乳清蛋白-纳米碳酸钙复合膜制备研究  

Preparation of whey protein-nano calcium carbonate composite film

作　　者：赫晨宇 姜淑娟[1] 徐嘉声 钱方[1] 妥彦峰[1] 牟光庆[1,2] HE Chen-yu1, JIANG Shu-juan1, XU Jia-sheng1, QIAN Fang1, TUO Yan-feng1, MU Guang-qing1,2(1 .College of Food Science, Dalian Polytechnic University, Dalian 116034; 2.Synergetic nnovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 15003)

机构地区：[1]大连工业大学食品学院,大连116034 [2]东北农业大学食品安全与营养协同创新中心,哈尔滨150030

出　　处：《食品科技》2018年第3期69-73,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31501513);辽宁省自然科学基金项目(201602053)

摘　　要：应用纳米碳酸钙和谷氨酰胺转移酶(TG)研究乳清蛋白-纳米碳酸钙复合膜的制备和性质。通过测定比较复合膜的水蒸气透过率、透光率、机械性能和溶解度,应用扫描电子显微镜、红外光谱,分析复合膜的结构性质,探究纳米碳酸钙和TG对复合膜性能的影响作用。结果发现:TG的加入提高了复合膜的机械性能和透光率,降低了溶解度;随着纳米碳酸钙的增加,复合膜表面微观结构粗糙度增加;红外光谱分析可知TG的加入使乳清蛋白自身发生交联,从而改善了复合膜的性能。In this study, the preparation and properties of whey protein-nano calcium carbonate composite film were studied by using nano calcium carbonate and transglutaminase（TG）. The effects of nano calcium carbonate and TG on the properties of the composite films were investigated by measuring the water vapor permeability, transmittance, mechanical properties and solubility of the composite films. The effects of nano calcium carbonate and TG on the properties of the composite films were observed by scanning electron microscopy and infrared spectroscopy. The addition of TG improved the mechanical properties and transmittance of the composite film, reduced the solubility. With the increase of nano calcium carbonate, the roughness of surface microstructure increased; Infrared spectroscopy analysis showed that the addition of TG made the whey protein cross-linking, thereby improving the performance of composite film.

关 键 词：乳清蛋白 纳米碳酸钙 谷氨酰胺转移酶 复合膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]