食品工业科技2018，Vol.39Issue(10)：236-239,250,5.DOI:10.13386/j.issn1002-0306.2018.10.043
TG酶和羟丙基甲基纤维素改善乳清蛋白可食膜性能
TGase and hydroxypropyl methyl cellulose improved properties of whey protein edible film
摘要
Abstract
Based on whey protein concentrate (WPC),the properties of the film were investigated by adding hydroxypropyl methyl cellulose(HPMC,5％～25％ weight of protein content)and transglutaminase(TGase).To study the effects of HPMC addition and TGase on the properties of the composite film.Whey protein (WPC) composite films were modified in the presence of hydroxypropyl methyl cellulose (HPMC)and transglutaminase (TGase).The composite films with or without TGase treatment incorporated with different concentrations of HPMC were formed,and the effects of HPMC addition and TGase on the performance of the composite film were studied.The results showed that HPMC could significantly improve the tensile strength of the whey protein film,and decrease the elongation of the composite film (p ＜ 0.05).TGase could significantly improve the flexibility of WPC-HPMC composite film.When the addition of HPMC was 20％ of whey protein,the composite film exhibited the better tensile strength and a smooth apparence.The preliminary packing experiments were carried out on the prepared composite film for packaging milk tea powder,instant noodles oil,the relish and soda biscuit,the quality changes of the product packged were studied during storage of 12 d.Research results showed that the whey protein-based hydroxypropyl methyl cellulose composite film has a potential for packaging application.关键词
乳清蛋白/羟丙基甲基纤维素/转谷氨酰胺酶/可食膜Key words
whey protein/hydroxypropyl methyl cellulose/transglutaminase/edible film分类
轻工纺织引用本文复制引用
孙丽娜,姜淑娟,郭莲东,钱方,妥彦峰,牟光庆..TG酶和羟丙基甲基纤维素改善乳清蛋白可食膜性能[J].食品工业科技,2018,39(10):236-239,250,5.基金项目
国家自然科学基金资助项目(31501513) （31501513）
辽宁省科学计划资助项目(201602053). （201602053）
