乳清浓缩蛋白与卵清蛋白复合膜的制备及其性能  

Preparation and Properties of Whey Protein Concentrate and Egg White Protein Composite Film

作　　者：张梦媛 王千一 蒲雪丽 妥彦峰[1] 牟光庆[1] 姜淑娟[1] ZHANG Mengyuan;WANG Qianyi;PU Xueli;TUO Yanfeng;MU Guangqing;JIANG Shujuan(School of Food Science,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《食品工业科技》2022年第22期105-110,共6页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(2019-ZD-0287);大连市青年科技之星项目(2017RQ127);大连工业大学大学生创新创业训练计划项目(202110152121)。

摘　　要：本文以乳清蛋白(Whey protein concentrate,WPC)和卵清蛋白(Egg white protein,EWP)为成膜基质,添加5 U/g蛋白转谷氨酰胺酶(Transglutaminase,TG)制备WPC/EWP复合膜,分别研究WPC和EWP质量比、膜液pH、甘油添加量对WPC/EWP复合膜结构及性能的影响。结果表明,当WPC/EWP质量比为1:3,成膜液pH为8,甘油添加量为35%时,电镜结果表明形成的复合膜结构致密无孔隙,红外结果显示WPC和EWP有较好的相容性。WPC/EWP复合膜的水蒸气透过率为2.08×10^(−10) g·s^(−1)m^(−1)Pa^(−1),透光率为73.90%,抗拉强度为1.60 MPa,断裂伸长率为151.96%。WPC、EWP和甘油在膜液pH为8时具有良好的融合性,能显著(P<0.05)提高WPC/EWP复合膜的机械性能。In this study,whey protein concentrate(WPC)and egg white protein(EWP)were used as film forming substrates and 5 U/g protein transglutaminase(TG)was added to prepare WPC/EWP composite film.The effects of the mass ratio of WPC and EWP,pH of film-forming solutions and glycerin content on the properties of WPC/EWP composite film were investigated.Result showed that,when the mass ratio of WPC/EWP was 1:3,the pH of the film-forming solutions was 8,and the glycerol content was 35%.The results of electron microscope showed that the structure of composite film was compact without porosity.The infrared results showed that WPC and EWP had good compatibility.The water vapor permeability of WPC/EWP composite film was 2.08×10^(−10) g·s^(−1)m^(−1)Pa^(−1),the transmittance was 73.90%,the tensile strength was 1.60 MPa,and the elongation at break was 151.96%.WPC,EWP and glycerol had good fusion at pH8,which could significantly(P<0.05)improve the mechanical properties of WPC/EWP composite film.

关 键 词：乳清浓缩蛋白 卵清蛋白 复合膜 机械性能 阻隔性能 

分 类 号：TS206[轻工技术与工程—食品科学]