蛋清蛋白-木糖美拉德反应产物的成膜性及其膜特性的研究

Film-forming property and characterization of a novel f ilm produced by egg white protein-xylose Maillard reaction products

蛋清蛋白具有丰富的营养价值和良好的凝胶性,是可食用膜的重要材料。但蛋清蛋白膜的机械性质和阻湿性较差,因此可以通过美拉德反应用木糖对蛋清蛋白进行糖基化改性,用蛋清蛋白-木糖美拉德反应产物制备膜。然后测定其成膜性、物理性质、机械性质以及水蒸气透过率,并用蛋清蛋白-木糖美拉德反应产物膜和蛋清蛋白膜对核桃仁进行包裹,考察其对核桃仁脂质过氧化的影响。结果表明,与蛋清蛋白膜相比,蛋清蛋白-木糖美拉德反应产物成膜所需的甘油浓度较低;机械性质有所提高,如刺穿强度提高了47%,拉伸强度提高了40%;水蒸气透过率降低了24%。与未包膜组相比,2种膜包裹都可以延缓核桃仁的脂质过氧化,使酸价降低约23%。

Egg white protein （EWP） is an important matrix for edible films because of its high nutritional quality and good gel property. EWP was glycosylated with xylose through Maillard reaction in order to improve mechanical property and water vapor permeability. The EWP-xylose Maillard reaction products （EWP-xylose MRPs） were used to prepare a novel film, and their film-forming property, physical and mechanical properties, and water vapor permeability （WVP） were evaluated. Furthermore, the EWP-xylose MRPs film was used to coat walnut, and its effect on walnut lipid peroxidation was also investigated. The results showed that the penetration strength and the tensile strength of the EWP-xylose MRPs film have been increased by 47% and 40% in comparison with EWP film. The WVP of the EWP-xylose MRPs film was approximately 24% lower than that of EWP film. Both EWP-xylose MRPs film and EWP film have significantly prevented the walnut from lipid peroxidation, of which the acid value has been reduced 23% in comparison to the un-coated walnut group.