食品科学

• 工艺技术 •    下一篇

超声波微波协同制备玉米醇溶蛋白/壳聚糖复合膜工艺优化

刘婷婷,张 颖,李 娜,王大为   

  1. 吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2016-10-25 发布日期:2016-12-01
  • 通讯作者: 王大为
  • 基金资助:

    国家高技术研究发展计划(863计划)项目(2011AA100805);长春市科技计划项目(14NK004)

Optimization of Preparation of Zein/Chitosan Composite Films by Combined Microwave and Ultrasonic Treatments

LIU Tingting, ZHANG Ying, LI Na, WANG Dawei   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2016-10-25 Published:2016-12-01
  • Contact: WANG Dawei

摘要:

利用超声波微波协同技术,制备玉米醇溶蛋白/壳聚糖复合膜。以拉伸强度为考核指标,选择超声波功率、微波温度、超声波微波协同作用时间、搅拌转速作为优化因素,在单因素试验基础上,通过正交试验确定最佳工艺参数。结果表明:最优工艺为超声波功率180 W、微波温度50 ℃、协同作用时间6 min、搅拌转速300 r/min,在此条件下,复合膜的拉伸强度为(19.98±0.34) MPa。微观研究表明,复合膜的微观形态结构得到改善,通过扫描电子显微镜观察,复合膜表面平整,颗粒感较少。红外光谱分析表明超声波微波协同作用对分子结构没有明显破坏。

关键词: 超声波微波协同作用, 复合膜, 工艺优化, 形态分析

Abstract:

Combined microwave and ultrasonic treatments was used to prepare zein/chitosan composite films. The
optimization of process parameters was carried out using one-factor-at-a-time and orthogonal array. The independent
variables were ultrasonic power, microwave heating temperature and combined treatment,time, and stirrer speed, and
the response was film tensile strength. The optimum process parameters were determined as follows: ultrasonic power,
180 W; microwave heating temperature, 50 ℃; combined treatment time, 6 min; and stirrer speed, 300 r/min. Under these
conditions, the tensile strength of composite films was (19.98 ± 0.34) MPa. Scanning electron microscopy (SEM) showed
that the combined microwave-ultrasonic treatments could obviously improve the microstructure of composite films apart
from smooth surface with less roughness. Infrared spectral analysis indicate that the original molecular structure was not
significantly damaged.

Key words: combined microwave and ultrasonic treatment, composite films, optimal conditions, morphological analysis

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