酪蛋白酸钠膜的DSC分析  

DSC analysis of sodium caseinate films

作　　者：姜燕[1] 唐传核[2] 温其标[2] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2008年第12期80-81,84,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20306008)

摘　　要：采用差示扫描量热法(DSC)分析,研究不同相对湿度(RH)条件下,酪蛋白酸钠(NaCas)膜的热特性以及谷氨酰胺转移酶(TGase)改性对热特性的影响。对于NaCas膜,无论是对照膜还是TGase改性膜,蛋白膜的热稳定性随着RH的增高而下降。TGase改性改变了NaCas膜吸热峰出现的位置与数量。在同一RH时,TGase改性膜更易失去水分。TGase改性使NaCas膜的耐热特性发生了明显改变,可能是TGase作用改变了NaCas的不同组分的耐热特性所致。Thermal properties of sodium caseinate（NaCas） films at different relative humidity（RH）and effect of transglutaminase（TGase） treatment on them were studied by DSC analysis. For NaCas films-control films and TGase-treated films,thermal stability was decreased with RH increasing. TGase treatment changed the location and quantity of endothermic peak of NaCas films. At the same RH, TGase-treated films were easier to lose moisture as compared with control films. TGase treatment significantly changed the heat-resistant quality of NaCas films. It might be resulted from that TGase treatment changed the heat-resistant quality of different components of NaCas.

关 键 词：蛋白膜 酪蛋白酸钠 热特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]