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HUANG Yan, ZHANG Yuan, XU Xiao-qing, ZHONG Geng. Formulation optimization of edible films based on konjac glucomammanby response surface analysis[J]. Science and Technology of Food Industry, 2016, (04): 330-336. doi: 10.13386/j.issn1002-0306.2016.04.058
Citation: HUANG Yan, ZHANG Yuan, XU Xiao-qing, ZHONG Geng. Formulation optimization of edible films based on konjac glucomammanby response surface analysis[J]. Science and Technology of Food Industry, 2016, (04): 330-336. doi: 10.13386/j.issn1002-0306.2016.04.058

Formulation optimization of edible films based on konjac glucomammanby response surface analysis

doi: 10.13386/j.issn1002-0306.2016.04.058
  • Received Date: 2015-07-27
  • In this paper,carboxymethyl konjac glucomannan(CMK),konjac glucomannan(KGM),glycerin and gelatin were used to prepare edible films. Based on the results of single factor experiment,with the amount of CMK,KGM,gelatin and glycerin as independent variables,tensile strength(TS),elongation(E) and sealing strength(SS) as response values,response surfacemethodology was applied to optimize the formulation of films,followed by the validation experiments. The film showed the best properties when the composite was1.42% CMK,0.25% KGM,0.33% gelatin and 0.23% glycerin. Under the optimalconditions,the properties of the edible films were(10.37±0.61) MPa,19.98%±0.92%,(4.35±0.15) N/15 mm,which were close to the predicted values.The sealing strength of the films was improved after optimization,which contributed to better practical application.
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