热处理温度对明胶-魔芋粉复合膜性质的影响
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摘要
为考察热处理温度对明胶-魔芋粉复合膜理化性质的影响,测定和比较了复合膜的溶解性、接触角、微观结构和热稳定性等指标。结果发现,未经热处理的复合膜在30℃温水中的膜溶解率(film solubility,FS)和蛋白溶解率(protein solubility,PS)分别为45.62%和28.83%,而在90℃热水中分别为74.32%和71.44%。当复合膜经热处理后,膜的FS和PS随着热处理温度的升高逐渐下降。30℃温水中溶出的α和β链蛋白条带浓度随热处理温度升高逐渐降低,而90℃热水中溶出的蛋白受热处理温度影响不明显。复合膜明胶侧的接触角为107.14°,而魔芋粉侧的接触角为88.53°,经过热处理后均出现上升的趋势。伴随热处理温度的升高,膜的水蒸气透过率出现一定程度的下降,而b*值和透明度均出现上升的趋势。根据扫描电子显微镜分析和差示扫描量热法检测的结果,可以发现随热处理温度的升高,复合膜的明胶层和魔芋粉层逐渐融合在一起,而且膜的热稳定性逐渐上升。以上结果表明,提高热处理温度可以改善明胶-魔芋粉复合膜的耐水性、表面疏水性、阻水性和热稳定性。
This study was conducted to investigate the effect of thermal treatment temperature on physicochemical properties of gelatin-konjac flour composite films such as solubility, contact angle, microstructure and thermal stability. As a result, the film solubility(FS) and protein solubility(PS) in warm water at 30 ℃ were 45.62% and 28.83%, while those in hot water at 90 ℃ were 74.32% and 71.44%, respectively. Both FS and PS were gradually decreased with increasing thermal treatment temperature. The band intensities of α and β chains of proteins dissolved at 30 ℃ were decreased with increasing thermal treatment temperature, while no obvious changes were observed for the proteins dissolved at 90 ℃. The contact angles on the gelatin side and the konjac flour side of composite films were 107.14° and 88.53°, respectively, both of which were increased after thermal treatment. The water vapor permeability was decreased, whereas both the b* value and transparency were increased with the increase of thermal treatment temperature. Based on the results of scanning electron microscopy and differential scanning calorimetry, the gelatin and konjac flour layers in composite films were integrated gradually, and the thermal stability was increased as the thermal treatment temperature increased. It was concluded that the water resistance,surface hydrophobicity, moisture barrier properties and thermal stability of gelatin-konjac flour composite films could be improved by increasing thermal treatment temperature.
This study was conducted to investigate the effect of thermal treatment temperature on physicochemical properties of gelatin-konjac flour composite films such as solubility, contact angle, microstructure and thermal stability. As a result, the film solubility(FS) and protein solubility(PS) in warm water at 30 ℃ were 45.62% and 28.83%, while those in hot water at 90 ℃ were 74.32% and 71.44%, respectively. Both FS and PS were gradually decreased with increasing thermal treatment temperature. The band intensities of α and β chains of proteins dissolved at 30 ℃ were decreased with increasing thermal treatment temperature, while no obvious changes were observed for the proteins dissolved at 90 ℃. The contact angles on the gelatin side and the konjac flour side of composite films were 107.14° and 88.53°, respectively, both of which were increased after thermal treatment. The water vapor permeability was decreased, whereas both the b* value and transparency were increased with the increase of thermal treatment temperature. Based on the results of scanning electron microscopy and differential scanning calorimetry, the gelatin and konjac flour layers in composite films were integrated gradually, and the thermal stability was increased as the thermal treatment temperature increased. It was concluded that the water resistance,surface hydrophobicity, moisture barrier properties and thermal stability of gelatin-konjac flour composite films could be improved by increasing thermal treatment temperature.
引文
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[18]WENG W Y,ZHENG H B.Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate[J].Food Chemistry,2015,169:255-260.DOI:10.1016/j.foodchem.2014.08.012.
[19]LEUANGSUKRERK M,PHUPOKSAKUL T,TANANUWONG K,et al.Properties of konjac glucomannan-whey protein isolate blend films[J].LWT-Food Science and Technology,2014,59(1):94-100.DOI:10.1016/j.lwt.2014.05.029.
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[22]LI M,LEE T C.Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins[J].Journal of Agricultural and Food Chemistry,1996,44(3):763-768.DOI:10.1021/jf950582h.
[23]MUSCAT D,ADHIKARI R,MCKNIGHT S,et al.The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes[J].Journal of Food Engineering,2013,119(2):205-219.DOI:10.1016/jfoodeng.2013.05.033.
[24]珠玖裕介,翁武銀,田中宗彦.魚類筋原繊維タンパク質由来の生分解性フィルム形成メカニズム[J].日本食品科学工学会誌,2005,52(8):325-329.DOI:10.3136/nskkk.52.325.
[25]郑惠彬,翁武银,苏文金,等.提取pH和温度对罗非鱼(Tilapia zillii)鱼鳞明胶特性的影响[J].海洋与湖沼,2013,44(5):1403-1408.
