响应面法优化水溶性淀粉可食膜的制备及性能

Preparation and properties of cold-water-soluble starch edible film by response surface method

以响应面分析法(RSM)为手段研究明胶、海藻酸钠、聚乙二醇和甘油等对水溶性淀粉可食膜力学性能的影响。以明胶、海藻酸钠、聚乙二醇、甘油为单因素,以各实验结果为基础,采用Box-Behnken试验对可食膜抗拉强度为响应值的二次回归方程分析,获得优化组合。结果表明:当水溶性淀粉4.0 g时,明胶5%(0.2 g)、海藻酸钠30%(1.2 g)、聚乙二醇22%(0.88 g)、甘油16.75%(0.67 g)时(以水溶性淀粉质量计),可食膜的抗拉强度最佳,且理论预测值和验证值较为一致,分别为94.88 MPa和93.48 MPa。并对此配方下的水溶性淀粉的糊化特性及其可食膜的力学性能、水蒸气透过性等进行检测。

Edible films of cold-water-soluble(CWS)starch were prepared and characterized.The effects of gelatin,sodium alginate,polyethylene glycol and glycerin on the mechanical properties of the films were investigated by response surface methodology(RSM).Based on the effects of gelatin,sodium alginate,polyethylene glycol and glycerol as single factors,the Box-Behnken test was used to analyze the quadratic regression equation with the tensile strength of the edible film as the response value and obtain an optimized combination.The tensile strength of the composite film was optimern when CWS 4.0 g,gelatin 5%(0.2 g),sodium alginate 30%(1.2 g),polyethylene glycol 22%(0.88 g),glycerol 16.75%(0.67 g)(calculated by CWS quality).The theoretical prediction value and the verification value were consistent,94.88 MPa and 93.48 MPa,respectively.CWS starch edible film in this formulation was tested for water vapor permeability,and gelatinization properties.