基于响应面分析法的可食性小麦蛋白膜的研究

Study on Edible Wheat Protein-based Films using Response Surface Methodology

应用响应面分析法研究了谷朊粉浓度、甘油浓度、pH值、成膜温度对成膜特性的影响。实验结果表明 ,甘油浓度与pH值及其交互作用对蛋白膜抗拉强度和延伸率影响比较显著 ;对膜的透水性影响比较大的因素是甘油浓度、温度、谷朊粉浓度及甘油浓度与温度的交互作用 ;谷朊粉浓度、甘油浓度、pH值、温度以及它们的交互作用对蛋白膜的透氧性的影响都是比较显著的。

The effects of gluten concentration, glycerol concentration,pH of the film forming solution and temperature of heat treatment on various film properties were studied using Response Surface Methodology.The results showed glycerol concentration, pH and their interactive function had strong effects on tension strength and elongation of protein films. Water vapor permeability of protein films was evidently influenced by glycerol concentration, temperature, gluten concentration and interactive effects between glycerol concentration and temperature. At the same time, effects of gluten concentration, glycerol concentration,pH,temperature and their interaction on oxygen permeability of protein films are obvious.