食品科学 ›› 2021, Vol. 42 ›› Issue (3): 266-272.doi: 10.7506/spkx1002-6630-20191231-367

• 包装贮运 • 上一篇    下一篇

竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析

汪敏,陈洁莹,徐磊,蒋希芝,冯敏   

  1. (1.农业农村部长江中下游设施农业工程重点实验室,江苏省农业科学院农业设施与装备研究所,江苏 南京 210014;2.江苏银宝农业科学研究院有限公司,江苏 盐城 224014)
  • 发布日期:2021-02-25
  • 基金资助:
    江苏省农业科技自主创新资金项目(CX(18)2028)

Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film

WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min   

  1. (1. Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Facilities and Equipments, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Jiangsu Yinbao Agricultural Science Research Institute Co. Ltd., Yancheng 224014, China)
  • Published:2021-02-25

摘要: 为开发出一种具有良好性能的可食包装材料,本实验以乳清分离蛋白为成膜基质,添加竹叶抗氧化物和酪蛋白酸钠,制备竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白复合可食膜(antioxidant of bamboo leaves/sodium caseinate/whey protein isolate composite film,ASWF),分析比较成膜材料质量比、pH值、甘油质量浓度对ASWF断裂拉伸强度、断裂伸长率、水蒸气透过量和透光率等物理性能的影响。结果表明,成膜材料竹叶抗氧化物、酪蛋白酸钠和乳清分离蛋白质量比为1∶1∶10、pH值为8~9、甘油质量浓度为0.04 g/mL时,ASWF断裂拉伸强度和断裂伸长率分别达18.4 MPa和32.8%,水蒸气透过量为10.86 g/(m2·d),透光率为90.2%,具备良好的物理性能。傅里叶变换红外光谱扫描分析结果表明成膜材料间具有良好的相容性。扫描电子显微镜观察结果显示ASWF表面平整光滑,横截面规则、均匀。制备的可食膜对实际试样(鱿鱼干)表现出良好的微生物抑制作用和抗氧化作用。该研究为可食膜的研制提供参考。

关键词: 可食膜;乳清分离蛋白;竹叶抗氧化物;物理性能;表征;抗氧化

Abstract: An edible packaging material with good performance was prepared using whey protein isolate (WPI) as a film-forming substrate with the addition of bamboo leaf antioxidant (BLA) and sodium caseinate (SC). The effects of film-forming material composition, pH, and glycerol concentration on the film physical properties such as tensile strength at break, elongation at break, water vapor transmission rate, and light transmittance were investigated. The results showed that the tensile strength and elongation at break of the film with a BLA:SC:WPI ratio of 1:1:10 (m/m) and glycerol concentration of 0.04 g/mL formed at pH 8–9 were 18.4 MPa and 32.8%, respectively, water vapor transmission rate 10.86 g/(m2·d), and light transmittance 90.2%, indicating good physical properties of the film. Fourier transform infrared (FTIR) spectral analysis showed good compatibility between the film-forming materials. Scanning electron microscopic (SEM) analysis showed that the surface of the film was smooth, and the cross section was regular and uniform. When applied to actual samples (dried squid), the prepared edible film showed good antimicrobial and antioxidant effects. This study provides a reference for the development of edible films.

Key words: edible film; whey protein isolate; antioxidant of bamboo leaves; physical properties; characterization; antioxidant

中图分类号: