均匀试验法优化褐藻胶-乳清分离蛋白可食性膜的工艺
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摘要
目的制备褐藻胶-乳清分离蛋白可食性膜幵对其工艺条件迚行优化。方法以褐藻胶(sodium alginate,SA)和乳清分离蛋白(whey protein isolate,WPI)为主要原料,甘油为增塑剂制得可食性膜。以溶胶温度、溶胶时间、SA和WPI浓度、钙化时间、钙离子浓度、甘油浓度、超声时间为因素迚行均匀试验,考察指标为溶胶黏度、膜的厚度、透光率、拉伸强度。结果可食性膜性能受WPI浓度、溶胶温度、溶胶时间、钙化时间、超声时间的影响较大,基本不受SA浓度、钙离子浓度和甘油浓度影响,所确定的最佳配比及工艺条件为:SA浓度1.1%、WPI浓度5.5%、溶胶温度65℃、溶胶时间105 min、钙化时间12 min,钙离子浓度1.1%、甘油浓度3.4%和超声时间30min。结论该工艺条件下制备的褐藻胶-乳清分离蛋白可食性膜性能较好,需迚一步验证SA浓度、钙离子浓度和甘油浓度的影响。
Objective To prepare the alginate-whey protein isolate edible film and optimize the preparation process. Methods Edible films were developed on the base of sodium alginate(SA) and whey protein isolate(WPI), and glycerol was added as plasticizer. The uniform test was carried out by taking sol temperature, glue melting time, concentrations of SA and WPI, calcification time, calcium ion concentration, glycerol concentration and the ultrasonic time as factors, and the indexes were viscosity of the mixture, thickness, transmittance, tensile strength of the films through uniform design. Results The properties of edible film were significantly affected by WPI concentration, sol temperature, glue melting time, calcification time and ultrasonic time, and not affected by alginate, calcification and glycerol concentration. The optimum ratio and technological conditions were as follows:alginate concentration was 1.1%, WPI concentration was 5.5%, sol temperature was 65 ℃, glue melting time was 105 min, calcification time was 12 min, calcification concentration was 1.1%, glycerol concentration was 3.4% and ultrasonic time was 30 min. Conclusion The edible film of SA-WPI has good mechanical properties, and influences of concentration of SA, calcification and glycerol should be further investigated.
Objective To prepare the alginate-whey protein isolate edible film and optimize the preparation process. Methods Edible films were developed on the base of sodium alginate(SA) and whey protein isolate(WPI), and glycerol was added as plasticizer. The uniform test was carried out by taking sol temperature, glue melting time, concentrations of SA and WPI, calcification time, calcium ion concentration, glycerol concentration and the ultrasonic time as factors, and the indexes were viscosity of the mixture, thickness, transmittance, tensile strength of the films through uniform design. Results The properties of edible film were significantly affected by WPI concentration, sol temperature, glue melting time, calcification time and ultrasonic time, and not affected by alginate, calcification and glycerol concentration. The optimum ratio and technological conditions were as follows:alginate concentration was 1.1%, WPI concentration was 5.5%, sol temperature was 65 ℃, glue melting time was 105 min, calcification time was 12 min, calcification concentration was 1.1%, glycerol concentration was 3.4% and ultrasonic time was 30 min. Conclusion The edible film of SA-WPI has good mechanical properties, and influences of concentration of SA, calcification and glycerol should be further investigated.
引文
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[19]Wang L,Auty AM,Kerry PJ.Physical assessment of composite biodegradable films manufactured using whey protein isolate,gelatin and sodium alginate[J].J Food Eng,2010,(9):199-207.
[20]GB/T 16421-1996塑料拉伸性能小试样试验方法[S].GB/T 16421-1996 Plastics-Determination of tensile properties by use of small specimens[S].
[21]袁瑞,丛海花,汪秋宽,等.褐藻酸钠可食性膜制备工艺研究[J].水产科学,2016,35(06):708-712.Yuan R,Cong HH,Wang QK,et al.Preparation procedures of edible sodium alginate film[J].Fish Sci,2016,35(6):708-712.
[22]Leuangsukrerk M,Phupoksakul T,Tananuwong K,et al.Properties of konjac glucomannane whey protein isolate blend films[J].LWT-Food Sci Technol,2014,(59):94-100.
[23]Harper BA,Barbut S,Lim LT,et al.Characterization of‘wet’alginate and composite films containing gelatin,whey or soy protein[J].Food Res Int,2013,(52):452-459.
[24]Hongsprabhas P,Barbut S.Structure-forming processes in Ca2+-induced whey protein isolate cold gelation[J].Int Dairy J,1997,(7):827-834.
[25]Karbowiak T,Hervet H,Léger L,et al.Effect of plasticizers(water and glycerol)on the diffusion of a small moleculein i-carragennan biopolymer films for edible coating application[J].Biomacromolecules,2006,(7):2011-2019.
[2]Galus S,Kadzińska J.Food applications of emulsion-based edible films and coatings[J].Trend Food Sci Technol,2015,45(2):273-283.
