响应面法制备戊聚糖-鱼胶复合可食性膜

Preparation of Pentosan-fish Gelatin Edible Film by RSM

在单因素试验的基础上优化制备戊聚糖可食性膜的工艺参数。由方差分析和响应面分析得最佳可食性膜的制备工艺为:甘油添加量2 g/100 mL溶液,干燥温度为40℃,总添加量为4 g/100 mL溶液及鱼胶原蛋白的添加量为0.5,在此条件下,抗拉强度,断裂伸长率分别为达到73.61 MP,155.68%。干燥温度是影响抗拉强度的最主要因素;鱼胶原蛋白添加量对断裂伸长率影响较显著(p<0.05)。

Optimize the process parameters of the preparation of pentosan edible film on the basis of single-factor test. According to variance analysis and response surface analysis, the optimum conditions for edible film preparation were as follows： glycerol 2 g/100 mL, drying temperature 40 ℃. The total dosage was 4 g/100 mL and the ratio offish gelatin was 0.5. Under such circumstances, tensile strength, elongation at break, were 73.61 MP, 155.68%, respectively. The drying temperature was the most important factor for tensile strength. The add of fish collagen was more significant influence on the elongation at break （p〈 0.05）.