响应面法优化普鲁兰多糖-明胶可食性膜制备工艺

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 21-24.

响应面法优化普鲁兰多糖-明胶可食性膜制备工艺

高丹丹1，江连洲1,*，张超2，马越2，赵晓燕2

1.东北农业大学食品学院 2.北京市农林科学院蔬菜研究中心

收稿日期:2011-07-12 修回日期:2012-07-24 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 张超 E-mail:zhangchao@nercv.org
基金资助:
北京市优秀人才

Optimization of Pullulan-Gelatin Composite Films by Response Surface Analysis

Received:2011-07-12 Revised:2012-07-24 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 采用单因素和响应面分析法优化普鲁兰多糖-明胶复合膜配方。结果表明：甘油添加量对抗拉强度的影响最大，普鲁兰多糖添加量的影响最小。当普鲁兰多糖添加量2.00%、明胶添加量5.00%、甘油添加量1.00%时，其抗拉强度达到最大，为85.18MPa，验证实验结果为89.83MPa，二者的相对误差为5.18%，响应面法优化的组成真实可靠。

关键词: 普鲁兰多糖, 明胶, 可食性膜, 抗拉强度, 响应面分析

Abstract: The aim of the present study was to optimize the formulation of pullulan-gelatin composite films using one-factor-at-time design and response surface methodology. The tensile strength of pullulan-gelatin composite films was affected most by glycerol concentration and least by pullulan concentration. Pullulan-gelatin composite films composed of 2% pullulan, 5% gelatin and 1% glycerol showed the highest tensile strength. A relative error of 5.18% was found between the actual (89.83 MPa) and predicted (85.18 MPa) tensile strength, suggesting high reliability of the optimized formulation.

Key words: pullulan, gelatin, edible film, tensile strength, response surface analysis

中图分类号:

TS201

高丹丹1，江连洲1,*，张超2，马越2，赵晓燕2. 响应面法优化普鲁兰多糖-明胶可食性膜制备工艺[J]. 食品科学, 2012, 33(18): 21-24.

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