| 摘要: |
| 目的 制备明胶-壳聚糖可食性复合膜，以期为不同的实际应用提供实验数据和理论依据。方法 利用明胶和壳聚糖的分子结构特点以及聚乙二醇400（PEG-400）等添加物质的性能构效关系，采用溶液浇注法制得明胶-壳聚糖复合膜，研究明胶-壳聚糖的质量分数、明胶与壳聚糖的质量比、PEG-400质量分数对复合膜性能的影响，并根据Box-Benhnke中心组合设计原理设计响应面分析试验，探讨各因素之间的交互作用，探索出明胶-壳聚糖膜的最佳工艺配方。结果 膜的物理性能受明胶-壳聚糖质量分数、明胶与壳聚糖的质量比、PEG-400质量分数以及两两交互之间的影响较大。当明胶-壳聚糖的质量分数为8.5%，明胶与壳聚糖的质量比为7∶3，PEG-400质量分数为10%时，膜的拉伸强度为19.53 MPa，断裂伸长率为39.82%。结论 所制作膜的透明度、光泽度、表面光滑度、气味及物理性能等各项表征均为良好。 |
| 关键词: 可食性膜 明胶-壳聚糖 响应面 配方 |
| DOI： |
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| 基金项目:国家自然科学基金（51403245）；广东省优秀青年教师培养计划（KA1548846）；广州市科技计划（B41520707） |
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| Gelatin-chitosan Edible Composite Film Preparation through Response Surface Optimization |
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ZHONG Le, XIAO Nai-yu, ZHAI Wan-jing
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Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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| Abstract: |
| The work aims to prepare the gelatin-chitosan edible film, so as to provide the experimental data and theoretical basis for the different practical applications. Based on the features of gelatin and chitosan molecular structures and the performance structure-activity relationship of such additives as polyethylene glycol 400 (PEG-400), the gelatin-chitosan composite film was prepared by the solution casting, so as to study the effect of the gelatin-chitosan total concentration and mass ratio and the concentration of PEG-400 on the performances of the composite film. Moreover, the response surface analytical test was designed according to the combination design principle of Box-Benhnke center to discuss the interaction of all factors and search out the best technological formula of gelatin-chitosan film. The physical property of the film was greatly affected by the gelatin-chitosan mass fraction, mass ratio of gelatin and chitosan, mass fraction of PEG-400 and interactions thereof. Such excessively small or significant effects would not be favorable for the improvement of the film. When the gelatin-chitosan mass fraction was 8.5%, the mass ratio of gelatin and chitosan was 7∶3; when the mass fraction of PEG-400 was 10%, the tensile strength of the film was 19.53 MPa and the elongation at break was 39.82%. The transparency, lustrousness, surface smoothness, smell and physical property of the prepared film are well characterized. |
| Key words: edible film gelatin-chitosan response surface formula |
