响应面法优化水溶性淀粉可食膜的制备及性能  

Preparation and properties of cold-water-soluble starch edible film by response surface method

作　　者：郦丹妮 吴依莎 戚湖涛 陈梦飞 陈银滢 余作龙[1] 饶桂维[1] 丁炎 LI Danni;WU Yisha;QI Hutao;CHEN Mengfei;CHEN Yinying;YU Zuolong;RAO Guiwei;DING Yan(Biology and Environmental Engineering College,Zhejiang Shuren University,Hangzhou 310015,China;Public Safety Supervision and Management Center of Si′an,Huzhou 313113,China)

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015 [2]湖州市泗安镇公共安全监督管理中心,浙江湖州313113

出　　处：《生物加工过程》2020年第3期289-294,共6页Chinese Journal of Bioprocess Engineering

基　　金：浙江树人大学校级新苗计划(2019XM42011);浙江树人大学“青年博士创新计划”(2019QC22)。

摘　　要：以响应面分析法(RSM)为手段研究明胶、海藻酸钠、聚乙二醇和甘油等对水溶性淀粉可食膜力学性能的影响。以明胶、海藻酸钠、聚乙二醇、甘油为单因素,以各实验结果为基础,采用Box-Behnken试验对可食膜抗拉强度为响应值的二次回归方程分析,获得优化组合。结果表明:当水溶性淀粉4.0 g时,明胶5%(0.2 g)、海藻酸钠30%(1.2 g)、聚乙二醇22%(0.88 g)、甘油16.75%(0.67 g)时(以水溶性淀粉质量计),可食膜的抗拉强度最佳,且理论预测值和验证值较为一致,分别为94.88 MPa和93.48 MPa。并对此配方下的水溶性淀粉的糊化特性及其可食膜的力学性能、水蒸气透过性等进行检测。Edible films of cold-water-soluble(CWS)starch were prepared and characterized.The effects of gelatin,sodium alginate,polyethylene glycol and glycerin on the mechanical properties of the films were investigated by response surface methodology(RSM).Based on the effects of gelatin,sodium alginate,polyethylene glycol and glycerol as single factors,the Box-Behnken test was used to analyze the quadratic regression equation with the tensile strength of the edible film as the response value and obtain an optimized combination.The tensile strength of the composite film was optimern when CWS 4.0 g,gelatin 5%(0.2 g),sodium alginate 30%(1.2 g),polyethylene glycol 22%(0.88 g),glycerol 16.75%(0.67 g)(calculated by CWS quality).The theoretical prediction value and the verification value were consistent,94.88 MPa and 93.48 MPa,respectively.CWS starch edible film in this formulation was tested for water vapor permeability,and gelatinization properties.

关 键 词：水溶性淀粉 响应面分析法 可食膜 生物基材料 

分 类 号：D550.30[政治法律—政治学]