关键词：
鸡蛋清蛋白;纳米SiOx;可食性膜;响应面;琥珀酰化
摘 要：
目的:以鸡蛋清蛋白为原料,制备纳米SiOx/鸡蛋清蛋白可食性膜,研究琥珀酰化改性工艺对膜性能的影响。方法:以琥珀酸酐添加量、反应时间、反应温度及反应pH值为影响因素,以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值,采用单因素试验和响应面分析法,优化可食性膜的琥珀酰化改性工艺。结果:建立了回归模型,优化琥珀酰化改性工艺为琥珀酸酐添加量0.70 g、反应时间40.35 min、反应温度34.87℃、反应pH 8.30,在此条件下可食性膜拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的预测值分别为4.935 MPa、75.446%、3.499 g·mm/(m2·d·kPa)、0.874 g·mm/(m2·d),验证值为:(4.891±0.126)MPa、(73.560±4.329)%、(3.651±0.097)g·mm/(m2·d·kPa)、(0.914±0.008)g·mm/(m2·d),与之接近,优化结果可靠。结论:琥珀酸酐添加量和反应pH值是影响膜性能的主要因素。
译 名：
Optimization of Succinylation Modification Conditions of Nano-SiO_x/Albumin Edible Film by Response Surface Methodology
作 者：
ZHENG You;WANG Xue-rong;CHEN Hou-rong;ZHOU Ling;Rongchang Campus, Southwest University;College of Food Science, Southwest University;
关键词：
egg albumin;;nano-SiOx;;edible film;;response surface methodology;;succinylation
摘 要：
Purpose: Nano-SiOx/albumin edible films were prepared with egg albumin. The effects of succinylation modification on properties of edible films were studied. Methods: The tensile strength(TS), elongation at break(E), water vapor permeability(WVP) and oil permeability(OP) of edible films were investigated separately as a function of succinic anhydride addition, reaction time, reaction temperature and pH value by response surface methodology to establish the optimal succinylation modification conditions. Results: Regression models describing TS, E, WVP and OP were established. The optimal succinylation modification conditions were determined to be reaction at 34.87 ℃ for 40.35 min at pH 8.30 in the presence of 0.70 g of succinic anhydride. Under these conditions, the experimental TS, E, WVP and OP of edible films were(4.891±0.126) MPa,(73.560 ± 4.329)%,(3.651 ± 0.097) g·mm/(m2·d·kPa) and(0.914±0.008) g·mm/(m2·d), respectively, close to the predicted values(4.935 MPa, 75.446%, 3.499 g·mm/(m2·d·kPa) and 0.874 g·mm/(m2·d), respectively). Thus, the optimal conditions were reliable. Conclusion: Succinic anhydride addition and pH value were the main factors which influence film properties.
