小麦面筋蛋白可食膜的制备及其在调料包中的应用

Preparation of Edible Wheat Gluten Film and its Application to Seasoning Package

以小麦面筋蛋白(WG)为成膜基料制备可食蛋白膜,以蛋白膜阻隔性能(氧气透过率)和机械性能(抗拉强度)为考核指标,采用响应面实验设计方法优化确定了最佳成膜工艺条件为:p H 11.4、蛋白添加量10.7%,、乙醇体积分数57%,.在此条件下,WG膜氧气透过率为20.74,meq/kg,抗拉强度为12.98,MPa.利用扫描电子显微镜(SEM)、原子力显微镜(AFM)、傅里叶红外光谱(FTIR)和热重分析仪(TG)对WG可食膜进行观察和表征.结果表明:WG可食膜表面较光滑、致密性好,可进一步应用于模拟方便面调料包实验.经保藏45,d,油包、粉包和蔬菜包均能保持完整外观,过氧化值和酸价均未超过国家标准要求,粉包、蔬菜包中水分含量均低于文献报道.

An edible wheat gluten（WG）film was developed and the effects of p H solution,WG addition amount and ethanol concentration on the barrier property（oxygen permeability）and mechanical property（tensile strength）of the film were evaluated using response surface methodology.The optimal film-forming conditions can be expected with p H 11.4,solution,10.7% WG addition and 57%, ethanol concentration.Under this conditions,the oxygen permeability and tensile strength of WG film were 20.74,meq/kg and 12.98,MPa,respectively.The morphology of the WG film was characterized using scanning electron microscopy（SEM）,atomic force microscopy（AFM）,Fourier transform infrared spectroscopy（FTIR）and thermogravimetric analyzer（TGA）.The results indicated that the surface of the resulting WG film was smooth and compact.Such film can be used as edible seasoning packaging materials in instant noodle products.After 45,days of preservation,the appearance of the oil,powder and vegetable bags was still complete,neither the peroxide value（POV） nor the acid value exceeded the national standards,and the water content of the powder and vegetable bags was lower than that reported in literature.