响应面法优化可食性鸡蛋清蛋白膜的磷酸化改性工艺

郑优; 贾亮; 段蓉; 马莹莹

doi:10.13386/j.issn1002-0306.2016.06.042

响应面法优化可食性鸡蛋清蛋白膜的磷酸化改性工艺

Optimization of phosphorylation modification conditions of albumin edible film by response surface methodology

摘要

摘要: 以鸡蛋清粉为成膜原料,制备可食性膜,研究磷酸化改性工艺对膜性能的影响。以三聚磷酸钠添加量、反应时间、反应温度及反应p H为因素,以断裂伸长率、拉伸强度、透油系数及水蒸气透过系数为响应值,采用响应面分析法,优化膜的磷酸化改性工艺。结果表明,以三聚磷酸钠添加量21.24 g/100 g蛋白、反应2 h、反应温度45℃、p H9.6的最佳工艺制备所得膜各性能指标的预测值分别是:断裂伸长率77.124%、拉伸强度4.911 MPa、透油系数0.868 g·mm/(m~2·d)、水蒸气透过系数3.458 g·mm/(m~2·d·k Pa),对应的验证值分别为:75.394%±5.276%、(4.887±0.119)MPa、(0.882±0.009)g·mm/(m~2·d)、(3.501±0.088)g·mm/(m~2·d·k Pa),所得的回归模型拟合度良好,并具有较好的预测性。

Abstract: With the egg albumin as raw material,edible films were achieved. Effects of phosphorylation modification on properties of edible films were studied. With sodium triphosphate addition,reaction time,reaction temperature and p H value,being response factors and elongation,tensile strength,oil permeability,water vapor permeability being response values,the phosphorylation modification conditions of edible film was optimized through response surface methodology. The results showed that the optimal phosphorylation modification conditions were sodium triphosphate addition 21.24 g/100 g protein,reaction time 2 h,reaction temperature 45 ℃ and p H value 9.6. Under this condition,the properties of edible films were(75.394±5.276)%,(4.887±0.119) MPa,(0.882±0.009) g·mm/(m²·d),(3.501±0.088) g·mm/(m²·d·k Pa),approaching to the predicted values,77.124%,4.911 MPa,0.868 g·mm/(m²·d),3.458 g·mm/(m²·d·k Pa),so the optimal results were reliable.