采用均匀实验设计方法,研究了明胶、酪蛋白酸钠、甘油添加量和成膜温度对可食性膜各项性能的影响,并确定了最佳的成膜工艺和影响膜各项性能的显著因素。结果表明,实验组C(明胶质量分数为5%,酪蛋白酸钠质量分数为8%,甘油添加比例为14%,成膜温度为55 ℃) 具有良好的包装性能,其拉伸强度为11. 45MPa,伸长率为28. 67%,透光率为92. 3%,雾度为7. 56%,氧气透过率为10. 101 cm3 / (m2 ·d·0. 1 MPa),水蒸气透过系数为1. 69×10-13 g·cm/ (Pa·s·cm2 );甘油添加比例是影响膜拉伸强度、伸长率和水蒸气透过系数最显著的因素,其相应的偏回归系数分别为-0. 901,2. 720 和0. 9662;明胶和酪蛋白酸钠均为影响膜透氧气率的显著因素,可增强膜的阻气性能。

Influences of dosage of gelatin, sodium caseinate, and glycerin, and forming temperature on film properties were investigated. The best film forming technology and notable factors influencing film properties were determined. The results showed that the best film forming technology is 5% gelatin, 8% sodium caseinate, 14% glycerol at 50 ℃, by which the tensile strength, elongation, transparency, haze values, gas permeability and water vapor permeability of the film is 11. 45 MPa,28. 67%,92. 3%,7. 56%, 10. 101 cm3 / (m2 ·d·0. 1MPa), and 1. 69×10-13 g·cm/ (Pa· s·cm2 ) respectively; Glycerol proportion is the most significant factor influencing tensile strength, elongation and water vapor permeability of gelatin-sodium caseinate films and the corresponding partial regression coefficent are -0. 901, 2. 720, and 0. 9662 respectively; both gelatin and sodium caseinate content are significant factors influencing gas permeability, which can increase of gas barrier properties.