可食性膜阻水特性的研究.pdfVIP

※基础研究 食品科学 2008, Vol. 29, No. 02 145 可食性膜阻水特性的研究 1 2 3 李 磊 ，牛 坤 ，马庆一 (1.河南商业高等专科学校旅游管理系，河南 郑州 450045； 2.华东理工大学生物工程学院，上海 200237；3.郑州轻工业学院食品与生物工程学院，河南 郑州 450002) 摘 要：本实验采用拟杯子法，以 CaCl2 为吸水材料，以棉布为膜载体，在温度25 ±2℃、相对湿度为90% ± 2% 的条件下，测定了各种膜的水蒸气透过率，并比较了它们的阻水特性。结果表明，海藻酸钠膜是具有最佳阻 水性的多糖膜；明胶膜比大豆蛋白膜阻水性更优；脂质膜的阻水率按以下顺序依次增大：月桂酸＜棕榈酸＜硬脂 酸＜石蜡＜蜂蜡，乙酰化单甘酯的阻水性优于单甘酯；增塑剂山梨醇、甘油及乙二醇的加入会使膜的阻水性降低； 在三元膜中，脂质膜用作被膜剂比用作乳化剂具有更好的效果。 关键词：可食性膜；阻水特性 Research on Water Vapor Barrier Properties of Edible Films 1 2 3 LI Lei ，NIU Kun ，MA Qing-yi (1.Department of Tourism Management, Henan Business College, Zhengzhou 450045, China； 2.Institute of Bioengineering, East China University of Science and Technology, Shanghai 200237, China； 3.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China) Abstract ：In this experiment the method of modified cups was utilized to determine the water vapor permeability of every coating at 25±2 ℃ and 90%±2% relative humidity, and their water vapor barrier properties were compared with CaCl2 as absorbent and cotton-cloth as coating carrier. The results indicated that the water barrier property of sodium alginate was the best in the polysaccharide-based coatings; the water vapor barrier property of gelatin was better than that of soy protein; water vapor barrier rate of lipid-based coatings increased as follows: lauric acid ＜palmic acid＜stearic acid＜wax＜beeswax, water vapor barrier; and property of acetyl monoglyceride was better than that of m