响应面试验优化玉米淀粉-壳聚糖可食膜的制备工艺  

Optimization of Preparation Process for Corn Starch-Chitosan Edible Films by Response Surface Methodology

作　　者：徐明悦[1] 李洪军[1,2] 贺稚非[1,2] 甘奕[1] 王珊[1] 余力[1] 王兆明[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第16期38-43,共6页Food Science

基　　金：公益性行业(农业)科研专项(200903012);三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)

摘　　要：通过响应面法优化玉米淀粉、壳聚糖和甘油的质量分数来制备可食膜,以机械性能(伸长率、抗拉强度)和透湿性(water vapor permeability,WVP)为评价指标,得出二次响应预测模型。结果表明:玉米淀粉、壳聚糖和甘油的质量分数分别为3.71%、0.95%和0.64%时,抗拉强度最大;3种物料质量分数分别为3.82%、0.50%和1.00%时,伸长率最大;3种物料质量分数分别为3.52%、0.52%和0.50%时,WVP最小。综合考虑,玉米淀粉、壳聚糖和甘油质量分数分别为3.50%、0.50%和0.67%时,可食膜的性能最优。Response surface methodology（RSM） was adopted to optimize the mass fraction of corn starch, chitosan and glycerol in corn starch-chitosan edible films by measuring mechanical properties（elongation and tensile strength） and water vapor permeability（WVP）. A quadratic response surface model was established. The optimal levels of corn starch, chitosan and glycerol were 3.71%, 0.95% and 0.64% for the highest tensile strength of edible films; 3.82%, 0.50% and 1.00% for the highest elongation; and 3.52%, 0.52% and 0.50% for the smallest WVP, respectively. Edible films consisting of 3.50% corn starch, 0.50% chitosan and 0.67% glycerol showed the best properties of tensile strength, elongation at rupture and water vapor permeability（WVP）.

关 键 词：玉米淀粉 壳聚糖 响应面 机械性能 透湿性 

分 类 号：TS206.4[轻工技术与工程—食品科学]