基于响应面法的马铃薯淀粉膜制备工艺优化  

Optimization of Preparation Process of Potato Starch Film Using Response Surface Methodology

作　　者：汪友明[1] 谢梦 鲍杰飞 陈宏伟[2] WANG Youming;XIE Meng;BAO Jiefei;CHENG Hong wei(School of science,Anhui Agricultural University,Hefei 230036,China;Xuzhou Institute of Technology,Xuzhou 221018,China)

机构地区：[1]安徽农业大学理学院,安徽合肥230036 [2]徐州工程学院,江苏徐州221018

出　　处：《徐州工程学院学报（自然科学版）》2021年第2期22-26,共5页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家自然科学基金项目(31570024);安徽农业大学优才计划项目;安徽省大学生创新创业训练计划项目(201910364078)。

摘　　要：以马铃薯(克新12号)淀粉为主要成膜基材制备可食性膜,选取增塑剂甘油含量、增强剂海藻酸钠含量、交联剂柠檬酸含量和糊化温度为单因素,对膜的拉伸强度、断裂伸长率、膜的透光率进行测定,并采用响应面法探讨优化成膜工艺.结果表明,马铃薯淀粉膜最优工艺参数为甘油质量分数50.26%、柠檬酸质量分数2.53%、海藻酸钠质量分数1.21%、糊化温度70.5℃.Edible films were prepared with Kexin No.12 potato starch as the main film-forming substrates.Glycerol content of plasticizer,sodium alginate content of enhancer,citric acid content of crosslinking agent and gelatinization temperature were taken as single factor respectively to determine their influence on the tensile strength,transmission and elongation at break of the produced films.Based on the single-factor experiment,response surface methodology was used to optimize the extraction process.The results showed that the optimal process parameters of potato starch film were as follows:50.26%of glycerol content,2.53%of citric acid content,1.21%of sodium alginate content and gelatinization temperature of 70.5℃.

关 键 词：马铃薯淀粉 可食性膜 响应面分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]