摘要
采用30 W的低温等离子体对乳清分离蛋白-酪蛋白酸钠-甘油复合蛋白膜表面分别进行0、5、10、15、20 min的扫描处理,研究了不同能率的等离子体处理对薄膜中蛋白质二级结构、薄膜微观形态、表面水-油亲和力、机械性能、阻隔性能、热稳定性及灭菌能力的影响作用。结果显示,在结构方面,5~10 min的等离子体处理导致蛋白质二级结构中α-螺旋和β-折叠的程度提高15%左右,薄膜表面更加致密,变得粗糙少孔,玻璃态转变温度(glass transition temperature,T_(g))升至150.60℃,分解温度(decomposition temperature,T_(d))升至197.08℃;在包装性能方面,抗拉强度提高24.10%,断裂伸长率降低27.13%,同时,薄膜的阻隔性提高,其氧气透过率降低至1.20 cm^(3)/(m^(2)·d),水蒸气透过系数降低至5.555×10^(-12) g·cm/(cm^(2)·s·Pa),表面疏水性、疏油性因其表观变化而显著降低(P<0.05),透光率降低20%,水溶性也有轻微下降;在薄膜减菌化处理应用中显示了良好潜力:薄膜菌落总数降低约93.93%。因此,较低能率的等离子体处理能够有效改善薄膜的包装特性,提高蛋白质稳定性,并增强其表面粗糙度以利于与其他材料复合。
The 30 W low-temperature plasma was used to scan the surface of the whey protein isolate-sodium caseinate-glycerol composite protein films for 0,5,10,15 and 20 min.The effects of protein secondary structure,microscopic morphology,surface water-oil affinity,mechanical properties,barrier properties,thermal stability and sterilization ability of films were studied.The results showed that after plasma treatment for 5-10 min,the structure,the degree ofα-helix andβ-sheet in the secondary structure of the protein increased about 15%.In addition,the surface of the film became denser,rougher and showed less porous,and the glass transition temperature(T_(g))rose to 150.60℃,decomposition temperature(T_(d))rose to 197.08℃.In terms of packaging performance,the tensile strength increased by 24.10%,the elongation at break decreased by 27.13%respectively.At the same time,the barrier properties of the film increased,and the oxygen transmission rate was reduced to 1.20 cm^(3)/(m^(2)·d),the water vapor transmission coefficient was reduced to 5.555×10^(-12) g·cm/(cm^(2)·s·Pa),and the surface hydrophobicity and oleophobicity were significantly reduced due to their apparent changes(P<0.05).Besides,the light transmittance was reduced by 20%,and the water solubility was also slightly reduced.Good potential in the application of film sterilization treatment was showed that the total number of film colonies was reduced by about 93.93%.Therefore,plasma treatment with a lower energy rate could effectively improve the packaging characteristics of the film and the stability of the protein,enhance its surface roughness to facilitate the composite with other materials.
作者
高文婧
雷桥
吴浩
曹庆龙
王滋
GAO Wenjing;LEI Qiao;WU Hao;CAO Qinglong;WANG Zi(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第6期103-109,116,共8页
Food and Fermentation Industries
基金
上海市教育委员会产学研项目(15cyx69)。
关键词
等离子体处理
复合蛋白膜
包装特性
微观结构
蛋白质稳定性
plasma treatment
composite protein film
packaging characteristics
microstructure
protein stability