甘肃省食品酶制剂共性关键技术研究创新团队(098TTCA013), 甘肃省技术研究与开发项目(1004TCYA013, 1305TCYA021)和甘肃省科技支撑计划(1204NKCA076)共同资助。
Using yak cheese protein as a film-forming substrate, sodium hydroxide for pH adjustment, fatty substances (such as stearic acid, palmitic acid, and mixtures thereof) as a blocking agent, and a small molecule monostearate polyol ester as an emulsifier, we studied the effects of the appending proportion of various ingredients, glycerin content, drying temperature, the ratio of mass to concentration, and film-forming process parameters on the film formation. The optimal combination conditions of the ingredients and the film-forming component process were determined via an orthogonal experiment. The results showed that the blend system had a conditional miscibility and the optimal technical parameters were as follow: Yak casein at 2.5%, glycerin content at 1.0%, pH 7.0, drying temperature at 30℃, and humidity at 40%. A new crystal was formed and all the blend films showed a wonderful appearance.