响应面法优化壳聚糖对馒头保湿所起到的作用_本科毕业设计论文.doc

本科毕业论文 论文题目 响应面法优化壳聚糖对馒头 保湿性和保质期的研究 摘 要 本文通过在馒头中加入不同质量比的壳聚糖来研究馒头在放置过程中失水的快慢程度来判定壳聚糖对馒头保湿所起到的作用，以及对馒头保质期的影响。实验表明：馒头中加入壳聚糖对改变馒头的保湿性，以及增加馒头的保质期能起到较好的作用。经过对实验数据的分析可以得出：馒头中加入壳聚糖的质量分数为0.8%时馒头的保水效果最好，在25h时失水分数为2.9%，而不加壳聚糖的失水分数高达11.2%；加入壳聚糖的质量分数为0.8%时馒头的保存效果最好，保质期可达4d，而不加壳聚糖的保质期最短仅为3d。 关键词：壳聚糖,馒头,保湿性,响应面 Response surface methodology study of chitosan on bread moisturizing School of Food Science Abstract Chitosan, a kind of natural polysaccharide, is made from chitin with the removal of the N-acetyl group. It is white, amorphous, translucent solid with slightly pearly luster. It has lots of features such as good moisture absorption, film-forming properties, adsorbability and moisture retention. For further study about moisturizing properties of chitosan, we put chitosan with different quality in bread to prove its effect on moisturizing properties and shelf life of breads through the research of water loss speed during the placement. Experiment indeed proved that chitosan has good effect on moisturizing properties and shelf life of breads. Water retention of breads is the best when the mass fraction of added chitosan is 0.4%.The fraction of water loss in 25h is 8.6% while it can be as high as 11.2% without chitosan. As for the shelf life of breads, it is 4 days with 0.4% mass fraction chitosan added and 3 days with no chitosan added. Key words: chitosan，Steamed bread，Moisturizing effect，response surface 目录 TOC \o 1-3 \h \z \u 引言 1 1 材料与方法 1 1.1 材料与试剂 1 1.2 主要设备 1 1.3.1 甲壳素的提取 2 1.3.2 壳聚糖的制备 2 1.3.3 添加不同质量比的壳聚糖的馒头的制备 2 1.4 添加不同质量比的馒头的保湿性的测定 2 1.5 馒头含水量的测定 3 1.6 馒头的保质期的测定 3 2 实验结果与分析 3 2.1 不同质量比的壳聚糖对馒头保湿性的影响 3 2.2 壳聚糖对馒头含水量的影响 4 2.3 壳聚糖对馒头保质期的影响 8 2.4 响应面法对馒头保湿性的方案设计与结果分析 8 3 结论 12 参考文献 12 致谢 13 PAGE PAGE 3 引言 壳聚糖[(1,4)-2-氨基-2-脱氧-β-D葡萄糖]是由甲壳素经过化学改性得到的有广泛应用价值的天然生物多糖高分子材料.。壳聚糖为白色无定形、半透明、略带有珍珠光泽的固体，具有良好的吸湿性、成膜性、吸附性和保湿性[1]。它是甲壳素( 聚N—乙酰L—D葡萄糖胺), 又名甲壳质或几丁质-脱乙酰得到的[2]。壳聚糖分子内存在大量的游离胺基，使其溶解性能提高，反应活性增强，从而应用