Optimization of preparation of chitosan / walnut protein complex film by response surface methodology
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摘要: 为了研究壳聚糖/核桃蛋白复合膜的制备工艺,采用响应面分析法对其进行优化。以壳聚糖/核桃蛋白质量比、甘油添加量、p H及戊二醛添加量为单因素,对膜的拉伸强度、断裂伸长率和水蒸气透过系数进行测定,得出各指标的二次回归模型。结果表明,壳聚糖/核桃蛋白质量比0.50、甘油添加量2.00 g、p H3.23、戊二醛添加量0.10 g时膜的各项性能最佳。该工艺参数下膜各性能指标分别为:(18.985±1.102)MPa、72.79%±2.172%、(4.41±0.125)g·mm/(m2·d·k Pa)。Abstract: To study the preparation conditions of chitosan / walnut protein complex film,the preparation conditions were optimized through response surface methodology.With ratio of chitosan and walnut protein,glycerol addition,p H,glutanaldehyde addition being response factors,the tensile strength,elongation and water vapor permeability of edible film were measured and the quadratic regression models of indicators were achieved.The results showed that the optimal preparation conditions were ratio of chitosan and walnut protein 0.50,glycerol addition 2.00 g,p H value 3.23,glutanaldehyde addition 0.10 g.Under this condition,the actual properties of edible films were( 18.985 ±1.102) Mpa,72.79% ± 2.172%,( 4.41 ± 0.125) g·mm /( m2·d·k Pa).
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Keywords:
- chitosan /
- walnut protein /
- edible film
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