乳清蛋白成膜工艺的研究

Study on Whey Protein Filming Technology

主要研究了乳清蛋白的成膜条件,并测定了乳清蛋白膜对番茄的保鲜效果。结果表明,乳清蛋白在80%乙二醇中溶解效果良好。将1g80%乳清蛋白加入至10mL80%乙二醇中,60℃保温30min,再加入4.3mL4%甘油,在80℃恒温条件下干燥60min,可以形成具有一定强度的可食性薄膜。将该膜用于番茄的涂膜保鲜,可使8d内番茄的失重率从1.53%降至0.94%。

Whey protein filming conditions were studied in this paper,preservativ e effect of whey protein film on tomatoes was also studied.The results showed that whey protein solved well in 80percent glycol.A film with a high intensity was produced when 1gram80%whey protein solved in 80%glycol,and kept in 60℃for 30minutes,then a dded 4.3ml 4%glycerin and was dried f or 60minutes at 80℃.Applying it on tomato coating preservation,this whey pro tein film reduced weight loss from 1.53%to 0.94%in 8days.