壳聚糖-蛋清蛋白复合膜的制备及其性能研究

Study on the Preparation and Properties of Chitosan-Egg White Protein Composite Film

以蛋清蛋白和壳聚糖为主要原料制备壳聚糖-蛋清蛋白复合膜,着重探究成膜条件对复合膜性能的影响,为可食性包装膜在食品保鲜领域的实际应用提供理论依据。考察温度、pH和增塑剂添加量对壳聚糖-蛋清蛋白复合膜成膜性质的影响,研究发现,蛋清蛋白热处理温度为50℃,pH值为7,甘油添加量为3%时,可形成完整的复合膜,且膜光滑、无色、透明,无肉眼可见杂质。着重考察壳聚糖与蛋清蛋白配比对复合膜性能的影响,结果表明,当壳聚糖与蛋清蛋白比例为1:1时制备的复合膜性能最优越。复合膜的厚度为0.285±0.041 mm、抗拉强度为11.2±0.72 Mpa、断裂伸长率为35.22±1.25%、水蒸气透过性为0.79±0.33 g·mm/m^(2)·h·kPa、溶解度为18.95±2.22%、透光率为74.21±0.45%、L^(*)值为75.48±2.55、a^(*)值为1.61±0.23、b^(*)值为25.88±2.79。

Using egg white protein and chitosan as the main raw material preparation chitosan-egg white protein composite film,probing the film-forming conditions affect the performance of composite membrane.The results can provide theoretical basis for the practical application of edible packaging film in the field of food preservation.The effects of temperature,pH and the amount of plasticizer on the film formation properties of the chitosan-egg white protein composite membrane were investigated.It was found that when the heat treatment temperature of egg white protein was 50℃,pH value was 7,and the amount of glycerol was 3%,the composite membrane was smooth,colorless and transparent,and no impurities were visible to the naked eye.The effect of the ratio of chitosan to egg white protein on the performance of the composite membrane was investigated.The results showed that the composite membrane prepared with the ratio of chitosan to egg white protein of 1:1 had the best performance.Its thickness is 0.285±0.041mm,tensile strength is 11.2±0.72MPa,elongation at break is 35.22±1.25%,water vapor transmittance is 0.79±0.33g·mm/m^(2)·h·kPa,solubility is 18.95±2.22%,light transmittance is 74.21±0.45%,L value was 75.48±2.55,A value was 1.61±0.23,and B value was 25.88±2.79.