摘要
以草鱼鱼鳞为原料,研究加水量、水浴温度、聚乙烯醇质量浓度、pH等因素对鱼鳞明胶蛋白/聚乙烯醇膜性质的影响。测定膜的透过率、吸水率、抗拉强度、最大伸长率等指标,旨在为鱼鳞明胶膜的应用提供参考。在单因素试验基础上,采用四因素三水平正交试验优化鱼鳞明胶蛋白/聚乙烯醇膜的制作工艺,由正交试验结果得到鱼鳞明胶蛋白膜的最优工艺为:在35 mL pH为9的6.70 mg/mL聚乙烯醇溶液中加入2 g脱钙后的鱼鳞,在70℃下水浴至黏稠状,离心取上清液铺板烘干成膜,该条件下制备的鱼鳞明胶/聚乙烯醇膜的最大伸长率为30.25%,抗拉强度为52.43 MPa,吸水率为17.54%。
Grass carp scales were used for raw material.Effects of water addition,water bath temperature,polyvinyl alcohol addition and pH on the properties of fish scales gelatin protein/polyvinyl alcohol film were studied.Maximum elongation,tensile strength,water absorption and transmission rate of fish scales gelatin film were investigated in order to provide certain reference data for the application of fish scales gelatin protein film.The L9(34)orthogonal experiment was carried out on the basis of single factor experiments.The optimum process of fish scales gelatin protein/polyvinyl alcohol film obtained by orthogonal test results was that 2 g decalcified scales were added into 35 mL 6.70 mg/L polyvinyl alcohol solution(pH 9),then water bath at 70℃until scales became sticky,then supernatant after centrifugation was dried to make film.The fish scale gelatine/polyvinyl alcohol film prepared under this condition had maximum elongation of 30.25%,tensile strength of 52.43 MPa,water absorption of 17.54%.
作者
喻弘
彭春
李发彩
程晓禾
喻鹏
YU Hong;PENG Chun;LI Facai;CHENG Xiaohe;YU Peng(College of Food and Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205;School of Materials Science and Engineering,Xiangtan University,Xiangtan 411105)
出处
《食品工业》
CAS
北大核心
2019年第10期132-135,共4页
The Food Industry
基金
湘潭大学博士科研启动经费项目（KZ08042）
关键词
鱼鳞
明胶
聚乙烯醇
膜
fish scales
gelatin
polyvinyl alcohol
film
