以罗非鱼胶原蛋白为成膜基质,通过单因素试验研究了胶原蛋白、戊二醛、海藻酸钠、甘油对包装膜性能的影响。以胶原蛋白、戊二醛、海藻酸钠、甘油添加量为试验因素,以包装膜的拉伸强度为响应指标,根据Box-Benhnken 中心组合设计原理设计三因素三水平的响应面分析试验,探讨了各因素之间的交互作用,并探索出了胶原蛋白膜的最佳工艺配方。

A new kind of packaging film was prepared using tilapia collagen as substrate. The influence of collagen, glutaraldehyde, sodium alginate, and glycerol on the mechanical properties of the edible film was investigated. Response surface analysis test with three factors and three levels was design according to Box-Benhnken center composite design principle. Adding amounts of collagen, glutaraldehyde, sodium alginate, and glycerol was used as test factors and tensile strength of the packaging film as response index. The interaction between factors was discussed, and optimum technical formula for tilapia collagen packaging film was obtained.