含微米颗粒的乳清蛋白复合膜物理性质的研究

Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles

乳清蛋白具有一定的营养价值和良好的凝聚造粒及成膜性能。使用喷雾干燥技术制备乳清蛋白微米颗粒,并将上述颗粒以1.0%、1.7%、2.5%及3.3%的质量分数添加到乳清蛋白成膜液中,制备含微粒的乳清蛋白复合膜。利用质构仪、扫描电镜(SEM)及差示热量扫描仪(DSC)测定颗粒对乳清蛋白膜性能的影响。结果表明,在上述实验浓度范围内,加入的颗粒对乳清蛋白膜的机械性能、水蒸气透过率、透明度及透光率值、膜的玻璃化温度及熔点均未产生显著影响,乳清蛋白基础膜的性能得到很好的保持。

Whey protein micron particles were prepared using spray drying, and 1.0%, 1.7%, 2.5% and 3.3% of the spray-dried particles were added into the whey protein film-forming solution to prepare whey protein based edible film. The physical properties of the film containing micron particles were analyzed by means of texture analyzer, scanning electron microscopy （SEM） and differential scanning calorimeter （DSC）. Results indicated that adding micron particles in the above range exhibited no obvious effects on the mechanical properties, water vapor permeation, transparency, light transmission, the temperature of glass transition and melting point of the films, and the performance of whey protein-based film was well kept.