杨梅单宁-酪蛋白复合膜的制备及性能评价  

Preparation and Properties Evaluation of Casein-based Film Incorporated with Chinese Bayberry Tannin

作　　者：邓霜琪 廖晶晶[1] 吴海柱 杨若彤 郑青状 周晓剑[1] DENG Shuangqi;LIAO Jingjing;WU Haizhu;YANG Ruotong;ZHENG Qingzhuang;ZHOU Xiaojian(Southwest Forestry University,Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products,Kunming 650224,China)

机构地区：[1]西南林业大学,云南省木材胶黏剂及胶合制品重点实验室,云南昆明650224

出　　处：《食品工业科技》2023年第17期35-41,共7页Science and Technology of Food Industry

基　　金：云南省基础研究计划项目(202101AS070008);西南地区林业生物质资源高效利用国家林业和草原局重点实验室开放基金(2020-KF02);云南省“兴滇英才”支持计划-青年人才;木材科学与技术学科创新引智基地(D21027);院士专家工作站资助(YSZJGZZ-2020052)。

摘　　要：采用杨梅单宁对酪蛋白膜进行改性,使用溶液浇铸法制备杨梅单宁-酪蛋白复合膜。研究不同比例的杨梅单宁对复合膜水溶性、不透明度、拉伸性能、形貌特征、水蒸气透过率、热稳定性和抗氧化性的影响。研究结果表明,复合膜的水溶性、拉伸性能、水蒸气透过率、热稳定性和抗氧化性得到有效改善。随着杨梅单宁含量的增加,复合膜的透明度下降,当杨梅单宁质量分数达15%时,复合膜的整体改性效果最优,拉伸强度较纯酪蛋白膜提高了近70.9%,水蒸气透过率下降了72.1%,DPPH自由基清除率提高了18.2%。由此可见,杨梅单宁可作为酪蛋白膜的多功能性改性剂,在食品包装领域有潜在应用前景。In this work,a commercial Chinese bayberry tannin(BT)was used to improve the properties of the casein-based film via the solvent casting method.The impacts of tannin loading content on solubility,opacity,tensile strength,morphology,water vapor permeability(WVP),thermal stability and antioxidant capacity were investigated.Based on the experimental results,ameliorating the solubility,tensile strength,WVP,thermal stability and antioxidant capacity of casein-based film.The transparency of resulting films decreased by increasing BT loading content.The casein-based film incorporated with 15wt%BT displayed the best modification effects,whose tensile strength increased by 70.9%,WVP decreased by 72.1%and DPPH radical scavenging activity increased by 18.2%compared with the native casein-based film.On this basis,BT is considered a promising multifunctional additive for casein-based film in the applications of active food packaging.

关 键 词：杨梅单宁 酪蛋白膜 改性 性能研究 

分 类 号：TS206[轻工技术与工程—食品科学]