摘要
采用豌豆淀粉为原料制备可食用膜。以机械性能(抗张强度、延伸率)为评价指标,研究各因素对豌豆淀粉基可食用膜性能的影响。在单因素试验的基础上,采用响应面法优化豌豆淀粉基膜的制膜条件。结果表明,甘油添加量2.39%,豌豆淀粉添加量3.10%,CMC添加量2.02%,糊化温度85℃时,膜的综合机械性能最优,抗拉强度(25.95±0.22)MPa,延伸率(80.22±1.30)%。
Edible films was prepared by Garden Pea Starch as raw material. Tile effects of each factor on tensile strength （TS） and extend rate （E） of edible film were researched. In order to optimize the preparation conditions of garden pea starch edible film, based on the single-factor experiment, we established a mathematics model by Response Surface Methodology （RSM）, and validated the validity of the model. Results showed the better mechanical properties were obtained when glycerol concentration 2.39%, garden pea starch 3.10%, CMC 2.02%, gelatinization temperature 85 ℃, gelatinization time 30 min, drying temperature 50 ℃, the film product was with excellent physical performance. The TS and E value of the film were reached to （25.95±0.22）MPa and （80.22±1.30）%, respectively.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第10期31-37,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅重大科技专项重点农业项目(2011C12032)
关键词
可食用膜
豌豆淀粉
抗拉强度
延伸率
响应面
edible film
garden pea starch
tensile strength
extend rate
response surface
