摘要
以蛋清蛋白为原料,添加纳米SiOx、增塑剂、增强剂、交联剂,用流延法制备分散比较均匀的纳米级复合膜,研究了其制膜工艺及参数。结果表明,纳米SiOx/蛋清蛋白复合膜制膜的最佳工艺及参数为:8%蛋清蛋白加水溶解,加入0.1%纳米SiOx,超声分散均匀,加入0.3%增塑剂、0.55%增强剂和0.7%交联剂,水浴加热搅拌,同时加入0.06%的食用消泡剂对膜液进行消泡,在90W的功率下超声脱气30min,在涂有0.05mL/100cm2吐温80的塑料板上流延成膜,在60℃下热风干燥3.0h,揭膜,贮存。在最佳工艺下膜的性能为:拉伸强度(3.68±0.046)MPa,断裂伸长率57.2%±0.361%,水蒸气透过系数(4.84±0.436)g·mm/(m2·d·kPa)。
Taking the albumin as raw material and adding nano-SiOx,plasticizer,intensifier,cross-linker,nano-composite films were achieved through casting technique and its filming technology and parameters were studied in this article.The results showed that the best filming technology and parameters of the nano-SiOx/albumin complex film as follows：8% albumin dissolved in water,adding 0.1% nano-SiOx,ultrasonic dispersed evenly,adding 0.3% plasticizer,0.55% intensifier and 0.7% cross-linker,water bath heating and stirring,antifoaming the film liquid by adding 0.06% edible antifoaming agent,ultrasonic degassing under 90W of power,30min,casting film on the plastic board coated with 0.05mL/100cm2 Tween 80,drying for 3 hours under the hot wind of 60℃,taking off the film and keeping in reserve.Under this condition,the properties of composite films were （3.68±0.046）MPa,57.2%±0.361%,（4.84±0.436）g·mm/（m2·d·kPa）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期284-288,共5页
Science and Technology of Food Industry
基金
中央高校基本科研业务费专项资金资助项目(XDJK2010C013)
西南大学本科生创新基金重点项目(1117001)
作者简介
郑优（1989-），女，在读硕士，研究方向：现代食品科学理论与技术。
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