乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究  

Diffusivity of potassium sorbate in antimicrobial films of whey protein isolate

作　　者：张玉亭[1] 雷桥[1,2] 包建强[1] 潘家祯[2] 黄志英 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]华东理工大学机械与动力工程学院,上海200237

出　　处：《食品工业科技》2015年第13期262-265,287,共5页Science and Technology of Food Industry

基　　金：上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：将山梨酸钾添加至乳清分离蛋白成膜液中制成抗菌包装薄膜,通过扩散实验并结合菲克扩散理论,研究了在不同浓度、温度、p H条件下抗菌蛋白薄膜中山梨酸钾的扩散行为。根据幂律模型的扩散指数,发现p H3.8时山梨酸钾的初期释放动力学属于非菲克扩散,而在其他条件下基本符合菲克第一扩散定律。扩散系数研究表明:抗菌膜中山梨酸钾浓度增加,温度升高,p H降低,扩散系数呈非线性增大;模拟液p H3.8时,由于薄膜溶胀性较大,山梨酸钾的扩散系数在35℃条件下高达5.722×10-12m2/s;通过阿伦尼乌斯公式中活化能比较,发现山梨酸钾的扩散系数在p H为3.8的模拟液中最易受温度影响。The effect of concentration of potassium sorbate,solution pH and temperature on diffusion of potassium sorbate of whey protein composite films were investigated by the measured value and calculated value with Fickian diffusion model.The kinetics of potassium sorbate release followed non- Fickian diffusion （ pH 3.8） and Fick＇ s first law of diffusion as shown by diffusional exponent of power function model. Diffusion coefficient was found to be increased with increased concentration of potassium sorbate and temperature in the range of values tested, but decreased with pH due to swelling behavior in low pH condition.When pH was 3.8 and at 35℃,diffusion coefficient of antibacterial films was up to 5.722 ×10^-12m2/s.According to activation energy （Ea）of the Arrhenius activation energy model,when pH was 3.8,the diffusivity to temperature changes was more sensitive.

关 键 词：山梨酸钾 乳清蛋白膜 溶胀 菲克定律 扩散性 

分 类 号：TS205.9[轻工技术与工程—食品科学]