响应面法优化阿魏酸淀粉酯膜制备工艺

doi:10.7506/spkx1002-6630-201524004

食品科学

响应面法优化阿魏酸淀粉酯膜制备工艺

陈金凤1，文玉1，赵国华1,2,*

1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715

出版日期:2015-12-25 发布日期:2015-12-24
通讯作者: 赵国华
基金资助:
国家自然科学基金面上项目（31371737）；重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt-gc8001）

Process Optimization for Preparation of Starch Ferulate Films by Response Surface Analysis

CHEN Jinfeng1, WEN Yu1, ZHAO Guohua1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China

Online:2015-12-25 Published:2015-12-24
Contact: ZHAO Guohua

摘要/Abstract

摘要：

采用单因素试验和响应面法考察阿魏酸淀粉酯取代度、干燥温度和甘油添加量对阿魏酸淀粉酯膜抗张强度（tensile strength，TS）和断裂伸长率的影响。结果表明：随着取代度的增大，阿魏酸淀粉酯膜的TS逐渐增大，断裂伸长率逐渐减小；当干燥温度不大于60 ℃时，阿魏酸淀粉酯膜的TS随着温度的升高略微增大，当温度升高到60 ℃以上时，TS显著降低（P＜0.05），阿魏酸淀粉酯膜的断裂伸长率随着温度的升高显著降低（P＜0.05）；随着甘油添加量的增大，阿魏酸淀粉酯膜的TS逐渐减小，断裂伸长率逐渐增大。综合考虑各因素对阿魏酸淀粉酯膜机械性能的影响，在取代度0.068、干燥温度40 ℃、甘油添加量1.20 g/4.0 g条件下制备阿魏酸淀粉酯膜，膜的TS较高，为10.23 MPa；在取代度0.023、干燥温度41 ℃、甘油添加量1.30 g/4.0 g条件下制膜，膜的断裂伸长率较高，为321.65%。

关键词: 阿魏酸淀粉酯膜, 响应面法, 抗张强度, 断裂伸长率

Abstract:

The effects of the degree of substitution of starch ferulate, drying temperature and glycerin content on the tensile
strength and elongation at break of starch ferulate films were optimized by single factor experiments and response surface
analysis. Results showed that tensile strength of starch ferulate films increased and elongation at break of starch ferulate
films decreased gradually with increasing degree of substitution. When the drying temperature was lower than 60 ℃, tensile
strength of starch ferulate films increased slightly with an increase in temperature while when drying temperature was
higher than 60 ℃, both tensile strength and elongation at break of starch ferulate films decreased significantly (P < 0.05).
Tensile strength of starch ferulate films decreased gradually with an increase in glycerin content, whereas elongation at
break increased gradually. Based on mechanical properties, the optimal conditions for preparation of starch ferulate films
with high tensile strength of 10.23 MPa were determined as 0.068, 40 ℃ and 1.20 g/4.0 g starch for degree of substitution,
drying temperature and glycerin content, respectively, while those providing high elongation at break of 321.65% were 0.023,
41 ℃ and 1.30 g/4.0 g starch, respectively.

Key words: starch ferulate films, response surface analysis, tensile strength, elongation at break

中图分类号:

TS231

陈金凤，文玉，赵国华. 响应面法优化阿魏酸淀粉酯膜制备工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201524004.

CHEN Jinfeng, WEN Yu, ZHAO Guohua. Process Optimization for Preparation of Starch Ferulate Films by Response Surface Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201524004.

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响应面法优化阿魏酸淀粉酯膜制备工艺

Process Optimization for Preparation of Starch Ferulate Films by Response Surface Analysis

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