肌原纤维蛋白/壳聚糖可食性膜制备工艺的响应面优化
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华中农业大学

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TS254.1

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国家自然科学基金项目(面上项目,重点项目,重大项目)


Response surface optimization of the preparation process of myofibril protein/chitosan edible film
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    摘要:

    以肌原纤维蛋白与壳聚糖为成膜原料,制备可食性膜。以温度、甘油浓度、成膜材料配比(肌原纤维蛋白:壳聚糖)为单因素,探究对可食性膜抗拉强度、断裂伸长率、水蒸气透过性的影响。根据中心组合设计原理设计响应面分析试验,探讨各因素之间的交互作用。结果表明,肌原纤维蛋白/壳聚糖可食性膜的最佳工艺条件为温度为55℃、甘油浓度为1.6%、成膜材料配比为4.3:3.7。该研究为可食性膜的制备提供了新的思路和理论依据。

    Abstract:

    The edible film was prepared from myofibrillar protein and chitosan. Based on temperature, glycerin concentration and film-forming material ratio (myofibrillar protein:chitosan), the effects on the physical properties of edible film were investigated. Moreover, the response surface analysis test was designed according to the central combination design principle to explore the interaction between factors. The optimum technological conditions of myofibrillar protein / chitosan edible film were as follows: temperature 55℃, glycerol 1.6%, and film-forming material 4.3:3.7. The results showed that the myofibrillar protein molecules in the optimized film had good compatibility with chitosan molecules.

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  • 收稿日期:2020-09-15
  • 最后修改日期:2020-12-23
  • 录用日期:2020-12-28
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