提高麦醇蛋白含量改良谷朊粉可食性膜性能的研究

Research of Increased Gliadin Content to Modified Wheat Gluten Edible Films

提高麦醇蛋白含量能影响谷朊粉蛋白可食性膜性能。结果表明:适当提高麦醇蛋白含量可提高膜的拉伸强度、降低水蒸气透过系数,确定谷朊粉与添加麦醇蛋白的最佳质量比为3∶1。并对改良成膜条件进行了优化,其最适成膜条件为:pH值11、热处理温度60℃、乙醇体积分数为65%、甘油添加量为15%。在此条件下改良膜的水蒸气透过系数比对照降低13.3%、拉伸强度提高52.5%、透光率提高46.4%、水溶性降低32.7%。

This paper studies the effect on the increased gliadin content in wheat gluten protein properties of edible films. The results show that an appropriate increasing wheat protein content of gliadin can increase the tensile strength , reduce water vapor permeability . The best ratio of the wheat gluten and gliadin is 3 ： 1. Edible film preparation conditions were optimized at pH 11, under preheating temperature 60 ℃ with 65% ethanol and 15% glycerol. Under these conditions, modified membrane reduced by 13.3% compared with the comparison, tensile strength increased by 52.5% , light transmission rate increased 46.4% and water-soluble reduced 32.7%.