两段阶梯加热成膜工艺对蛋白基复合材料疏水性和阻隔性能的影响  

Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites

作　　者：王滋 雷桥[1,2,3] 张文惠 WANG Zi;LEI Qiao;ZHANG Wenhui(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Laboratory of Storage and Preservation Quality and Safety Risk Assessment of Aquatic Products,Ministry of Agriculture〔Shanghai〕,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室〔上海〕,上海201306

出　　处：《食品与机械》2024年第1期3-10,共8页Food and Machinery

基　　金：上海市教育委员会产学研项目(编号:15cyx69)。

摘　　要：目的:改良成膜加热工艺。方法:将薄膜基材采用一段35,40,45,50,55℃低温解链,二段85℃变性加热的方法制备乳清分离蛋白—普鲁兰多糖薄膜。研究比较了薄膜结构、疏水性、阻隔性能和力学性能的变化,确定了优化成膜工艺条件。结果:两段阶梯加热的薄膜对比未变性交联(25℃)的薄膜和一段加热(85℃)的薄膜,阻氧性能提高了25.0%~58.7%,拉伸强度(TS)增强了54.8%~89.9%,断裂伸长率(EAB)增强了40.2%~59.2%,水蒸气阻隔性能提高了20.0%~52.6%。结论:两段阶梯加热的成膜方式能控制蛋白质解链程度,促进成膜基材基团之间的反应且45℃/85℃加热条件对提高薄膜各项性能的作用最为显著。Objective:To improve the film heating process.Methods:In this experiment,edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35,40,45,50,55℃at one stage and denaturing and heating whey protein isolation at 85℃at the second stage.The structure,hydrophobicity,barrier properties and mechanical properties of the films were compared,and the optimum film forming process conditions were determined.Results:The oxygen resistance,tensile strength(TS)and elongation at break(EAB)of the film increased by 25.0%~58.7%,54.8%~89.9%and 40.2%~59.2%,respectively,when the film was heated at 25℃and 85℃respectively.Water vapor barrier performance improved by 20.0%~52.6%.The infrared map of the film shows that temperature does not cause the change of the valence bond of the film.It was found that 45℃/85℃two-stage step heating process had the most significant effect on improving the properties of the film.Conclusion:After the process optimization,the film s barrier properties and mechanical properties have been improved,which has the potential for food packaging applications.

关 键 词：两段阶梯加热成膜 乳清分离蛋白 结构变化 疏水性 阻隔性能 

分 类 号：TB383.2[一般工业技术—材料科学与工程]