食品科学2016，Vol.37Issue(20)：1-5,5.DOI:10.7506/spkx1002-6630-201620001
超声波微波协同制备玉米醇溶蛋白/壳聚糖复合膜工艺优化
Optimization of Preparation of Zein/Chitosan Composite Films by Combined Microwave and Ultrasonic Treatments
摘要
Abstract
Combined microwave and ultrasonic treatments was used to prepare zein/chitosan composite films. The optimization of process parameters was carried out using one-factor-at-a-time and orthogonal array. The independent variables were ultrasonic power, microwave heating temperature and combined treatment,time, and stirrer speed, and the response was film tensile strength. The optimum process parameters were determined as follows: ultrasonic power, 180 W; microwave heating temperature, 50 ℃; combined treatment time, 6 min; and stirrer speed, 300 r/min. Under these conditions, the tensile strength of composite films was (19.98 ± 0.34) MPa. Scanning electron microscopy (SEM) showed that the combined microwave-ultrasonic treatments could obviously improve the microstructure of composite films apart from smooth surface with less roughness. Infrared spectral analysis indicate that the original molecular structure was not significantly damaged.关键词
超声波微波协同作用/复合膜/工艺优化/形态分析Key words
combined microwave and ultrasonic treatment/composite films/optimal conditions/morphological analysis分类
轻工纺织引用本文复制引用
刘婷婷,张颖,李娜,王大为..超声波微波协同制备玉米醇溶蛋白/壳聚糖复合膜工艺优化[J].食品科学,2016,37(20):1-5,5.基金项目
国家高技术研究发展计划（863计划）项目（2011AA100805）；长春市科技计划项目 （）
