食品科学

• 工艺技术 • 上一篇    下一篇

响应面法优化纳米SiOx/鸡蛋清蛋白可食性膜的琥珀酰化改性工艺

郑 优1,汪学荣1,陈厚荣2,周 玲1   

  1. 1.西南大学荣昌校区,重庆 402460;2.西南大学食品科学学院,重庆 400716
  • 出版日期:2014-09-25 发布日期:2014-09-17
  • 基金资助:

    中央高校基本科研业务费专项资金项目(XDJK2010C013)

Optimization of Succinylation Modification Conditions of Nano-SiOx/Albumin Edible Film by Response Surface Methodology

ZHENG You1, WANG Xue-rong1, CHEN Hou-rong2, ZHOU Ling1   

  1. 1. Rongchang Campus, Southwest University, Chongqing 402460, China;
    2. College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2014-09-25 Published:2014-09-17

摘要:

目的:以鸡蛋清蛋白为原料,制备纳米SiOx/鸡蛋清蛋白可食性膜,研究琥珀酰化改性工艺对膜性能的影响。方法:以琥珀酸酐添加量、反应时间、反应温度及反应pH值为影响因素,以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值,采用单因素试验和响应面分析法,优化可食性膜的琥珀酰化改性工艺。结果:建立了回归模型,优化琥珀酰化改性工艺为琥珀酸酐添加量0.70 g、反应时间40.35 min、反应温度34.87 ℃、反应pH 8.30,在此条件下可食性膜拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的预测值分别为4.935 MPa、75.446%、3.499 g·mm/(m2·d·kPa)、0.874 g·mm/(m2·d),验证值为:(4.891±0.126)MPa、(73.560±4.329)%、(3.651±0.097)g·mm/(m2·d·kPa)、(0.914±0.008)g·mm/(m2·d),与之接近,优化结果可靠。结论:琥珀酸酐添加量和反应pH值是影响膜性能的主要因素。

关键词: 鸡蛋清蛋白, 纳米SiOx, 可食性膜, 响应面, 琥珀酰化

Abstract:

Purpose: Nano-SiOx/albumin edible films were prepared with egg albumin. The effects of succinylation
modification on properties of edible films were studied. Methods: The tensile strength (TS), elongation at break (E), water
vapor permeability (WVP) and oil permeability (OP) of edible films were investigated separately as a function of succinic
anhydride addition, reaction time, reaction temperature and pH value by response surface methodology to establish the
optimal succinylation modification conditions. Results: Regression models describing TS, E, WVP and OP were established.
The optimal succinylation modification conditions were determined to be reaction at 34.87 ℃ for 40.35 min at pH 8.30
in the presence of 0.70 g of succinic anhydride. Under these conditions, the experimental TS, E, WVP and OP of edible
films were (4.891±0.126) MPa, (73.560 ± 4.329)%, (3.651 ± 0.097) g·mm/(m2·d·kPa) and (0.914±0.008) g·mm/(m2·d),
respectively, close to the predicted values (4.935 MPa, 75.446%, 3.499 g·mm/(m2·d·kPa) and 0.874 g·mm/(m2·d),
respectively). Thus, the optimal conditions were reliable. Conclusion: Succinic anhydride addition and pH value were the
main factors which influence film properties.

Key words: egg albumin, nano-SiOx, edible film, response surface methodology, succinylation

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