魔芋葡甘聚糖/明胶流变特性及其成膜研究

研究了复配胶溶液浓度、复配比例、pH对魔芋葡甘聚糖-明胶复配溶液流变特性及复配膜拉伸特性的影响,然后选取最佳复配工艺,以拉伸强度为指标用响应面法对其进行优化。研究结果表明复配溶液的表观黏度和复配膜的拉伸强度随魔芋葡甘聚糖所占比例的增加而增大,随着复配溶液浓度的变大而变大,随着pH值的增加先升高后下降;在总胶质量浓度为2.0 g/100 mL、魔芋葡甘聚糖与明胶的比例为7:5、pH为8的情况下,复配胶液表现出较好的流动性,形成富有弹性和咀嚼性的凝胶体,且制得的复配膜拉伸强度最佳。响应面优化结果说明了3个因素对复配膜拉伸强度有显著的影响,且试验得出的真实最佳参数:质量浓度为2.13g/100 mL、魔芋葡甘聚糖/明胶为1.46、pH为8.13,在此条件下,魔芋葡甘聚糖-明胶复配膜拉伸强度的理论预测值为42.9 MPa,验证值为42.3 MPa。

Study on the rheological characteristics of the Konjac glucomannan and gelatin mixed solution and its effect on the membrane

The effects of the mixed glue concentration , pH, and mixed ratio on the rheological characteristics of KGM and gelatin mixed solution and the tensile strength of the compound membrane were researched at this paper. Then the best compound technology was chosen. It made tensile strength as evaluation index to discuss the best condition by using response surface. The results showed that the apparent viscosity of the mixed solution and the tensile strength of the compound membrane would increase as the proportion of KGM and the concentration of the mixed solution increased. And it would first increase and then decrease as the pH increased. When the total gel concentration was 2% , the ratio of KGM to gelatin was 7:5, and pH was 8, the compound glue solution showed better mobility and could be elastic and chewiness. And under this condition, the tensile strength of the compound membrane could also achieve the best. The results of response surface optimization showed that three factors had significant influence on the tensile strength of the compound membrane. And the results also showed that the optimum parameters of the experiment were: the concentration was 2.13%, KGM/Gel ratio was 1.46, pH was 8.13. And at the optimum conditions, the theoretical predictions and test values of the tensile strength of the KGM/Gel compound membrane respectively were 42.8884MPa and 42.3MPa.