响应面法优化纳米SiOx/鸡蛋清蛋白可食性膜的琥珀酰化改性工艺

目的：以鸡蛋清蛋白为原料，制备纳米SiOx/鸡蛋清蛋白可食性膜，研究琥珀酰化改性工艺对膜性能的影响。方法：以琥珀酸酐添加量、反应时间、反应温度及反应pH值为影响因素，以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值，采用单因素试验和响应面分析法，优化可食性膜的琥珀酰化改性工艺。结果：建立了回归模型，优化琥珀酰化改性工艺为琥珀酸酐添加量0.70 g、反应时间40.35 min、反应温度34.87 ℃、反应pH 8.30，在此条件下可食性膜拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的预测值分别为4.935 MPa、75.446%、3.499 g·mm/（m2·d·kPa）、0.874 g·mm/（m2·d），验证值为：（4.891±0.126）MPa、（73.560±4.329）%、（3.651±0.097）g·mm/（m2·d·kPa）、（0.914±0.008）g·mm/（m2·d），与之接近，优化结果可靠。结论：琥珀酸酐添加量和反应pH值是影响膜性能的主要因素。

Optimization of Succinylation Modification Conditions of Nano-SiOx/Albumin Edible Film by Response Surface Methodology

Purpose: Nano-SiOx/albumin edible films were prepared with egg albumin. The effects of succinylation
modification on properties of edible films were studied. Methods: The tensile strength (TS), elongation at break (E), water
vapor permeability (WVP) and oil permeability (OP) of edible films were investigated separately as a function of succinic
anhydride addition, reaction time, reaction temperature and pH value by response surface methodology to establish the
optimal succinylation modification conditions. Results: Regression models describing TS, E, WVP and OP were established.
The optimal succinylation modification conditions were determined to be reaction at 34.87 ℃ for 40.35 min at pH 8.30
in the presence of 0.70 g of succinic anhydride. Under these conditions, the experimental TS, E, WVP and OP of edible
films were (4.891±0.126) MPa, (73.560 ± 4.329)%, (3.651 ± 0.097) g·mm/(m2·d·kPa) and (0.914±0.008) g·mm/(m2·d),
respectively, close to the predicted values (4.935 MPa, 75.446%, 3.499 g·mm/(m2·d·kPa) and 0.874 g·mm/(m2·d),
respectively). Thus, the optimal conditions were reliable. Conclusion: Succinic anhydride addition and pH value were the
main factors which influence film properties.