食品科学

• 工艺技术 • 上一篇    下一篇

热敏性珠芽魔芋葡甘聚糖可食膜配方优化

邓利玲,吴 雨,秦清娟,王 俏,钟 耕   

  1. 1.西南大学食品科学学院,重庆 400716;2.重庆高校魔芋资源利用工程研究中心,重庆 400715
  • 出版日期:2013-08-25 发布日期:2013-09-03

Formulation Optimization of Thermosensitive Edible Film Based on Modified Konjac Glucomannan from Amorphophallus bulbifer

DENG Li-ling,WU Yu,QIN Qing-juan,WANG Qiao,ZHONG Geng   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Konjac Resources Utilization Engineering Center of Chongqing Universities, Chongqing 400715, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

采用珠芽魔芋精粉为原料,经羧甲基化改性得到羧甲基珠芽魔芋葡甘聚糖(CMK)。利用CMK为成膜基料,制备热敏性可食膜。采用单因素试验研究CMK用量、CMK与魔芋葡甘聚糖(KGM)的配比、增强剂海藻酸钠最适用量、增塑剂甘油最适用量、干燥温度和干燥时间对可食膜抗拉强度(TS)、断裂伸长率(E)、水蒸气透过系数(WVP)的影响,在此基础上通过四元二次通用旋转组合设计确定最佳成膜条件,并进行验证实验。结果表明:CMK用量1.60%~1.62%、KGM用量0.08%~0.09%、海藻酸钠用量0.31%~0.33%、甘油用量0.46%~0.47%、最适干燥温度70℃、时间5.0h的条件下,热敏性可食膜的TS在53.78MPa以上有95%的可能,且所得的数学模型对实际情况具有较好的预测能力。

关键词: 珠芽魔芋, 魔芋葡甘聚糖, 热敏性可食膜, 配方优化

Abstract:

The carboxymethyl konjac glucomannan (CMK) made from konjac glucomannan (KGM) from Amorphophallus
bulbifer was used as the film-forming material to formulate a thermosensitive edible film. The influence of CMK concentration,
CMK-to-KGM ratio, sodium alginate (as reinforcer) concentration, glycerol (as plasticizer) concentration, drying temperature
and time on tensile strength (TS), elongation at break (E), water vapor permeability (WVP) of edible films was investigated.
These film-forming components were optimized by four-variable quadratic general rotary combination design and validated by
experiments. The optimum film-forming conditions were found to be 1.60%-1.62% CMK, 0.08%-0.09% KGM, 0.31%-
0.33% sodium alginate, and drying at 70 ℃ for 5.0 h. The TS of the resulting edible film showed a 95% possibility at pressures
above 53.78 MPa. Moreover, the mathematical model developed in this study had good prediction ability.

Key words: Amorphophallus bulbifer, konjac glucomannan (KGM), thermosensitive edible film, formulation optimization