食品科学 ›› 2019, Vol. 40 ›› Issue (3): 202-207.doi: 10.7506/spkx1002-6630-20171008-027

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热处理温度对明胶-魔芋粉复合膜性质的影响

徐叶琼1,翁武银1,2,*   

  1. (1.集美大学食品与生物工程学院,福建?厦门 361021;2.厦门市海洋功能食品重点实验室,福建?厦门 361021)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    国家自然科学基金面上项目(31271984);福建省区域发展项目(2017N3004);泉州市科技计划项目(2016Z003)

Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films

XU Yeqiong1, WENG Wuyin1,2,*   

  1. (1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China)
  • Online:2019-02-15 Published:2019-03-05

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。

关键词: 明胶-魔芋粉复合膜, 热处理温度, 耐水性, 水蒸气透过性, 接触角, 热稳定性

Abstract: 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.

Key words: gelatin-konjac flour composite film, thermal treatment temperature, water resistance, water vapor permeability, contact angle, thermal stability

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