[26]NISHINARI K,WILLIAMS P A,PHILLIPS G O.Review of the physico-chemical characteristics and properties of konjacmannan[J].Food Hydrocolloids,1992,6(2):199-222.DOI:10.1016/S0268-005X(09)80360-3.
[27]REN G R,ZHAO L J,SUN Q,et al.Explore the reaction mechanism of the Maillard reaction:a density functional theory study[J].Journal of Molecular Modeling,2015,21:132.DOI:10.1007/s00894-015-2674-5.
[28]JRIDI M,HAJJI S,AYED H B,et al.Physical,structural,antioxidant and antimicrobial properties of gelatin-chitosan composite edible films[J].International Journal of Biological Macromolecules,2014,67:373-379.DOI:10.1016/j.ijbiomac.2014.03.054.
[29]李磊,牛坤,马庆一.可食性膜阻水特性的研究[J].食品科学,2008,29(2):145-150.
[30]吴菲菲,翁武银,苏文金,等.罗非鱼鱼鳞明胶蛋白膜的制备及特性[J].食品工业科技,2013,34(11):277-282.DOI:10.13386/j.issn1002-0306.2013.11.054.
[31]JIA D,FANG Y,YAO K.Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films[J].Food and Bioproducts Processing,2009,87(1):7-10.DOI:10.1016/j.fbp.2008.06.002.
[32]HOQUE M S,BENJAKUL S,PRODPRAN T,et al.Properties of blend film based on cuttlefish(Sepia pharaonis)skin gelatin and mungbean protein isolate[J].International Journal of Biological Macromolecules,2011,49(4):663-673.DOI:10.1016/j.ijbiomac.2011.06.028.
[33]ZHANG T,LI Z,WANG Y,et al.Effects of konjacglucomannan on heat-induced changes of physicchemical and structural properties of surimi gels[J].Food Research International,2016,83:152-161.DOI:10.1016/j.foodres.2016.03.007.
[34]张升晖,吴绍艳,辛厚豪.脱乙酰基魔芋葡甘聚糖可食性膜材料研究[J].食品科学,2006,27(1):54-57.
[35]LI Bei,KENNEDY J F,JIANG Q G,et al.Quick dissolvable,edible and heatsealable blend films based on konjac glucomannan-gelatin[J].Food Research International,2006,39(5):544-549.DOI:10.1016/j.foodres.2005.10.015.
[2]WENG W Y,OSAKO K,TANAKA M.Oxygen permeability and antioxidative properties of edible surimi films[J].Fisheries Science,2009,75(1):233-240.DOI:10.1007/s12562-008-0024-6.
[3]LI C S,YANG H.Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin[J].Food Hydrocolloids,2015,45:72-82.DOI:10.1016/j.foodhyd.2014.10.021.
[4]翁武银,刘光明,苏文金,等.鱼皮明胶蛋白膜的制备及其热稳定性[J].水产学报,2011,35(12):1890-1896.DOI:10.3724/SP.J.1231.2011.17517.
[5]陈书霖,陶忠,吴菲菲,等.鱼皮明胶蛋白膜的制备及其性质改良[J].集美大学学报(自然科学版),2012,17(5):335-342.
[6]唐兰兰,赵阳芳,翁武银,等.pH和双醛淀粉对罗非鱼鱼皮明胶膜性质的影响[J].食品工业科技,2014,35(1):98-101;105.
[7]LIU F,MAJEED H,ANTONIOU J,et al.Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature[J].Food Hydrocolloids,2016,58:20-28.DOI:10.1016/j.foodhyd.2016.01.026.
[8]庞冬梅,饶志亮.可食性明胶-魔芋葡甘聚糖共混膜的制备与性能研究[J].包装工程,2012,33(19):45-47.
[9]PAN Z,MENG J,WANG Y.Effect of alkalis on deacetylation of konjacglucomannan in mechano-chemical treatment[J].Particuology,2011,9(3):265-269.DOI:10.1016/j.partic.2010.11.003.
[10]翁武银,吴菲菲,大迫一史,等.脱水热处理改善鱼皮明胶可食膜的性能[J].农业工程学报,2013,29(22):284-291.DOI:10.3969/j.issn.1002-6819.2013.22.034.
[11]HERNANDEZMUNOZ P,VILLALOBOS R,CHIRALT A.Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions[J].Food Hydrocolloids,2004,18(4):647-654.DOI:10.1016/j.foodhyd.2003.11.002.
[12]RHIM J W,GENNADIOS A,HANDA A,et al.Solubility,tensile,and color properties of modified soy protein isolate films[J].Journal of Agricultural and Food Chemistry,2000,48(10):4937-4941.DOI:10.1021/jf0005418.
[13]王翀,张春红,赵前程,等.大豆分离蛋白与谷朊粉可食性复合膜研究[J].粮食与油脂,2009(3):21-24.
[14]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.DOI:10.1038/227680a0.
[15]MANRICH A,MOREIRA F K,OTONI C G,et al.Hydrophobic edible films made up of tomato cutin and pectin[J].Carbohydrate Polymers,2017,164:83-91.DOI:10.1016/j.carbpol.2017.01.075.
