食品科学

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响应面试验优化拉伸法制备低成本玉米蛋白粉源膜工艺

李鸿梅,盖彦红,闵伟红,刘秀奇,张涛铄   

  1. 吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2016-06-25 发布日期:2016-06-29

Response Surface Optimization of Preparation of Low-Cost Film from Corn Gluten Meal by Stretching Method

LI Hongmei, GAI Yanhong, MIN Weihong, LIU Xiuqi, ZHANG Taoshuo   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2016-06-25 Published:2016-06-29

摘要:

以玉米蛋白粉代替玉米醇溶蛋白为原料,采用拉伸法制备低成本的阻油玉米蛋白粉源膜;以抗拉强度为指标,通过响应面法确定最佳成膜工艺为:乙醇体积分数84.5%、浸提温度62 ℃、pH 7.7。此条件下制得的玉米蛋白粉源膜最大抗拉强度为20.77 MPa。研究表明,膜厚度对膜抗拉强度、断裂伸长率、溶解率、热稳定性无显著影响,但与透油系数及透光率有相关性,当膜厚度为0.021 mm时,透油系数最小为0.018 9(g·mm)/(m2·d),透光率最大为82.33%;当膜厚度为0.101 mm时,透油系数最大为0.159 8(g·mm)/(m2·d),透光率最小为65.53%。扫描电子显微镜结果显示,所有样品表面光滑,无明显颗粒、气泡或凸起,但膜表面有线状条纹,且随拉力的增大,由不规则线条状变为直径较大的椭圆形,分布由密集转为稀疏,且逐渐减少。拉伸作用减少了蛋白质凝聚在膜表面所形成的条纹结构,利于形成结构稳定且致密的玉米蛋白粉源膜,对其阻油性产生了积极影响。

关键词: 玉米蛋白粉, 拉伸法, 抗拉强度, 透油系数

Abstract:

Low-cost film without oil permeation was prepared from corn gluten meal instead of zein by stretching method.
Using tensile strength as the response, the optimal processing parameters was determined by response surface methodology
as follows: ethanol concentration, 84.5%; temperature, 62 ℃; and pH, 7.7. Under these conditions, the maximum tensile
strength of the film of 20.77 MPa was obtained. It was shown that film thickness had no significant influence on tensile
strength, elongation at break, percentage dissolution or thermostability. However, there was a positive correlation between
film thickness and either oil permeation coefficient or transmittance. At a film thickness of 0.021 mm, the minimum oil
permeation coefficient of 0.018 9 (g·mm)/(m 2·d) and the maximum transmittance of 82.33% were achieved, whereas oil
permeation coefficient was maximum, 0.159 8 (g·mm)/(m2·d), and transmittance was minimum, 65.53%, when the film
thickness was 0.101 mm. The scanning electron microscopy (SEM) results showed that the surface of all prepared films
was smooth without obvious particles, bubbles or bumps. However , there were linear stripes on the surface of the films.
The irregular linear stripes turned into an oval with a large diameter, sparse when the tension was increased. Stretching
action obstructed protein aggregating on the surface of the films, which had a positive effect on the formation of stable
and compact films.

Key words: corn gluten meal, stretching method, tensile strength, oil permeation coefficient

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