乳清分离蛋白低酰基结冷胶包载香草醛复合膜的乳液成膜性质的研究  

Study on film-forming properties of vanillin emulsion coated with whey protein isolate and low acyl gellan gum

作　　者：武梦情 项子鑫 陈志杰 黄婷[1] 石尚 郭娜 WU Mengqing;XIANG Zixin;CHEN Zhijie;HUANG Ting;SHI Shang;GUO Na(Department of Biological and Food Engineering,Hefei Normal University,Hefei 230061)

机构地区：[1]合肥师范学院生物与食品工程学院,合肥230061

出　　处：《中国食品添加剂》2024年第10期100-107,共8页China Food Additives

基　　金：安徽省高校优秀青年项目(gxyq2021203);合肥师范学院省级科研平台项目(2020PTZD18);安徽省高校自然项目(2022AH052147);安徽省大学生创新创业训练计划项目(14098183);合肥师范学院科研项目(2023KYJX17)。

摘　　要：传统的保鲜膜难以降解,对环境危害大,采用蛋白、多糖等材料制备的保鲜膜具有可食用、易降解等特点。通过制备乳清分离蛋白-低酰基结冷胶复合膜,探究不同质量比例的乳清分离蛋白与低酰基结冷胶,以及香草醛对复合膜的水分含量、水蒸气透过率、机械性能等的影响。结果表明,当低酰基结冷胶质量增加,复合膜的颜色变淡,不透明度降低,力学性能变好,并且也随之影响了膜的微观结构,同时香草醛的添加能提高膜的抗氧化性,当乳清分离蛋白与低酰基结冷胶质量比为0.7∶1.3时复合膜表现出相对较好的性能,抗拉伸强度为13.5 MPa,断裂伸长率为6.2%,水蒸气透过率为0.57 g·mm/h·K·Pa·m^(2)。该研究结果可为乳清分离蛋白低酰基结冷胶包载香草醛乳液成膜的生产和应用提供理论基础。The traditional fresh-keeping film is difficult to degrade and does great harm to the environment.Edible and easily degradable films prepared from materials such as proteins and polysaccharides offer a promising alternative.A whey protein isolate-low acyl gellan gum composite membrane was prepared to explore the effects of different mass ratio of whey protein isolate and low acyl gellan gum,as well as vanillin,on the moisture content,water vapor permeability,and mechanical properties of the composite film.The results showed that when the quality of low acyl gellan gum increased,the color of the composite film became lighter,the opacity decreased,and the mechanical properties became better,and it also affected the microstructure of the membrane.At the same time,the addition of vanillin could improve the oxidation resistance of the membrane.When the mass ratio of whey protein isolate to low acyl gellan gum was 0.7∶1.3,the composite membrane showed relatively good performance.The tensile strength was 13.5 MPa and the elongation at break was 6.2%.The water vapor transmittance was 0.57 g·mm/h·K·Pa·m^(2).The results can provide a theoretical basis for the production and application of vanillin emulsion coated with whey protein isolate and low acyl gellan gum.

关 键 词：乳清分离蛋白 低酰基结冷胶 香草醛 复合膜 

分 类 号：TS202.3[轻工技术与工程—食品科学]