[16]HOQUE M S,BENJAKUL S,PRODPRAN T.Properties of film from cuttlefish(Sepia pharaonis)skin gelatin incorporated with cinnamon,clove and star anise extracts[J].Food Hydrocolloids,2011,25(5):1085-1097.DOI:10.1016/j.foodhyd.2010.10.005.
[17]LIMPISOPHON K,TANAKA M,WENG W Y,et al.Characterization o f g e l a t i n f i l m s p r e p a r e d f r o m u n d e r-u t i l i z e d b l u e s h a r k(Prionaceglauca)skin[J].Food Hydrocolloids,2009,23(7):1993-2000.DOI:10.1016/j.foodhyd.2009.03.014.
[18]WENG W Y,ZHENG H B.Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate[J].Food Chemistry,2015,169:255-260.DOI:10.1016/j.foodchem.2014.08.012.
[19]LEUANGSUKRERK M,PHUPOKSAKUL T,TANANUWONG K,et al.Properties of konjac glucomannan-whey protein isolate blend films[J].LWT-Food Science and Technology,2014,59(1):94-100.DOI:10.1016/j.lwt.2014.05.029.
[20]KATO A,TANIMOTO S,MURAKI Y,et al.Relationships between conformational stabilities and surface functional properties of mutant hen egg-white lysozymes constructed by genetic engineering[J].Journal of Agricultural and Food Chemistry,1994,42(1):227-230.DOI:10.1021/jf00037a041.
[21]YU H Q,XIAO C B.Synthesis and properties of novel hydrogels from oxidized konjac glucomannan crosslinked gelatin for in vitro drug delivery[J].Carbohydrate Polymers,2008,72(3):479-489.DOI:10.1016/j.carbpol.2007.09.023.
[22]LI M,LEE T C.Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins[J].Journal of Agricultural and Food Chemistry,1996,44(3):763-768.DOI:10.1021/jf950582h.
[23]MUSCAT D,ADHIKARI R,MCKNIGHT S,et al.The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes[J].Journal of Food Engineering,2013,119(2):205-219.DOI:10.1016/jfoodeng.2013.05.033.
[24]珠玖裕介,翁武銀,田中宗彦.魚類筋原繊維タンパク質由来の生分解性フィルム形成メカニズム[J].日本食品科学工学会誌,2005,52(8):325-329.DOI:10.3136/nskkk.52.325.
[25]郑惠彬,翁武银,苏文金,等.提取pH和温度对罗非鱼(Tilapia zillii)鱼鳞明胶特性的影响[J].海洋与湖沼,2013,44(5):1403-1408.
[26]NISHINARI K,WILLIAMS P A,PHILLIPS G O.Review of the physico-chemical characteristics and properties of konjacmannan[J].Food Hydrocolloids,1992,6(2):199-222.DOI:10.1016/S0268-005X(09)80360-3.
[27]REN G R,ZHAO L J,SUN Q,et al.Explore the reaction mechanism of the Maillard reaction:a density functional theory study[J].Journal of Molecular Modeling,2015,21:132.DOI:10.1007/s00894-015-2674-5.
[28]JRIDI M,HAJJI S,AYED H B,et al.Physical,structural,antioxidant and antimicrobial properties of gelatin-chitosan composite edible films[J].International Journal of Biological Macromolecules,2014,67:373-379.DOI:10.1016/j.ijbiomac.2014.03.054.
[29]李磊,牛坤,马庆一.可食性膜阻水特性的研究[J].食品科学,2008,29(2):145-150.
[30]吴菲菲,翁武银,苏文金,等.罗非鱼鱼鳞明胶蛋白膜的制备及特性[J].食品工业科技,2013,34(11):277-282.DOI:10.13386/j.issn1002-0306.2013.11.054.
[31]JIA D,FANG Y,YAO K.Water vapor barrier and mechanical properties of konjac glucomannan-chitosan-soy protein isolate edible films[J].Food and Bioproducts Processing,2009,87(1):7-10.DOI:10.1016/j.fbp.2008.06.002.
[32]HOQUE M S,BENJAKUL S,PRODPRAN T,et al.Properties of blend film based on cuttlefish(Sepia pharaonis)skin gelatin and mungbean protein isolate[J].International Journal of Biological Macromolecules,2011,49(4):663-673.DOI:10.1016/j.ijbiomac.2011.06.028.
[33]ZHANG T,LI Z,WANG Y,et al.Effects of konjacglucomannan on heat-induced changes of physicchemical and structural properties of surimi gels[J].Food Research International,2016,83:152-161.DOI:10.1016/j.foodres.2016.03.007.
[34]张升晖,吴绍艳,辛厚豪.脱乙酰基魔芋葡甘聚糖可食性膜材料研究[J].食品科学,2006,27(1):54-57.
[35]LI Bei,KENNEDY J F,JIANG Q G,et al.Quick dissolvable,edible and heatsealable blend films based on konjac glucomannan-gelatin[J].Food Research International,2006,39(5):544-549.DOI:10.1016/j.foodres.2005.10.015.