制备条件对玉米醇溶蛋白膜水溶性的影响  

Effect of preparing conditions on the solubilites of zein films

作　　者：崔和平[1] 贾祥祥[1] 鲁亚楠[1] 刘洁[1] 王敏娜[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2012年第12期37-41,共5页Cereal & Feed Industry

摘　　要：以玉米醇溶蛋白为原料制备蛋白膜,甘油和聚乙二醇-400为增塑剂,半胱氨酸为还原剂,改善玉米醇溶蛋白膜的水溶性。在单因素试验的基础上采用响应面方法对蛋白膜的制备工艺进行了优化,结果为:蛋白质浓度0.103 4g/ml,甘油质量分数30%,聚乙二醇-400质量分数24%,半胱氨酸质量分数0.80%,乙醇体积分数为75%,水浴温度70℃,在此条件下制备的玉米醇溶蛋白膜的水溶性为28.06%。所制备的玉米醇溶蛋白膜的水溶性随着pH值的升高而增加,且随着水温的升高而增加的趋势更为明显,可以作为方便食品的调料包应用。The preparing process of protein membrane was investigated. Zein was used as raw material, glycerol and polyeth- ylene glycol 400 （PEG-400） were used as plasticizers, and cysteine was used as the reducing agent in to improve the solubility of zein films. On the basis of single factors experiment, response surface methodology was haired to optimum the preparing conditions. The results were as： protein concentration of 0. 103 4 g/ml, glycerol content of 30%, PEG-400 content of 24%, cysteine content of 0.80%, ethanol concentration of 75%, temperature of 70℃. Under these conditions, water soluble of zein film prepared was 28.06%. The results showed that the solubility of the film increasd along with pH value and water tempera- ture increasing. It suggested that the film could be used as the package material of flavoring bags for instant food.

关 键 词：玉米醇溶蛋白 蛋白膜 制备条件 水溶性 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS206.4[轻工技术与工程—食品科学与工程]