花生蛋白膜制备及其改性研究
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摘要
由于花生蛋白分子中存在着大量的氢键、疏水键、范德华力、离子键和配位键,使得花生蛋白具有较好的成膜性能。本研究对花生蛋白膜的制备工艺进行了优化,考察了物理、化学和酶法改性对花生蛋白膜性能的影响,通过复合改性提高了蛋白膜的机械强度并对其在包装上的应用进行了初步研究。
以花生分离蛋白为原料对蛋白膜的制备工艺条件进行了优化。在单因素试验的基础上对花生蛋白浓度、甘油添加量、pH、加热温度四个因素进行了响应面试验研究,确定了最优制备条件:花生蛋白浓度6%(w/w)、甘油添加量25%(g/g蛋白)、pH9、加热温度70℃、加热时间20min。在此条件下,花生蛋白膜的抗拉强度为14.87±3.00MPa,断裂延伸率为12.06±2.56%,透光率为69.94±2.42%,感官品质良好(L、a、b值分别为92.43±0.60、0.78±0.16、5.54±0.70),水蒸气透过率为2.75±0.050×10~(-11)g·mm/h·kPa·m~2。
考察了物理改性(微波、超声波、紫外辐照)、化学改性(还原剂、交联剂、表面活性剂)和酶法改性(谷氨酰胺转移酶)对花生蛋白膜性能的影响,确定了7种改性方法的最佳作用条件。通过对7种改性方法对花生蛋白膜机械强度改善效果的比较得出,对花生蛋白膜的抗拉强度提高最显著的是TGase改性,其最优工艺参数为:谷氨酰胺转移酶最适添加量为1.5U/g(蛋白),在此条件下抗拉强度提高了54.62%;对断裂延伸率提高最显著的是十二烷基磺酸钠改性,其最优工艺参数为:十二烷基磺酸钠最适添加量为10%(g/g蛋白),在此条件下断裂延伸率提高了168.30%。
通过对物理-化学与物理-酶法的复合改性研究,确立了紫外辐照-谷氨酰胺转移酶复合改性作为提高花生蛋白膜抗拉强度的最优改性方法。复合改性最优工艺参数为:向花生蛋白中添加谷氨酰胺转移酶(1.5U/g蛋白)制备花生蛋白膜,并采用40W紫外灯辐照花生蛋白膜4h,在此条件下蛋白膜的抗拉强度为3.22±0.070MPa、断裂延伸率为98.61±6.31%,透光率为50.32±0.33%,感官品质良好(L、a、b分别为87.20±0.80、1.78±0.22、10.88±0.32),水蒸气透过率为2.67±0.021×10~(-11)g·mm/h·kPa·m~2。采用扫描电镜分析实验考察了花生蛋白粉、复合改性后花生蛋白膜的微观结构,结果表明花生蛋白制备成花生蛋白膜后,球形结构遭到破坏;经过紫外辐照-TGase复合改性的花生蛋白膜的蛋白颗粒在变小的同时结构更加致密。
对花生蛋白膜在包装上的应用进行了初步研究。结果表明,花生蛋白膜的水分吸附等温线呈“S”型,通过模型拟合计算出花生蛋白膜的单分子层含水量为0.070(g/g花生蛋白膜)。DSC试验表明增塑剂和TGase增强了蛋白膜的热稳定性,复合改性制备的花生蛋白膜更易失去水分。根据花生蛋白膜的水分吸附等温线以及相对湿度对其热特性的影响,得出花生蛋白膜适于50%~70%的相对湿度下应用。考虑到花生蛋白膜的不耐水性,故将其应用于内包装,但要结合被包装食品的质量要求(水分含量、水分活度等质量指标),是否适宜花生蛋白膜的包装。
Peanut protein has excellent film-forming property because of which has a large amount of hydrogen bond, hydrophobic bond, van der waals force, ionic bond and coordination bond. In this paper, the preparation, modification technology and application of peanut protein films which making use of peanut protein were studied.
