胶原蛋白与壳聚糖复合膜的机械性能-食品科学.PDF

112 2014, Vol.35, No.09 食品科学 ※基础研究 胶原蛋白与壳聚糖复合膜的机械性能 * 陈达佳，赵 利 ，袁美兰，苏 伟，刘 华，陈丽丽 （江西科技师范大学生命科学学院，国家淡水鱼加工技术研发分中心（南昌），江西南昌 3300 13 ） 摘  要：以鮰鱼皮胶原蛋白与壳聚糖为原料制备可食用复合膜。通过正交试验考察胶原蛋白与壳聚糖的质量比、 增塑剂种类及添加量、热处理温度及时间等工艺参数对可食用复合膜性能的影响。结果表明：胶原蛋白与壳聚糖 质量比和热处理温度对拉伸强度影响较大；甘油添加量对复合膜断裂伸长率影响显著，而热处理时间对复合膜断 裂伸长率有较小的影响。最佳机械性能复合膜制备工艺为：胶原蛋白与壳聚糖质量比为6 ∶4 ，甘油添加量（以总溶 质计）20%、热处理温度为70 ℃、热处理时间为30 min 。在此条件下，得到的复合膜表面光滑无气泡，拉伸强度为 （21.98 ±0.33 ）MPa，断裂伸长率为（127.35 ±3.03 ）%。 关键词：胶原蛋白；壳聚糖；可食用复合膜；机械性能 Mechanical Properties of Collagen-Chitosan Composite Film * CHEN Da-j ia, ZHAO Li , YUAN Mei-lan, SU Wei, LIU Hua, CHEN Li-li (National RD Branch Center for Conventional Freshwater Fish Processing(Nanchang), School of Life Science, Jiangxi Science and Technology Normal University, Nanchang 3300 13, China) Abstract: Leiocassis longirostris The aim of this work was to develop an edible composite film based on Chinese longsnout catfish ( Günther) skin collagen and chitosan. Using an orthogonal array design, mechanical properties of the film were investigated as a function of mass ratio of collagen to chitosan, plasticizer type and concentration, and heating temperature and time. The results showed that mass ratio of collagen to chitosan had a greater effect on the tensile strength of composite films than heating temperature. The elongation at break was significantly affected by plasticizer type and concentration but only marginally by heating time. The optimal preparation conditions that provided the best mechanical properties were determined as 6:4, 20%, 70 ℃and 30 min for mass ratio of collagen to chi