[3]Reddy N,Chen LH,Yang YQ.Thermoplastic films from peanut proteins extracted from peanut meal[J].Ind Crop Prod,2013,(43):159-164.
[4]Cho SY,Lee SY,Rhee C.Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging[J].LWT-Food Sci Technol,2010,43(3):1234-1239.
[5]崔和平,鲁亚楠,郭兴凤.蛋白复合膜研究迚展[J].河南工业大学学报(自然科学版),2013,34(3):106-112.Cui HP,Lu YN,Guo XF.Research progress on composite protein films[J].J Henan Univ Technol(Nat Sci Ed),2013,34(3):106-112.
[6]贾祥祥,郭兴凤.可食性蛋白膜研究迚展[J].粮食与油脂,2011,(1):5-8.Jia XX,Guo XF.Research progress on edible protein films[J].J Cere Oils,2011,(1):5-8.
[7]翟光超.乳清蛋白研究迚展[J].现代农业科技,2008,(21):283-285.Zhai GC.Research progress on whey protein[J].Mod Agric Sci Technol,2008,(21):283-285.
[8]Galus S,Kadzińska J.Whey protein edible films modified with almond and walnut oils[J].Food Hydrocoll,2016,(52):78-86.
[9]Perez LM,Piccirilli GN,Delorenzi NJ,et al.Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films[J].Food Hydrocoll,2016,(56):352-359.
[10]陈妮娜,朱亚燕,阳丼媛,等.海藻酸钠-果胶改性复合膜的制备及表征[J].中国食品添加剂,2018,(4):154-163.Chen NN,Zhu YY,Yang LY,et al.Preparation and characterization of cross-linking composite films based on sodium alginate and pomelo pectin[J].China Food Addit,2018,(4):154-163.
[11]李晓辉,贺煌煌.褐藻胶制备肠溶空心胶囊性能改迚方法[J].广州化工,2017,45(11):30-32.Li XH,He HH.Performance improvement methods of alginate-based enteric capsules[J].Guangzhou Chem Ind,2017,45(11):30-32.
[12]Lee HY,Chan LW,Dolzhenko A,et al.Influence of viscosity and uronic acid composition of alginates on the properties of alginate films and microspheres produced by emulsification[J].Microencapsul,2006,(23):912-927.
[13]Dong ZF,Wang Q,Du YM.Alginate/gelatin blend films and their properties for drug controlled release[J].Membr Sci,2006,(280):37-44.
[14]蒋世全,邓靖.肉桂精油-海藻酸钠可食性抗菌膜的研制[J].包装学报,2010,2(4):75-78.Jiang SQ,Deng J.Study on edible antimicrobial cinnamon oil-sodium alginate film[J].Packag J,2010,2(4):75-78.
[15]李磊,牛坤,马庆一.可食性膜阻水特性的研究[J].食品科学,2008,(2):145-150.Li L,Niu K,Ma QY.Research on water vapor barrier properties of edible films[J].Food Sci,2008,(2):145-150.
[16]范素琴,王晓梅,陈鑫炳,等.海藻酸钠在可食性肠衣膜中的应用研究[J].肉类工业,2014,(8):34-37.Fan SQ,Wang XM,Chen XB,et al.Study on application of sodium alginate of edible casing film[J].Meat Ind,2014,(8):34-37.
[17]Osés J,Fernández-Pan I,Mendoza M,et al.Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity[J].Food Hydrocoll,2009,(23):125-131.
[18]RamosòL,Reinas I,Silva SI,et al.Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom[J].Food Hydrocoll,2013,(30):110-122.
[19]Wang L,Auty AM,Kerry PJ.Physical assessment of composite biodegradable films manufactured using whey protein isolate,gelatin and sodium alginate[J].J Food Eng,2010,(9):199-207.
[20]GB/T 16421-1996塑料拉伸性能小试样试验方法[S].GB/T 16421-1996 Plastics-Determination of tensile properties by use of small specimens[S].
[21]袁瑞,丛海花,汪秋宽,等.褐藻酸钠可食性膜制备工艺研究[J].水产科学,2016,35(06):708-712.Yuan R,Cong HH,Wang QK,et al.Preparation procedures of edible sodium alginate film[J].Fish Sci,2016,35(6):708-712.
[22]Leuangsukrerk M,Phupoksakul T,Tananuwong K,et al.Properties of konjac glucomannane whey protein isolate blend films[J].LWT-Food Sci Technol,2014,(59):94-100.
[23]Harper BA,Barbut S,Lim LT,et al.Characterization of‘wet’alginate and composite films containing gelatin,whey or soy protein[J].Food Res Int,2013,(52):452-459.
[24]Hongsprabhas P,Barbut S.Structure-forming processes in Ca2+-induced whey protein isolate cold gelation[J].Int Dairy J,1997,(7):827-834.
[25]Karbowiak T,Hervet H,Léger L,et al.Effect of plasticizers(water and glycerol)on the diffusion of a small moleculein i-carragennan biopolymer films for edible coating application[J].Biomacromolecules,2006,(7):2011-2019.