响应面法优化壳聚糖/酪蛋白酸钠可食性膜的制备工艺  

Optimization of Preparation for Chitosan/Sodium Caseinate Edible Film by Response Surface Methodology

作　　者：曾丽萍 樊爱萍[1] 闫伟 ZENG Liping;FAN Aiping;YAN Wei(School of Chemistry and Resources Engineering,Honghe University,Mengzi 661199,China)

机构地区：[1]红河学院化学与资源工程学院,云南蒙自661199

出　　处：《现代食品》2021年第21期60-64,71,共6页Modern Food

基　　金：云南省应用基础研究计划青年项目(2018FD088)。

摘　　要：为制备机械性能和阻水性能良好的壳聚糖/酪蛋白酸钠可食包装材料,采用Box-Behnken试验分析壳聚糖/酪蛋白酸钠质量比、pH值和甘油质量分数对复合膜性能的影响。综合考虑响应面模型优化结果和实际应用的便捷性,确定可食性膜的最佳制备工艺。结果表明,当壳聚糖/酪蛋白酸钠质量比为4∶1、pH为4.5、甘油质量分数为0.75%时,复合膜的综合性能最优。The work aims to prepare chitosan/sodium caseinate edible packaging material with good mechanical properties and water resistance.The Box-Behnken test was used to analyze the effects of chitosan/sodium caseinate mass ratio,pH value and glycerol mass fraction on the property of the composite film.Considering the optimization results of response surface model and the convenience of practical application,the optimal preparation process of the edible film is determined.The results showed that chitosan/sodium caseinate mass ratio of 4:1,pH value of 4.5,glycerol mass fraction of 0.75%showed the best comprehensive property of the composite film.

关 键 词：响应面 可食性膜 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]