正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定

doi:10.7506/spkx1002-6630-201314016

食品科学

正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定

王利强，贾超，卢立新，张志伟，郑启明

1.江南大学机械工程学院，江苏无锡 214122；2.中国包装总公司食品包装技术与安全重点实验室，江苏无锡 214122

出版日期:2013-07-25 发布日期:2013-08-02

Optimization of Preparation Process for Potato Starch-Based Composite Films by Orthogonal Array Design and Determination of Packaging Properties

WANG Li-qiang，JIA Chao，LU Li-xin，ZHANG Zhi-wei，ZHENG Qi-ming

1. School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China；
2. Key Laboratory of Food Packaging Techniques and Safety, China National Packaging Corporation, Wuxi 214122, China

Online:2013-07-25 Published:2013-08-02

摘要/Abstract

摘要：

以马铃薯淀粉、普鲁兰多糖、明胶为成膜物质，甘油为增塑剂，氯化钙为交联剂，采用流延法制备马铃薯淀粉基复合膜，研究马铃薯淀粉含量、普鲁兰多糖与明胶比例、甘油含量、氯化钙含量、干燥温度对复合膜包装性能的影响，通过正交试验采用极差分析并结合方差分析确定了马铃薯淀粉基复合膜的较优工艺条件。结果表明：马铃薯淀粉基复合膜的优化制备工艺条件为：马铃薯淀粉含量70%、普鲁兰多糖与明胶比例2:1、甘油含量10%、氯化钙含量2%、干燥温度50℃。以此条件制备复合膜的性能为抗拉强度23.93MPa、断裂伸长率10.51%、水蒸气透过率2.38g·mm/(m2·d·kPa)、水溶性25.55%、透光率84.66%。马铃薯淀粉基复合膜与马铃薯原淀粉膜相比，在机械性能与阻湿性能方面都有了较大的改善。

关键词: 马铃薯淀粉, 普鲁兰多糖, 明胶, 氯化钙, 工艺, 性能, 可食膜

Abstract:

Potato starch-based composite films were prepared by casting using potato starch, pullulan, gelatin as filmforming
material, glycerol as plasticizer, calcium chloride as cross-linking agent. The effects of potato starch content,
pullulan-gelatin ratio, glycerol content, calcium chloride content, drying temperature on packaging properties of composite
films were explored. The optimal preparation conditions of potato starch-based composite films were investigated by range
analysis and variance analysis through orthogonal tests. The results showed that the optimal preparation conditions of potato
starch-based composite films were potato starch content of 70%, pullulan-gelatin ratio of 2:1, glycerol content of 10%, calcium
chloride content of 2%, and drying temperature of 50 ℃. The properties of composite films under the optimal conditions
revealed tensile strength of 23.93 MPa, elongation at break of 10.51%, water vapor permeability of 2.38 g•mm/(m2•d•kPa),
water-solubility of 25.55%, and light transmission rate of 84.66%. Compared with potato starch films, the mechanical
properties and moisture barrier performance of potato starch-based composite films were greatly improved.

Key words: potato starch, pullulan, gelatin, calcium chloride, technology, properties, edible film

王利强，贾超，卢立新，张志伟，郑启明. 正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201314016.

WANG Li-qiang，JIA Chao，LU Li-xin，ZHANG Zhi-wei，ZHENG Qi-ming. Optimization of Preparation Process for Potato Starch-Based Composite Films by Orthogonal Array Design and Determination of Packaging Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314016.

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正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定

Optimization of Preparation Process for Potato Starch-Based Composite Films by Orthogonal Array Design and Determination of Packaging Properties

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