关键词: 乳清蛋白, 丝胶, 可食用膜, 增塑剂, 性能

Abstract: The effects of plasticizers (glycerol, sorbitol, polyethylene glycol 200 and glycerol/ polyethylene glycol 400 (3/1)) on the properties of whey protein-sericin edible films were studied in this research. The results indicated that the plasticizers could affect significantly the properties of the films. As the content of the plasticizers increases, the tensile strength and transparency of the film with the same plasticizer decrease, but the elongation rate, water vapor permeability, water content and solubility increase. The tensile strength and solubility of the film with sorbitol and the film with polyethylene glycol 200 are higher than those of the others, but their elongation rates are lower. The order on water vapor permeability and water content of the film are: the film with glycerol > the film with glycerol/polyethylene glycol 400 (3/1) >the film with polyethylene glycol 200 > the film with sorbitol. Compared the film with glycerol and the film with glycerol/polyethylene glycol 400 (3/1), the tensile properties and water barrier ability of the former, in a certain addition amount, are better than those of the former.

Key words: whey protein, sericin, edible film, plasticizer, property