The preparation technology of peaut protein films which making use of peanut protein isolate was optimized. On the base of single factors experiments, the effects of peanut protein concentration, glycerol dosage, pH and reaction temperature on the properties of peanut protein films were studied by response surface methodology. The results showed that peanut protein concentration 6% (w/w), glycerol dosage 25% (g/g peanut protein), pH 9 and reaction temperature 70℃were optimal for the preparation of peanut protein films. In this way, the mechanical properties and water vapor permeability of peanut protein films were up to 14.87±3.00MPa, 12.06±2.56% and 2.67±0.021×10~(-11)g·mm/h·kPa·m~2 respectively.
Physical methods (including microwave heating, ultrasonic wave and ultraviolet irradiation), chemical methods (including reducing agent, cross linking agent and surfactant) and enzymatic methods (transglutaminase) were utilized to modify peanut protein films’s properties, and the optimal condition of 7 modification methods were obtained finally. Furthermore, the transglutaminase modification which dosage was 1.5U/g (peanut protein) was found to be more effective for tensible strength and the sodium dodecyl sulfate modification which dosage was 10% (g/g peanut protein) was found to be more effective for elongation at break at the same time. And the effect of the two optimal methods on tensible strength and elongation at break were 54.62% and 168.30% respectively.
The physical-chemical and physical-enzymatic modification methods were researched, and the best compound modification method was defined, that was transglutaminase dosage of 1.5U/g (peanut protein) for enzyme modification and a radiating time of 4h for ultraviolet irradiation modification by additional experiment. These two methods which were applied in turn were confirmed to increase the mechanical properties of peanut protein films to 3.22±0.070MPa and 98.61±6.31% for tensible strength and elongation at break respectively. The observation by scanning electron microscope showed that the sizes and shapes of those protein molecules had not been changed significantly by these processes methods. But peanut protein’s structure had been destroyed completely. The granularity and structure of peanut protein became to be smaller and more compact by compound modification.
The application of peanut protein films in food packaging was preliminary studied. The results indicated that the water sorption isotherm of peanut protein films was showed "S" type. By using the GAB model, the monolayer moisture content of the peanut protein films were calculated, and was 0.070(g/g peanut protein film). Futhermore, the thermal stability of peanut protein when was made to films was improved. Moreover, associated the effect of relative humidity on the thermal property of films, the films could be applied in environment which relative humidity was 50%~70%, but with a view of hydrophilic group of films, it could be appied in inner packing.
以花生分离蛋白为原料对蛋白膜的制备工艺条件进行了优化。在单因素试验的基础上对花生蛋白浓度、甘油添加量、pH、加热温度四个因素进行了响应面试验研究,确定了最优制备条件:花生蛋白浓度6%(w/w)、甘油添加量25%(g/g蛋白)、pH9、加热温度70℃、加热时间20min。在此条件下,花生蛋白膜的抗拉强度为14.87±3.00MPa,断裂延伸率为12.06±2.56%,透光率为69.94±2.42%,感官品质良好(L、a、b值分别为92.43±0.60、0.78±0.16、5.54±0.70),水蒸气透过率为2.75±0.050×10~(-11)g·mm/h·kPa·m~2。
考察了物理改性(微波、超声波、紫外辐照)、化学改性(还原剂、交联剂、表面活性剂)和酶法改性(谷氨酰胺转移酶)对花生蛋白膜性能的影响,确定了7种改性方法的最佳作用条件。通过对7种改性方法对花生蛋白膜机械强度改善效果的比较得出,对花生蛋白膜的抗拉强度提高最显著的是TGase改性,其最优工艺参数为:谷氨酰胺转移酶最适添加量为1.5U/g(蛋白),在此条件下抗拉强度提高了54.62%;对断裂延伸率提高最显著的是十二烷基磺酸钠改性,其最优工艺参数为:十二烷基磺酸钠最适添加量为10%(g/g蛋白),在此条件下断裂延伸率提高了168.30%。
通过对物理-化学与物理-酶法的复合改性研究,确立了紫外辐照-谷氨酰胺转移酶复合改性作为提高花生蛋白膜抗拉强度的最优改性方法。复合改性最优工艺参数为:向花生蛋白中添加谷氨酰胺转移酶(1.5U/g蛋白)制备花生蛋白膜,并采用40W紫外灯辐照花生蛋白膜4h,在此条件下蛋白膜的抗拉强度为3.22±0.070MPa、断裂延伸率为98.61±6.31%,透光率为50.32±0.33%,感官品质良好(L、a、b分别为87.20±0.80、1.78±0.22、10.88±0.32),水蒸气透过率为2.67±0.021×10~(-11)g·mm/h·kPa·m~2。采用扫描电镜分析实验考察了花生蛋白粉、复合改性后花生蛋白膜的微观结构,结果表明花生蛋白制备成花生蛋白膜后,球形结构遭到破坏;经过紫外辐照-TGase复合改性的花生蛋白膜的蛋白颗粒在变小的同时结构更加致密。
