农业工程学报Issue(10)：254-261,8.DOI:10.3969/j.issn.1002-6819.2014.10.032
超声波微波协同改性乳清蛋白/壳聚糖可食膜工艺优化
Process optimization of whey protein concentrate-chitosan edible films modified by ultrasonic/microwave assisting treatment
摘要
Abstract
To preparing a new high-performance edible film, the edible films were made from whey protein concentrate (WPC) and chitosan (CS). The modified treatment with assistance of ultrasonic/microwave group was carried out. According to pre-test, the optimal ultrasonic power 90 W, microwave power 300 W, modified temperature 30℃, the edible films were prepared using WPC: CS=6:6, namely, whey protein concentrate 1.5 g and chitosan (CS) 1.5 g, sorbitol concentration 3 g, pH value 5. The results showed that water vapor permeability (WVP) of the edible films modified with assistance of ultrasonic/microwave was 1.18×10-13 g/(cm·s·Pa), lower than that of the control group (1.64×10-13 g/(cm·s·Pa)), in other words, water vapor permeability modified with assistance of ultrasonic/microwave group, was reduced by 27.9%, by contrast with ultrasound and microwave group water vapor permeability was reduced by 13.4% and 8.9%, respectively; oxygen permeability (OP) of the edible films modified with assistance of ultrasonic/microwave was 1.09×10-5 cm3/(m2·d·Pa), which was lower than 2.1×10-5 cm3/(m2·d·Pa) of the control group, namely, oxygen permeability was reduced by 48.1%, by contrast with ultrasound and microwave group oxygen permeability was reduced by 27.3% and 25.9%, respectively. The results showed that ultrasonic/microwave assisting treatment can reduce water vapor permeability and oxygen permeability of blend films of whey protein concentrate and chitosan. <br> The paper analyzed the effects of factors on the tensile strength, elongation at break, transmittance, water vapor permeability and oxygen permeability by single factor experiments. Those factors included film-forming ratio WPC:CS, adding quantity of sorbitol (as plasticizer), the pH, and the time of ultrasonic/microwave assisting treatment. The optimal technology parameters were WPC:CS=5.8:6.2, sorbitol concentration 0.021 g/mL, pH value 5.13, and ultrasonic/microwave assisting treatment time 5 min; and under the conditions, the blend films exhibited good physical properties, and transmittance was 60.23%, WVP was 1.22×10-13 g/(cm·s·Pa), OP was 1.29×10-5 cm3/(m2·d·Pa), tensile strength was 20.53 MPa and elongation at break was 58.91%. According to the optimization results, WPC/CS edible films were prepared and performance test was executed. The measured average values from three parallel verification experiments were: Tensile strength (TS) 23.45 MPa, water vapor permeability 1.34×10-13 g/(cm·s·Pa), elongation at break 57.6%, oxygen permeability 1.15×10-5 cm3/(m2·d·Pa) and transmittance 61.5%. The relative error of transmittance was minimum which was only 2.07%, and the relative error of water vapor permeability was maximum which was 5.65%. It was found that the relative error experiment results can be used to predict. The results can provide a reference for the development of a new edible film.关键词
膜/超声波/微波/壳聚糖/浓缩乳清蛋白/性能Key words
films/ultrasonics/microwaves/chitosan/whey protein concentrate/performance分类
轻工纺织引用本文复制引用
隋思瑶,张宁,王亚静,马中苏..超声波微波协同改性乳清蛋白/壳聚糖可食膜工艺优化[J].农业工程学报,2014,(10):254-261,8.基金项目
“863”国家高技术研究发展计划项目 （）
