酪蛋白酸钠膜的水分吸附特性  

Sorption Characteristics 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510640

出　　处：《食品与生物技术学报》2009年第5期607-610,共4页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20306008)

摘　　要：作者以大豆蛋白酪蛋白酸钠(NaCas)膜为对象,从吸附动力学和水分吸附等温线研究了蛋白膜的水分吸附特性。NaCas膜水分达到平衡所需要的时间受到所处相对湿度(RH)条件和增塑剂含量的影响。RH和增塑剂含量越低,达到平衡的时间越短;反之,则越长。TGase改性明显降低了蛋白膜的水分吸附速率及达到平衡的水分含量。NaCas膜水分吸附等温线数据能很好地与GAB模型吻合。In this study, sorption characteristics including adsorption kinetics and sorption isotherm of sodium caseinate （NaCas） films were carefully investigated.. Relative humidity （RH） and plasticizer content significantly affected the time when moisture of NaCas films reached balance. The lower RH and plasticizer content, the shorter the moisture balance time. TGase treatment significantly decreased moisture adsorption rate and the balance moisture content of NaCas films. The sorption isotherm data were mathematically fitted to GAB model.

关 键 词：水分吸附特性 蛋白膜 酪蛋白酸钠 

分 类 号：Q51[生物学—生物化学]