魔芋葡甘聚糖对丝素蛋白纺丝液及其膜稳定性的影响  

Effect of Konjac Glucomannan on Silk Fibroin Solution and Its Membrane Stability

作　　者：陈涵[1] 庞杰[1] 谭小丹[1] 王淑娜[1] 王敏[1] 安瑞琪[1] 周巧星 李崇高[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]广州城市职业学院食品系,广东广州510405

出　　处：《热带作物学报》2016年第5期930-935,共6页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31271837;31471704);福建省高校产学研重大专项(No.2013N5003);福建省自然科学基金(No.2011J0101);福建省教育厅科技计划项目(No.JA13439;JA13440);福建省林业厅科技计划项目(No.20135);广州市科技计划项目(No.156300065)

摘　　要：以魔芋葡甘聚糖(KGM)和丝素蛋白(SF)为原料,以KGM/SF纺丝液凝胶强度为响应值,溶胀温度、底物配比和凝胶时间为影响因子,进行响应面优化设计。同时,调节底物配比,采用静电纺丝技术制备纳米纤维膜,通过力学测试、差式扫描量热分析分别对纳米纤维膜的拉伸强度和热特性进行研究。结果表明,KGM有效的提高SF纳米纤维膜的强度及热稳定性;溶胀温度、底物配比和凝胶时间为纺丝液凝胶强度的显著影响因子,两两交互作用对其纺丝液凝胶强度影响极显著,其数值分别为49.87℃、84.41%和58.80 min时,模型预测纺丝液凝胶强度达到最大值828.231 g·mm。To obtain nano fiber material with good stability, the response surface optimization design was carried out by using konjac glucomannan （KGM） and silk fibroin （SF） as the raw material, the KGM/SF gel strength of spinning solution as response value, the swelling temperature, substrate ratio and gel time as the factors in this study. Meanwhile, the substrate ratio was adjusted, The electrospinning technology was used to prepare the nano fiber membrane. The tensile strength and thermal properties of the nano fibers were studied by mechanical test and differential scanning calorimetry. The results showed that KGM improved the strength and thermal stability of SF nano fiber film effectively. The swelling temperature, substrate ratio and gel time were significant influence factors of the gel strength of spinning solution, and the interaction effect on the gel strength of spinning solution was significant. The value was 49.87 ℃, 84.41% and 58.80 min, respectively. The model predicted that the maximum value of gel strength of spinning solution was 828.231g·mm.

关 键 词：魔芋葡甘聚糖 丝素蛋白 纳米纤维膜 稳定性 响应面设计 

分 类 号：TQ34[化学工程—化纤工业]