普鲁兰多糖的添加对可食性复合蛋白膜的改性研究
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Modification of Edible Composite Protein Films by Pullulan Addition
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    摘要:

    添加不同比例的普鲁兰多糖(PUL)对乳清分离蛋白-酪蛋白酸钠-甘油(WPI-NaCas-GLY)复合蛋白薄膜进行改性,研究了PUL的添加对蛋白基薄膜力学性能、光学性能、氧气渗透率、水蒸气渗透系数和水溶性的影响。实验结果显示,相较于WPI-NaCas-GLY复合蛋白膜,添加了PUL的蛋白基薄膜的拉伸强度下降,而断裂伸长率增加至208.26%,透光率提升了约11%,雾度降低了约6%,氧气渗透率下降至原来的1/6左右,水溶性有轻微变化。当PUL添加的体积分数达到66%时,复合薄膜的水蒸气渗透系数降低至2.57×10-13 g·cm/(cm2·s·Pa),氧气渗透率下降至0.16 cm3/(m2·d)。由此推论,PUL具有改善蛋白基薄膜力学性能、光学性能以及阻隔性的功能。

    Abstract:

    WPI-NaCas-GLY composite protein films were modified by pullulan (PUL) addition with different ratios. The mechanical properties, optical properties, oxygen permeability, water permeability and water solubility of protein-based films were investigated. The experimental results showed that compared with the WPI-NaCas-GLY composite protein film, the tensile strength of the PUL- protein-based film decreased, while the elongation at break increased to 208.26%, the light transmittance increased by 11%, and the haze decreased by 6%. Furthermore, the oxygen transmission rate has gone down to 1/6, and the water solubility changed slightly. When the amount of added PUL reached 66%,the water vapor transmission coefficient of the film decreased to 2.57×10-13 g cm/(cm2 s Pa), and the oxygen transmission rate dropped to 0.16 cm3/(m2 d). It was inferred that PUL had the capacity of improving the mechanical properties, optical properties and barrier properties of protein-based films.

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高文婧,雷 桥,曹庆龙,郄梓含.普鲁兰多糖的添加对可食性复合蛋白膜的改性研究[J].包装学报,2020,12(3):10-15.

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  • 收稿日期:2019-11-29
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  • 在线发布日期: 2020-08-03
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