| 响应面试验优化玉米淀粉-壳聚糖可食膜的制备工艺 |
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| 引用本文： | 徐明悦,李洪军,贺稚非,甘 奕,王 珊,余 力,王兆明.响应面试验优化玉米淀粉-壳聚糖可食膜的制备工艺[J].食品科学,2015,36(16):38-43. |
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| 作者姓名： | 徐明悦 李洪军 贺稚非 甘 奕 王 珊 余 力 王兆明 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.重庆市特色食品工程技术研究中心，重庆 400716 |
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| 基金项目： | 公益性行业（农业）科研专项（200903012）；三峡库区优质肉牛安全生产关键技术集成与示范项目（2011BAD36B01） |
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| 摘 要： | 通过响应面法优化玉米淀粉、壳聚糖和甘油的质量分数来制备可食膜，以机械性能（伸长率、抗拉强度）和透湿性（water vapor permeability，WVP）为评价指标，得出二次响应预测模型。结果表明：玉米淀粉、壳聚糖和甘油的质量分数分别为3.71%、0.95%和0.64%时，抗拉强度最大；3 种物料质量分数分别为3.82%、0.50%和1.00%时，伸长率最大；3 种物料质量分数分别为3.52%、0.52%和0.50%时，WVP最小。综合考虑，玉米淀粉、壳聚糖和甘油质量分数分别为3.50%、0.50%和0.67%时，可食膜的性能最优。
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| 关 键 词： | 玉米淀粉 壳聚糖 响应面 机械性能 透湿性 |
Optimization of Preparation Process for Corn Starch-Chitosan Edible Films by Response Surface Methodology |
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| XU Mingyue,LI Hongjun,HE Zhifei,GAN Yi,WANG Shan,YU Li,WANG Zhaoming.Optimization of Preparation Process for Corn Starch-Chitosan Edible Films by Response Surface Methodology[J].Food Science,2015,36(16):38-43. |
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| Authors: | XU Mingyue LI Hongjun HE Zhifei GAN Yi WANG Shan YU Li WANG Zhaoming |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China |
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| Abstract: | Response surface methodology (RSM) was adopted to optimize the mass fraction of corn starch, chitosan and
glycerol in corn starch-chitosan edible films by measuring mechanical properties (elongation and tensile strength) and water
vapor permeability (WVP). A quadratic response surface model was established. The optimal levels of corn starch, chitosan
and glycerol were 3.71%, 0.95% and 0.64% for the highest tensile strength of edible films; 3.82%, 0.50% and 1.00% for the
highest elongation; and 3.52%, 0.52% and 0.50% for the smallest WVP, respectively. Edible films consisting of 3.50% corn
starch, 0.50% chitosan and 0.67% glycerol showed the best properties of tensile strength, elongation at rupture and water
vapor permeability (WVP). |
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| Keywords: | corn starch chitosan response surface methodology mechanical properties water vapor permeability (WVP) |
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