可食性魔芋葡甘聚糖耐水耐高温复合膜的制备及性能研究

以魔芋胶（KG）即魔芋葡甘聚糖（KGM）为基材，在碱性条件下加热制备耐水耐高温膜，采用5因素（1/2实施）二次正交旋转组合设计研究了石蜡、硬脂酸、乳化剂、甘油和聚乙二醇400对膜水蒸气透过系数（WVP）、耐破度（BS）、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。分析表明：5个因素的一次项，二次项及交互项对膜的WVP、BS、TS和E均有不同程度的影响。得出了各因子对膜性能的影响规律。

Preparation and Characteristics of Edible Konjac Glucomannan Complex Film Resistant to Water and High Temperature

Konjac gum (KG) can form the edible film by heating the KG solution in the presence of alkali. The film was resistant to water and high temperature. Adopting 5 factors (1/2 in practice) quadratic orthogonal and rotational combination design, the effects of paraffin, stearic acid, emulsifier, glycerol and PEG 400 on Water Vapor Permeability(WVP), Bursting Strength (BS),Tensile Strength(TS) and Elongation Rate(E)of the film were studied and relevant quadratic regression models were developed. The model analyses show all single, quadratic and mutual term of the five factors affect the film properties. The effects of each of the five factors on the capability of films were explored and laws were found.