增塑剂对乳清蛋白-丝胶复合可食用膜性能的影响-食品科学.pdfVIP

※基础研究 食品科学 2008, Vol. 29, No. 06 59 王 晶，任发政，商洁静，冷小京* ( 中国农业大学食品科学与营养工程学院，北京 100083) ：本实验研究了甘油、山梨醇、聚乙二醇200 以及甘油/ 聚乙二醇400(3/1) 的混合物作为增塑剂对乳清蛋白- 丝胶复合膜性能的影响。结果表明：增塑剂对乳清蛋白- 丝胶复合膜的性能有显著影响。同一种增塑剂随着添加 量的升高，膜的拉伸强度和透明度降低，断裂拉伸率、水蒸气透过性、含水量和溶解性升高。含有山梨醇和含 有聚乙二醇200 的膜的拉伸强度和溶解性比含有甘油和含有甘油/ 聚乙二醇400(3/1) 的膜大，但前两者的拉伸率均较 小。不同增塑剂制成的膜的水蒸气透过性和水分含量排列顺序为：含有甘油的膜＞含有甘油/ 聚乙二醇400(3/1) 的 膜＞含有乙二醇200 的膜＞含有山梨醇的膜。甘油和甘油/ 聚乙二醇400(3/1) 的膜相比，后者在一定添加量下拉伸性 和阻水性都要优于前者。 ：乳清蛋白；丝胶；可食用膜；增塑剂；性能 Effects of Plasticizers on Properties of Whey Protein-sericin Blended Edible Films WANG Jing ，REN Fa-zheng ，SHANG Jie-jing，LENG Xiao-jing* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：The effects of plasticizers (glycerol, sorbitol, polyethylene glycol 200 and glycerol/ polyethylene glycol 400 (3/1)) on the properties of whey protein- sericin edible films were studied in this research. The results indicated that the plasticizers could affect significantly the properties of the films. As the content of the plasticizers increases, the tensile strength and transparency of the film with the same plasticizer decrease, but the elongation rate, water vapor permeability, water content and solubility increase. The tensile strength and solubility of the film with sorbitol and the film with polyethylene glycol 200 are higher than those of the others, but their elongation rates are lower. The order on water vapor permeability and water content of the film are: the film with glycerol ＞ the film with glycerol/polyethylene glycol 400 (3/1) ＞the film with polyethylene glycol 200 ＞ the film with sorbitol. Compared the film with glycerol and the film with glycerol/polyet