摘要
本研究以卡拉胶和魔芋胶(KG)即魔芋葡甘聚糖(KGM)为基材,利用卡拉胶与KG存在协同效应,制备热水溶性膜,采用均匀正交设计表进行试验设计,研究了溫度、石蜡、魔芋胶与卡拉胶的比例、乳化剂和聚乙二醇400对热水溶性膜水蒸气透过系数(WVP)和耐破度(BS)的影响,得到相应单指标二次回归模型。模型分析表明:5个因素的一次项,二次项及交互项对膜的性能也有不同程度的影响,并得出了各因子对膜性能的影响规律。
In the papper, using Konjac gum (KG) and carrageenan as basic materials, the edible film having hot-water solubility was produced by the synergisticly between them. Using uniform and orthogonal design, the effects of temperature, paraffin, proportion, emulsifier and PEG-400 on Water Vapor Permeability (WVP) and Bursting Strength (BS) of this film were studied and relevant quadratic regression models were obtained. The models analyses showed that all single, quadratic and mutual term of the five factors affected the film properties. The effects of each of the fine factors on the capability of films were explored and laws were found.
出处
《中国食品学报》
EI
CAS
CSCD
2001年第2期24-29,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省自然科学基金(No.990897)
关键词
魔芋葡甘聚糖
可食性膜
魔芋胶
卡拉胶
热水溶性膜
性能
Edible film
Konjac gum
Carrageenan
Uniform and orthogonal design
Hot-water soluble film
