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改性牦牛乳酪蛋白可食性膜制备的研究
胡先望,严晓娟,陈朋,吴润,梁宁,张鸣明,宋勇强
0
(甘肃省商业科技研究所,兰州 730010;甘肃农业大学动物医学院,兰州 730070)
摘要:
以牦牛乳酪蛋白作为成膜基质,氢氧化钠调节pH,添加脂肪类物质(如硬脂酸、软脂酸及其混合物)作为阻隔剂,单硬脂酸小分子多元醇酯作为乳化剂,研究各种成分的添加比例、甘油添加量、烘干温度、质量浓度比及成膜工艺参数对成膜的影响;通过正交试验,确定膜组分和成膜工艺的最优组合。结果表明:当酪蛋白含量为2.5%,小分子多元醇酯含量为1%,pH7.0,烘干温度和湿度分别为30℃、40%时,改性膜形成一种新的结晶体,此时形成的膜最优。
关键词:  牦牛乳酪蛋白  可食性  改性膜  优化
DOI:10.13610/j.cnki.1672-352x.20141029.005
基金项目: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。
Preparation of modified edible film using Yak milk protein
HU Xianwang,YAN Xiaojuan,CHEN Peng,WU Run,LIANG Ning,ZHANG Mingming,SONG Yongqiang
(Gansu Institute of Business & Technology, Lanzhou 730010;College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070)
Abstract:
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.
Key words:  Yak casein  edible  cling wrap film  optimization

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