仿栗籽蛋白可食性膜的制备工艺研究

Study on Preparation of the Edible Films fromSloaneahemsleyanaSeed Protein

以仿栗籽蛋白为基料,研究了仿栗籽蛋白浓度、甘油添加量、pH值、加热温度及加热时间对仿栗籽蛋白膜主要性能的影响。通过单因素试验和正交试验对仿栗籽蛋白膜的成膜条件进行优化的结果表明,仿栗籽蛋白可食性膜的最佳工艺条件为:仿栗籽蛋白浓度6%、甘油添加量30%(g/g蛋白)、pH值9.0、加热温度80℃、加热时间20min,在此条件下制备的仿栗籽蛋白膜抗拉强度14.53MPa、断裂伸长率56.17%、透光率72.17%、水蒸气透过系数18.12g.mm.(m2.h.kPa)-1。

The Sloanea hemsleyana seed protein was used as a raw material to prepare Sloanea hemsleyana seed protein in edible fihns. The influences of various process parameters on the performances of Sloanea hemsleyana seed protein in edible films were studied. The opt mized conditions were obtained by single factor test and orthogonal test, which was mass fraction of Sloanea hemsleyana seed protein in 6% , glycerin dosage 30% （g/g protein）, pH 9. 0, reaction temperature 80℃, and reaction time 20 rain. Under the optimum cinditions, the tensile strength of Sloanea hemsleyana seed protein in edible films reached 14. 53MPa, elongation was 56. 17% , transparency was 72. 17% , and water vapor transmission was 18. 12g . mm . （m2 .h . kPa） -1