对花生蛋白膜在包装上的应用进行了初步研究。结果表明,花生蛋白膜的水分吸附等温线呈“S”型,通过模型拟合计算出花生蛋白膜的单分子层含水量为0.070(g/g花生蛋白膜)。DSC试验表明增塑剂和TGase增强了蛋白膜的热稳定性,复合改性制备的花生蛋白膜更易失去水分。根据花生蛋白膜的水分吸附等温线以及相对湿度对其热特性的影响,得出花生蛋白膜适于50%~70%的相对湿度下应用。考虑到花生蛋白膜的不耐水性,故将其应用于内包装,但要结合被包装食品的质量要求(水分含量、水分活度等质量指标),是否适宜花生蛋白膜的包装。
Peanut protein has excellent film-forming property because of which has a large amount of hydrogen bond, hydrophobic bond, van der waals force, ionic bond and coordination bond. In this paper, the preparation, modification technology and application of peanut protein films which making use of peanut protein were studied.
The preparation technology of peaut protein films which making use of peanut protein isolate was optimized. On the base of single factors experiments, the effects of peanut protein concentration, glycerol dosage, pH and reaction temperature on the properties of peanut protein films were studied by response surface methodology. The results showed that peanut protein concentration 6% (w/w), glycerol dosage 25% (g/g peanut protein), pH 9 and reaction temperature 70℃were optimal for the preparation of peanut protein films. In this way, the mechanical properties and water vapor permeability of peanut protein films were up to 14.87±3.00MPa, 12.06±2.56% and 2.67±0.021×10~(-11)g·mm/h·kPa·m~2 respectively.
Physical methods (including microwave heating, ultrasonic wave and ultraviolet irradiation), chemical methods (including reducing agent, cross linking agent and surfactant) and enzymatic methods (transglutaminase) were utilized to modify peanut protein films’s properties, and the optimal condition of 7 modification methods were obtained finally. Furthermore, the transglutaminase modification which dosage was 1.5U/g (peanut protein) was found to be more effective for tensible strength and the sodium dodecyl sulfate modification which dosage was 10% (g/g peanut protein) was found to be more effective for elongation at break at the same time. And the effect of the two optimal methods on tensible strength and elongation at break were 54.62% and 168.30% respectively.
The physical-chemical and physical-enzymatic modification methods were researched, and the best compound modification method was defined, that was transglutaminase dosage of 1.5U/g (peanut protein) for enzyme modification and a radiating time of 4h for ultraviolet irradiation modification by additional experiment. These two methods which were applied in turn were confirmed to increase the mechanical properties of peanut protein films to 3.22±0.070MPa and 98.61±6.31% for tensible strength and elongation at break respectively. The observation by scanning electron microscope showed that the sizes and shapes of those protein molecules had not been changed significantly by these processes methods. But peanut protein’s structure had been destroyed completely. The granularity and structure of peanut protein became to be smaller and more compact by compound modification.
The application of peanut protein films in food packaging was preliminary studied. The results indicated that the water sorption isotherm of peanut protein films was showed "S" type. By using the GAB model, the monolayer moisture content of the peanut protein films were calculated, and was 0.070(g/g peanut protein film). Futhermore, the thermal stability of peanut protein when was made to films was improved. Moreover, associated the effect of relative humidity on the thermal property of films, the films could be applied in environment which relative humidity was 50%~70%, but with a view of hydrophilic group of films, it could be appied in inner packing.
引文
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