花生蛋白膜制备工艺研究  

Preparation of peanut protein film

作　　者：刘媛媛[1] 王强[1] 王春艳[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国油脂》2010年第12期28-32,共5页China Oils and Fats

摘　　要：以花生分离蛋白为原料,研究了制备工艺参数对花生蛋白膜性能的影响,确定了花生蛋白膜最优制备工艺参数。结果表明,花生蛋白膜的最优制备工艺参数为:花生分离蛋白溶液的质量分数6%,加入25%甘油(以花生分离蛋白质量计),pH 9,水浴加热温度70℃,加热时间20 min。在此条件下,花生蛋白膜的抗拉强度达到了17.67 MPa,断裂延伸率为10.18%,透光率为69.94%,亨特白度总色差为5.72,水蒸气透过率为2.75 E-11g.mm/(kPa.h.m2)。The peanut protein isolate was used as a raw material to prepare peanut protein film.The influences of the various process parameters on the performances of peanut protein film were studied.The result showed that the optimal conditions were as follows：mass fraction of peanut protein 6%,glycerin dosage 25%（based on the mass of peanut protein isolate）,pH 9,reaction temperature 70℃,reaction time 20 min.Under the optimum conditions,the tensile strength of peanut protein film reached 17.67 MPa,elongation was 10.18%,transparency was 69.94%,color aberration of Hunter whiteness values was 5.72,and water vapor transmission was 2.75 E-11g·mm/（kPa·h·m2）.

关 键 词：花生分离蛋白 花生蛋白膜 制备工艺 

分 类 号：TQ936.2[化学工程] TS206.4[轻工技术与工程—食品科学]