摘要
以碎米蛋白为原材料制备可食用膜,分别探讨了膜液pH值、碎米蛋白溶液浓度、甘油添加量和热反应温度对蛋白膜性能的影响。在单因素实验的基础上,利用响应面法对碎米蛋白可食用膜的制备工艺进行优化,得到最佳工艺条件为:pH11.5、碎米蛋白溶液浓度为5g/(100ml)、甘油添加量2.09g/(100ml)、温度87℃。该条件下,蛋白膜的抗拉强度为2.47 MPa,断裂伸长率为175.68%,水蒸气透过率为4.84g.mm/(kPa.d.m2),透光率为86.1%,溶解性为27.88%,综合评分为78.44,与模型预测值(78.63)相差0.24%。
With broken rice protein as raw material to prepare edible films, the effects of pH, protein concentration, glycerol addition and the reaction temperature had been studied individually. Based on the single factor experiment, the method of response surface analysis（RSA） was adopted to optimize the preparing technology. The results were as that： pHll. 5, protein con- centration of 5 g/（100 ml）, glycerol addition of 2.09 g/（100 ml）, reaction temperature of 87℃. Under these conditions,for the films,the tension strength was 2. 47 MPa, the elongation at break was 175.68%, the water vapor permeability was 4.84 g·mm/（kPa, d · m2）, the transparency was 86.1%, the solubility was 27.88% and the synthesizing evaluation score was 78.44. The difference was 0.24% with the predicted value（78.63）.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第3期17-21,25,共6页
Cereal & Feed Industry
关键词
碎米蛋白可食用膜
甘油
制备工艺
反应温度
响应面分析
broken rice protein edible films
glycerol
preparing technology
reaction temperature
response surface analysis
