作　　者： ; ; (等）;

机构地区： 华南农业大学食品学院食品科学系

出　　处： 《中国食品学报》 2002年第1期28-32,共5页

摘　　要： 本文以魔芋胶(KG)和卡拉胶为基材,利用KG与卡拉胶存在协同效应,制备热水溶性膜,采用均匀正交设计表进行试验设计,研究了温度、石蜡、魔芋胶与卡拉胶的比例、乳化剂和聚乙二醇400对热水溶性膜抗张强度(TS)和伸长率(E)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。 Konjac gum (KG)and carrageenan can form the edible film by synergisticly forming heat-reversible gel. Using uniform and orthogonal design table, the effects of temperature, paraffin, proportion, emulsifier and PEG-400 on Tensile Strength (TS)and Elongation Rate (E) 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 five factors on the capability of films were explored and their regularities were also found.

关 键 词： 制备 性能 可食性膜 魔芋胶 卡拉胶 热水溶性膜

领　　域： [轻工技术与工程] [轻工技术与工程]