膜的抗拉伸强度Y对鱿鱼皮明胶添加量A,甘油添加量B,干燥温度C的二次多项回归方程为:Y=29.59+1.86A-7.35B-0.70C-1.02AB+0.39AC-0.39BC-3.40A2-1.32B2-4.34C2,其中甘油添加量对可食膜抗拉伸强度影响最大,干燥温度影响最小。当鱿鱼皮明胶添加量3.42%,甘油添加量0.10%,干燥温度59.8℃时,制备得到的明胶-壳聚糖可食膜抗拉伸强度达最大值36.22MPa,验证结果为37.07MPa,二者相对误差为2.35%,说明响应面优化可食膜制备工艺结果可靠。试验优化得到的可食膜制备工艺可以为水产动物明胶制备可食的包装材料提供一定的理论依据。Dosidicus gigas skin-gelatin,chitosan and glycerol were mixed to make edible composite films in this study.On the basis of single factor experiments,addition of Dosidicus gigas skin-gelatin and glycerol,drying temperature were chosen as arguments and tensile strength as response value to optimize the formulation of edible composite films. Results indicate that the quadratic multinomial regression equation of tensile strength（Y） to addition of Dosidicus gigas skingelatin（A）,addition of glycerol（B） and drying temperature（C） was as follows： Y = 29. 59 ＋ 1. 86A-7. 35B-0. 70C-1. 02 AB ＋ 0. 39AC-0. 39BC-3. 40A^2-1. 32B^2-4. 34C2. The tensile strength of edible films was effected most by addition of glycerol and least by drying temperature. Dosidicus gigas gelatin-chitosan blend edible films composed of3. 42% Dosidicus gigas gelatin,0. 1% glycerol and dryed at 59. 8℃ showed the highest strength. A relative error of2. 35% was found between actual（37. 07MPa） and predicted（36. 22MPa）,and the results suggested high reliability of the optimized formulation. Optimization of edible films provide theory basis for aquatic animals preparing edible packing materials.

关 键 词：鱿鱼皮明胶 壳聚糖 可食膜 响应面法 

分 类 号：TS206.4[轻工技术与工程—食品科学]