基于鸡蛋清制备可食用蛋白膜

Edible Protein Membrane Based on Egg White

鸡蛋清蛋白质含量丰富,澄清透明,价格低廉,是制造可食性蛋白膜的良好材料。本研究以鸡蛋清为基底,辅以甘油和转谷氨酰胺酶(TG)的作用,在进行成膜单因素条件(蛋清浓度、甘油添加量、TG添加量、成膜温度)的探讨后,检测该条件下所制备膜的机械性能(厚度、抗拉强度、断裂伸长率)和溶解度。结果显示当蛋清浓度为原蛋清液、甘油质量浓度为30 g/L、谷氨酰胺转移酶40 U/g、加热温度25℃时所形成的膜的表观特征和机械性能较好。该条件所制备的蛋白膜其表观特征为:膜完整、可揭、无裂纹、柔软、可拉伸、可折叠;其厚度为33μm、抗拉强度(TS)为0.80 MPa、断裂伸长率(E)为7.6%;在25℃水中的溶解度为44.4%。综上所述本研究能够制备出一种新型的安全性、环保性好的生物可降解包装材料,为可食用膜的研发提供思路。

In this paper,an edible protein film was developed based on egg white.The study uses egg white,glycerin,and transglutaminase(TG)as raw materials to explore the best conditions for film formation.By testing the mechanical properties(tensile strength,elongation at break)and solubility of the film prepared under these conditions.The results show that when the egg white concentration is the original egg white liquid,the glycerol concentration is 30 g/L,the transglutaminase is 40 U/g,and the heating temperature is 25℃,the film formed has better appearance and mechanical properties.The apparent characteristics of the protein film prepared under this condition are:the film is complete,peelable,crack-free,soft,stretchable,and foldable;its thickness is 33μm,the tensile strength(TS)is 0.80 MPa,and the elongation at break(E)is 7.6%;the solubility in water at 25℃is 44.4%.In summary,this study can prepare a new type of biodegradable packaging material with good safety and environmental protection,which provides ideas for the research and development of edible films.