TG酶和羟丙基甲基纤维素改善乳清蛋白可食膜性能
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摘要
以乳清浓缩蛋白(WPC)为基料,通过添加羟丙基甲基纤维素(HPMC,添加量为蛋白质量的5%~25%)和转谷氨酰胺酶(TG酶)对膜的性能进行改良,研究HPMC的添加量和转谷氨酰胺酶的交联作用对复合膜性能的影响。结果表明:HPMC能显著提高蛋白膜的抗拉强度,降低复合膜的断裂伸长率(p<0.05),TG酶能有效改善乳清蛋白-羟丙基甲基纤维素复合膜的柔韧性。当HPMC的添加量为乳清蛋白的20%时,复合膜的抗拉强度较好,表观光滑平整。制备WPCHPMC复合膜进行奶茶粉、方便面调料包、油包,苏打饼干的初步包装实验,研究了包装产品在储藏12 d期间质量变化情况。结论:乳清蛋白-羟丙基甲基纤维素复合膜具有一定包装应用潜能。
Based on whey protein concentrate( WPC),the properties of the film were investigated by adding hydroxypropyl methyl cellulose( HPMC,5% ~25% weight of protein content) and transglutaminase( TGase).To study the effects of HPMC addition and TGase on the properties of the composite film. Whey protein( WPC) composite films were modified in the presence of hydroxypropyl methyl cellulose( HPMC) and transglutaminase( TGase). The composite films with or without TGase treatment incorporated with different concentrations of HPMC were formed,and the effects of HPMC addition and TGase on the performance of the composite film were studied. The results showed that HPMC could significantly improve the tensile strength of the whey protein film,and decrease the elongation of the composite film( p < 0.05). TGase could significantly improve the flexibility of WPC-HPMC composite film.When the addition of HPMC was 20% of whey protein,the composite film exhibited the better tensile strength and a smooth apparence. The preliminary packing experiments were carried out on the prepared composite film for packaging milk tea powder,instant noodles oil,the relish and soda biscuit,the quality changes of the product packged were studied during storage of 12 d.Research results showed that the whey protein-based hydroxypropyl methyl cellulose composite film has a potential for packaging application.
Based on whey protein concentrate( WPC),the properties of the film were investigated by adding hydroxypropyl methyl cellulose( HPMC,5% ~25% weight of protein content) and transglutaminase( TGase).To study the effects of HPMC addition and TGase on the properties of the composite film. Whey protein( WPC) composite films were modified in the presence of hydroxypropyl methyl cellulose( HPMC) and transglutaminase( TGase). The composite films with or without TGase treatment incorporated with different concentrations of HPMC were formed,and the effects of HPMC addition and TGase on the performance of the composite film were studied. The results showed that HPMC could significantly improve the tensile strength of the whey protein film,and decrease the elongation of the composite film( p < 0.05). TGase could significantly improve the flexibility of WPC-HPMC composite film.When the addition of HPMC was 20% of whey protein,the composite film exhibited the better tensile strength and a smooth apparence. The preliminary packing experiments were carried out on the prepared composite film for packaging milk tea powder,instant noodles oil,the relish and soda biscuit,the quality changes of the product packged were studied during storage of 12 d.Research results showed that the whey protein-based hydroxypropyl methyl cellulose composite film has a potential for packaging application.
引文
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[18]陈梅峰,叶君,黄权波,等.羟丙基甲基纤维素对大豆分离蛋白膜性能的影响[J].造纸科学与技术,2013(6):82-85.
[19]严炎中,徐雯宇,曹国建,等.羟丙基甲基纤维素成膜性能的考察[J].中国医院药学杂志,2003,23(1):54-55.
[20]马中苏,王亚静,陈珊珊,等.绿豆皮纳米纤维素对浓缩乳清蛋白可食膜性能的影响[J].现代食品科技,2016(5):40-45.
[21]Sánchez-González L,Vargas M,González-Martínez C,et al.Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil[J].Food Hydrocolloids,2009,23(8):2102-2109.
[22]高翔.多糖可食用包装膜的制备与应用研究[D].青岛:中国海洋大学,2012.
[2]敖利刚,吴磊燕,赖富饶.植物蛋白膜的应用及研究进展[J].现代食品科技,2007,23(8):86-89.
[3]唐晶磊,黄训端,张部昌,等.低黏度羟丙基甲基纤维素溶液黏度行为的研究[J].安徽农业科学,2013,41(29):11595-11596.
[4]李军,胡小松,陈颖,等.转谷氨酰胺酶对可食性大豆蛋白保鲜膜特性的影响[J].中国食品学报,2002(4):36-41.
[5]曹龙奕,于志彬.可食性包装薄膜的研究进展[J].包装与食品机械,2015,33(4):50-55.Krochta
[6]Anker M,Berntsen J,Hermansson A M,et al.Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride[J].Innovative Food Science and Emerging Technologies,2002,3(1):81-92.
[7]JM,De Mulder-Johnston C.Edible and biodegradable polymer films:Challenges and opportunities[J].Food Technology,1997,51(2):61-74.
[8]Brindle L P,Krochta J M.Physical properties of whey protein hydroxypropylmethylcellulose blend edible films[J].Journal of Food Science,2010,73(9):E446-E454.
[9]姜胜男,赫晨宇,姜淑娟,等.乳清浓缩蛋白-羟丙基甲基纤维素复合膜研究[J].食品科技,2017(3):65-69.
[10]Huang Y,Huang J,Cai J,et al.Carboxymethyl chitosan/clay nanocomposites and their copper complexes:Fabrication and property[J].Carbohydrate Polymers,2015,134:390-397.
[11]Wang Y,Liu A,Ye R,et al.Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films[J].Food Chemistry,2015,166:414-422.
[12]宋臻善,熊犍.超声辐射对大豆分离蛋白膜性能的影响[J].食品工业科技,2007(5):94-97.
[13]Giosafatto C V L,Di Pierro P,Gunning P,et al.Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin[J].Carbohydrate polymers,2014,106:200-208.
[14]González A,Igarzabal C I A.Soy protein-Poly(lactic acid)bilayer films as biodegradable material for active food packaging[J].Food Hydrocolloids,2013,33(2):289-296.
[15]Pharmacopoeia U S.the National Formulary.Simulated gastric fluid and simulated intestinal fluid,TS[J].United States Pharmacopeia,1995,23:2053.
[16]Di Pierro P,Chico B,Villalonga R,et al.Transglutaminasecatalyzed preparation of chitosan-ovalbumin films[J].Enzyme and Microbial Technology,2007,40(3):437-441.
[17]由艳燕,李兆杰,薛长湖,等.美拉德反应对燕窝糖蛋白糖基化修饰及模拟胃肠液消化作用的影响[J].中国食品学报,2014(11):11-16.7.
[18]陈梅峰,叶君,黄权波,等.羟丙基甲基纤维素对大豆分离蛋白膜性能的影响[J].造纸科学与技术,2013(6):82-85.
[19]严炎中,徐雯宇,曹国建,等.羟丙基甲基纤维素成膜性能的考察[J].中国医院药学杂志,2003,23(1):54-55.
[20]马中苏,王亚静,陈珊珊,等.绿豆皮纳米纤维素对浓缩乳清蛋白可食膜性能的影响[J].现代食品科技,2016(5):40-45.
[21]Sánchez-González L,Vargas M,González-Martínez C,et al.Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil[J].Food Hydrocolloids,2009,23(8):2102-2109.
[22]高翔.多糖可食用包装膜的制备与应用研究[D].青岛:中国海洋大学,2012.