鱼皮明胶/羧甲基壳聚糖复合膜的制备工艺优化

Optimization of preparation process of fish gelatin/carboxymethyl chitosan composite film

目的 优化鱼皮明胶/羧甲基壳聚糖复合膜的制备工艺。方法 选择成膜液浓度、鱼皮明胶:羧甲基壳聚糖质量比、甘油:山梨醇质量比、pH、增塑剂比例、增塑剂浓度、加热温度、加热时间等因素,以拉伸强度、断裂伸长率为优化指标,结合单因素和正交实验,得到最佳制备工艺参数。结果 成膜液浓度为5%、鱼皮明胶与羧甲基壳聚糖质量比8:2、pH 7.9、增塑剂浓度40%、甘油和山梨醇质量比1:1、加热温度60℃、加热时间80 min为最佳制备工艺,复合膜拉伸强度为(22.83±0.80) MPa,断裂伸长率为138.36%±1.53%。结论 本研究确定了复合膜的最佳制备工艺条件,得到满足GB/T 21302—2007《包装用复合膜、袋通则》食品内包装强度要求的复合膜,拉断力达到国家4级要求,断裂伸长率达到国家3级要求,为保护生态环境和水产资源副产物的开发利用提供新的参考。

Objective To optimize the preparation process of fish gelatin/carboxymethyl chitosan composite film. Methods The film forming solution concentration,the mass ratio of fish gelatin to carboxymethyl chitosan,the mass ratio of glycerol to sorbitol,pH,plasticizer ratio,plasticizer concentration,heating temperature,heating time and other factors were selected,and the optimal preparation process parameters were obtained by taking the tensile strength and elongation at break as the optimization indexes,combining single factor and orthogonal test.Results The concentration of the film forming solution was 5%,the mass ratio of fish gelatin to carboxymethyl chitosan was 8:2,pH 7.9,the concentration of plasticizer was 40%,the mass ratio of glycerol and sorbitol was 1:1,and the heating under the conditions of temperature 60℃ and heating time of 80 min,the tensile strength of the composite film was(22.83±0.80) MPa,and the elongation at break was 138.36%±1.53%. Conclusion In this study,the optimum preparation process conditions of the composite film are determined,and the composite film meeting the strength requirements of the food inner packaging in GB/T 21302—2007 General principles of composite film and bag for packaging is obtained. The breaking force reaches the national level 4 requirements,and the elongation at break reaches the national level 3 requirements,which provides a new reference for the protection of the ecological environment and the development and utilization of the by-products of aquatic resources.