干热变性紫薯淀粉成膜工艺优化

紫薯中直链淀粉含量较高,具有较好的成膜性。以干热变性紫薯淀粉为基质,探究变性淀粉添加量、甘油添加量和海藻酸钠添加量对干热变性紫薯淀粉成膜特性的影响,通过响应面分析法确定干热变性紫薯淀粉最佳成膜工艺参数。结果表明:当变性淀粉添加量为3.99%,甘油添加量为1.52%,海藻酸钠添加量为0.60%时,干热变性紫薯淀粉膜的性能最优。研究成果将为干热变性紫薯淀粉可食用膜的工业化生产提供理论指导。

Optimization of Preparation Technology of Purple Sweet Potato Starches Modified by Dry Heating Method

The main component of purple sweet potato is starch with high amylose content, which means purple sweet potato starch has a good film forming property. The effects of the adding amounts of modified purple sweet potato starch, glycerol and sodium alginate on the characteristics of modified purple sweet potato starch film were studied, and the parameters of the film forming process were optimized using response surface methodology. The optimal parameters of the film forming process were determined as 3.99% of modified purple sweet potato starch, 1.52% of glycerol and 0.60% of sodium alginate. The results provided a theoretical basis for the application and utilization of modified purple sweet potato edible film in industrial production.