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
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(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)

作者简介:

王滋,男,上海海洋大学在读硕士研究生。

通讯作者:

雷桥(1970—),女,上海海洋大学副教授,博士。E-mail:qlei@shou.edu.cn

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上海市教育委员会产学研项目(编号:15cyx69)


Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites
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(1. College of Food Science, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; 3. Laboratory of Storage and Preservation Quality and Safety Risk Assessment of Aquatic Products, Ministry of Agriculture 〔Shanghai〕, Shanghai 201306, China)

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    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。

    Abstract:

    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.

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王 滋,雷 桥,张文惠.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[J].食品与机械,2024,40(1):3-10.
WANG Zi, LEI Qiao, ZHANG Wenhui. Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites[J]. Food & Machinery,2024,40(1):3-10.

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  • 收稿日期:2023-03-12
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  • 在线发布日期: 2024-01-30
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