文献类型：期刊文献

中文题名：壳聚糖/乳清蛋白复合可食性膜的物理性能研究

英文题名：Physical properties of edible composite films based on chitosan and whey protein isolate

作者：王耀松[1,2];赵黎明[1,2];吴艳清[1,2]

机构：[1]华东理工大学生物工程学院,上海200237;[2]生物反应器工程国家重点实验室,上海200237

年份：2015

卷号：31

期号：6

起止页码：7

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：国家自然科学基金青年基金项目(编号:31401530);山东省自主创新及成果转化项目(编号:2014XGA13030)

语种：中文

中文关键词：壳聚糖;乳清蛋白;复合膜;物理性能

外文关键词：chitosan; whey proteins; composite films; physical properties

摘要：采用不同分子量壳聚糖(50,250,500,1 000kDa)与乳清蛋白成膜,以期获得具有不同功能性复合可食性膜。采用3%(m/V)壳聚糖乙酸溶液与12%(m/V)经过80℃/30min热变性的乳清蛋白溶液等体积混合,再加入2.4%(m/m,基于乳清蛋白质量)搅拌均匀后铺展成膜。通过对壳聚糖/乳清蛋白复合膜的厚度、穿刺强度、透光性和水化性能进行表征。结果表明,壳聚糖的分子量增加显著提高所成复合膜的厚度、降低穿刺强度、透明性以及吸水性,但能够显著提高对光线(特别是紫外光)的拦截;形态学分析以上这些变化主要归结于壳聚糖的分散性。
The chitosan with different molecular weights（MW：50kDa,250 kDa,500kDa and 1 000kDa）were used to respectively combine whey proteins to form their composite films.It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications.The equal volume of 3%（m/V）chitosan dissolved in 2%（m/V）acetic acid solutions and 12%（m/V）preheated（80 ℃for 30min）whey protein solutions was used to prepare resulting film-forming solutions after 2.4%（based on whey protein content,m/m）glycerol to make cast composite films.The functional propertied of the prepared composite films were characterized by their thickness,puncture strength,light transmittance and transparency,and swelling properties（in various solutions,e.g.：distilled water and acids）.The result shows the size of chitosan molecular weight remarkably increased the resulting film＇s thickness,but reduced puncture strength,and meanwhile lowered the light transmittance and transparency,whereas effectively prevented ultraviolet light from penetrating.Overall,these variations in the film functionalities were attributed to chitosan dispersity when making cast films and confirmed by the morphological analysis.