摘要
研究了乳清浓缩蛋白可食用膜的成膜工艺,分析了蛋白质浓度、甘油浓度和加热温度对可食用膜透水性和透氧性的影响,并确定了可食用膜阻隔性能的优化工艺参数。研究结果表明,可食用膜的阻水性随蛋白质浓度和甘油浓度的增大而下降,阻氧性随甘油浓度增大而下降。加热温度为70℃时,膜的阻水性和阻氧性达到最佳。响应面分析表明,当蛋白质浓度为100 g/L,甘油浓度为27 g/L,加热温度为69℃时,乳清浓缩蛋白可食用膜的综合通透性能为最佳,其透湿系数为0.004 35 g·mm/(m^2·h·kPa),透氧系数为0.134 cm^3·mm/(m^2·min·kPa)。
Edible film forming procedure based on whey protein concentrate was investigated.The influences of protein concentrate,glycerol concentrate,and heating temperature on film properties,such as water vapor permeability （WVP） and oxygen permeability （OP） were studied.Combined grade of WVP and OP also was investigated using Response Surface Analysis （RSA）.The WVP of films increased according to the increasing content of protein and glycerol in the film solution.The OP of films increased in accordance with the increasing glycerol content.Both WVP and OP of films value reached the lowest when the heating temperature is 70℃.Mixture proportion of protein concentration is 100 g/L;glycerol concentration is 27 g/L, and heating temperature is 69℃.The above condition would yield an edible film with WVP 0.00435 g·mm/ （m^2·h·kPa）,and OP 0.134 cm^3·mm/（m^2·min·kPa）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第1期55-59,共5页
Food and Fermentation Industries
关键词
乳清浓缩蛋白
可食用膜
透湿系数
透氧系数
成膜工艺
whey protein concentrate
edible film
water vapor permeability （WVP）
oxygen permeability （OP）
作者简介
硕士研究生
卢蓉蓉为通讯作者。
