含微米颗粒的乳清蛋白复合膜物理性质的研究 - 上海交通大学学报 .pdf

92 2009, Vol. 30, No. 23 食品科学 ※基础研究 商洁静，任发政，冷小京* ( 中国农业大学食品科学与营养工程学院，北京 100083) 乳清蛋白具有一定的营养价值和良好的凝聚造粒及成膜性能。使用喷雾干燥技术制备乳清蛋白微米颗粒， 并将上述颗粒以1.0%、1.7%、2.5% 及3.3% 的质量分数添加到乳清蛋白成膜液中，制备含微粒的乳清蛋白复合膜。 利用质构仪、扫描电镜(SEM)及差示热量扫描仪(DSC)测定颗粒对乳清蛋白膜性能的影响。结果表明，在上述实验 浓度范围内，加入的颗粒对乳清蛋白膜的机械性能、水蒸气透过率、透明度及透光率值、膜的玻璃化温度及熔点 均未产生显著影响，乳清蛋白基础膜的性能得到很好的保持。 乳清蛋白膜；机械性能；水蒸气透过率；扫描电子显微镜 Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles SHANG Jie-jing，REN Fa-zheng ，LENG Xiao-jing* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：Whey protein micron particles were prepared using spray drying, and 1.0%, 1.7%, 2.5% and 3.3% of the spray- dried particles were added into the whey protein film-forming solution to prepare whey protein based edible film. The physical properties of the film containing micron particles were analyzed by means of texture analyzer, scanning electron microscopy (SEM) and differential scanning calorimeter (DSC). Results indicated that adding micron particles in the above range exhibited no obvious effects on the mechanical properties, water vapor permeation, transparency, light transmission, the temperature of glass transition and melting point of the films, and the performance of whey protein-based film was well kept. Key words ：whey protein film ；mechanical properties ；water vapor permeation(WVP)；scanning electronic 中图分类号：TS201.21 文献标识码：A 文章编号：1002-6630(2009)23-0092-04 塑料包装材料由于价格便宜，性能良好，一直被 化钛加入到大豆蛋白膜中，对膜的拉伸强度、断裂拉 广泛应用于食品包装领域，然而其带来的环境污染，对 伸率、透湿透氧性均有一定的影响，但多功能性方面 社会发展及人类健康造成了严重威胁。发展可降解绿色 的研究进展缓慢。在乳清蛋白膜中加入多功能微胶囊可 包装材料和可食用包装膜成为国内外科研界关注的热