两段阶梯加热成膜工艺对蛋白基复合材料疏水性和阻隔性能的影响OACSTPCD
Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites
目的:改良成膜加热工艺.方法:将薄膜基材采用一段35,40,45,50,55 ℃低温解链,二段85 ℃变性加热的方法制备乳清分离蛋白—普鲁兰多糖薄膜.研究比较了薄膜结构、疏水性、阻隔性能和力学性能的变化,确定了优化成膜工艺条件.结果:两段阶梯加热的薄膜对比未变性交联(25 ℃)的薄膜和一段加热(85 ℃)的薄膜,阻氧性能提高了 25.0％～58.7％,拉伸强度(TS)增强了54.8％～89.9％,断裂伸长率(EAB)增强了 40.2％～59.2％,水蒸气阻隔性能提高了 20.0％～52.6％.结论:两段阶梯加热的成膜方式能控制蛋白质解链程度,促进成膜基材基团之间的反应且45 ℃/85 ℃加热条件对提高薄膜各项性能的作用最为显著.
Objective:To improve the film heating process.Methods:In this experiment,edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35,40,45,50,55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage.The structure,hydrophobicity,barrier properties and mechanical properties of the films were compared,and the optimum film forming process conditions were determined.Results:The oxygen resistance,tensile strength(TS)and elongation at break(EAB)of the film increased by 25.0％～58.7％,54.8％～89.9％and 40.2％～59.2％,respectively,when the film was heated at 25 ℃ and 85 ℃ respectively.Water vapor barrier performance improved by 20.0％～52.6％.The infrared map of the film shows that temperature does not cause the change of the valence bond of the film.It was found that 45 ℃/85 ℃ two-stage step heating process had the most significant effect on improving the properties of the film.Conclusion:After the process optimization,the film's barrier properties and mechanical properties have been improved,which has the potential for food packaging applications.
王滋;雷桥;张文惠
上海海洋大学食品学院,上海 201306上海海洋大学食品学院,上海 201306||上海水产品加工及贮藏工程技术研究中心,上海 201306||农业部水产品贮藏保鲜质量安全风险评估实验室[上海],上海 201306
两段阶梯加热成膜乳清分离蛋白结构变化疏水性阻隔性能
two steps heating filmwhey protein isolatestructural changehydrophobicitybarrier property
《食品与机械》 2024 (001)
3-10 / 8
上海市教育委员会产学研项目(编号:15cyx69)
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