魔芋葡甘聚糖可食膜配方优化

黄艳; 张媛; 徐小青; 钟耕

doi:10.13386/j.issn1002-0306.2016.04.058

魔芋葡甘聚糖可食膜配方优化

Formulation optimization of edible films based on konjac glucomammanby response surface analysis

摘要

摘要: 本文以羧甲基魔芋葡甘聚糖（CMK）、魔芋葡甘聚糖（KGM）、甘油和明胶为原料制备可食膜。在单因素实验的基础上,选取CMK、KGM、明胶和甘油用量作为自变量,分别以抗拉强度TS（Y₁）,断裂伸长率E（Y₂）,热封强度SS（Y3）为响应值,利用响应面分析法优化原料配比,并进行验证实验。结果表明,CMK用量为1.42%,KGM用量为0.25%,明胶用量为0.33%,甘油用量为0.23%时所得复合膜的性能最好,此条件下可食膜TS、E、SS的预测值分别为10.58 MPa、20.24%、4.36 N/15 mm,验证值为（10.37±0.61）MPa、19.98%±0.92%、（4.35±0.15）N/15 mm与之接近,优化结果可靠。优化后膜的热封性得以改善,有利于其在实际中的应用。

Abstract: In this paper,carboxymethyl konjac glucomannan(CMK),konjac glucomannan(KGM),glycerin and gelatin were used to prepare edible films. Based on the results of single factor experiment,with the amount of CMK,KGM,gelatin and glycerin as independent variables,tensile strength(TS),elongation(E) and sealing strength(SS) as response values,response surfacemethodology was applied to optimize the formulation of films,followed by the validation experiments. The film showed the best properties when the composite was1.42% CMK,0.25% KGM,0.33% gelatin and 0.23% glycerin. Under the optimalconditions,the properties of the edible films were(10.37±0.61) MPa,19.98%±0.92%,(4.35±0.15) N/15 mm,which were close to the predicted values.The sealing strength of the films was improved after optimization,which contributed to better practical application.