酪蛋白磷酸肽钙-乳清蛋白复合膜物理性质的研究  

Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide

作　　者：李彬[1] 刘飞[1] 李昇乐 李英杰[1] 冷小京[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2011年第3期1-5,共5页Food Science

基　　金：国家"863"计划项目(2007AA10Z311);"十一五"国家科技支撑计划项目(2006BAD04A06)

摘　　要：在乳清分离蛋白(WPI)基础膜中引入酪蛋白磷酸肽钙(CPPs)制备成富钙的单层复配膜和双层复合膜,并对膜的有关物理性质(机械强度、含水量、水蒸气透过系数)进行评价。单层复配膜中CPPs与WPI的最大百分比为8%,总钙含量最高为0.59%。CPPs的添加量对所测膜的物理性质没有显著影响(P>0.05)。双层复合膜可使总钙含量高达28%以上,但同时也使膜的机械强度较单层复配膜降低近一半,且含水量显著降低(P<0.05)。The preparation and characterization of the single- and double-layer edible packaging films using the casein phosphopeptide （CPPs） and whey protein isolate （WPI） were performed in this study. The CPPs content could reach 8% （Ca/ WPI） in the single-layer composite film and the calcium contained could attain 0.59% （Ca/WPI）. Addition of CPPs had no significant effects on the physical properties （moisture content, water vapour permeability, tensile properties etc.） of the single- layer films （P 〉0.05）. The double-layer film was designed to increase the calcium content, and the maximum content of calcium could be above 28% （Ca/WPI）; however, its tensile strength and moisture content were reduced compared with the single-layer one （P 〈 0.05）.

关 键 词：酪蛋白磷酸肽钙 乳清分离蛋白 单层复配膜 双层复合膜 

分 类 号：TS201.21[轻工技术与工程—食品科学]