响应面法优化斑点叉尾鮰鱼皮明胶-壳聚糖可食膜的制备工艺

以斑点叉尾鮰(Ietalurus punetaus)鱼皮明胶、壳聚糖、甘油为原料制备可食膜,采用响应面法对可食膜的制备工艺进行优化。在单因素试验的基础上,使用Design-Expert软件对鱼皮明胶添加量、热处理温度与甘油添加量进行三因素响应面试验设计,以抗拉伸强度为响应值优化可食膜性能,并验证响应面预测值与实测值的一致性。结果表明,复合可食膜最佳制备工艺为:鮰鱼皮明胶添加量60%、热处理温度70℃、甘油添加量为10%时,制备得到的明胶-壳聚糖可食膜抗拉伸强度达最大值24.20 MPa,验证结果为23.44 MPa,二者相对误差为3.2%,实测值与响应面预测值拟合良好,说明通过响应面试验设计优化是有效的。

Optimizing edible fish skin gelatin,chitosan membrane preparation by Response Surface Method

The response surface methodology was applied to optimize an edible composite film made from Chinese channel catfish skin collagen glycerol and chitosan.On the basis of single factor tests, the response surface experiment was designed by the software of Design-Expert and the comprehensive effects of skin gelatin content, heat treatment temperature and the addition of glycerol content on the tensile strength were used to optimize the properties of edible composite film, the predicted and measured values were also compared for the consistency test.The results showed that the optimal extraction conditions were as follows: the skin gelatin content was 60%, while heat treatment temperature was 70℃.Under these conditions, the tensile strength was 24.2 MPa.The validation result was 23.44 MPa, and the relative error was 3.2%, which was consistent with the predicted value.It showed that the experiment was effective.