可食性牦牛奶酪改性保鲜膜的性能研究

Properties of edible modified cling film using yak casein

采用正交分析试验设计方法,研究了牦牛乳酪蛋白质量分数、p H值和成膜温度等对可食性膜各项性能的影响,并确定了最佳的成膜条件和影响膜性能的各项指标。结果表明,最佳成膜条件为甘油含量1%、p H值为6.0、烘干温度30℃、相对湿度40%、酪蛋白质量分数7.5%。在此条件下制备的薄膜,其最大承受力58.6 N/cm2,拉伸强度为21.83 MPa,伸长率为17.50%,水蒸气透过系数为21.47 g/(m2·h),氧气透过系数为0.17 g/(m2·d·Pa),膜性能最优。

The effect of yak casein mass fraction,pH and film forming temperature on edible film properties were investigated using orthogonal experiments.The optimum film forming condition and factors affecting the membrane performance were determined.Results showed that the optimum film forming conditions were glycerin content 1％,pH 6.0,drying temperature 30 ℃,relative humidity 40％,and casein concentration 7.5％.The film formed under this condition had the optimal property,that was highest bearable force 58.6 N/cm2,tensile strength 21.83 MPa,elongation 17.50％,water transmission factor 21.47 g/（m2· h）,and oxygen transmission factor 0.17 g/（m2· d· Pa）.The film had the optimal characteristic.