摘要
乳清蛋白膜的机械强度和阻水性能较差,通过优化成膜条件、改变成膜物质及浓度可以改善乳清蛋白的成膜性、机械和阻隔性。结果表明,膜厚度随着蛋白、甘油浓度的增加而增加,机械强度与蛋白浓度成正比,与甘油浓度成反比。乳清蛋白的最佳成膜条件为:蛋白浓度10%(g/mL),甘油浓度10%(mL/mL),80℃加热30min。乳清蛋白与木糖在80℃加热45min时可发生明显的美拉德反应。用乳清蛋白-木糖美拉德反应产物制备膜,其厚度随木糖浓度的增加而增加,机械强度随木糖的增加而降低。乳清蛋白-木糖美拉德反应产物的最佳成膜条件为:蛋白浓度10%(g/mL),木糖浓度5%(g/mL),甘油浓度5%(mL/mL),80℃加热45min。
The project aimed to improve the mechanical and water barrier properties of whey protein isolate（WPI） film by optimizing the formation condition,and changing materials or their concentrations.Thickness of WPI film increased with the increasing of protein or glycerol concentration.Mechanical strength of film increased with the increasing of protein concentration,and decreased with the increasing of glycerol concentration.The optimum condition for WPI film formation was at protein concentration 10%（g/mL）,glycerol concentration 10%（mL/mL）,and heated at 80 ℃ for 30 min.Maillard Reaction between WPI and xylose was developed when heated at 80 ℃ for 45 min.Besides,increase of xylose concentration was related to the increasing of film thickness and decreasing of mechanical strength.The optimum condition for WPI-xylose Maillard Reaction Products（MRPs） film formation was at protein concentration 10%（g/mL）,xylose concentration 5%（g/mL）,glycerol concentration 5%（mL/mL）,and heated at 80 ℃ for 45 min.
出处
《食品科技》
CAS
北大核心
2010年第8期83-88,共6页
Food Science and Technology
关键词
乳清蛋白
木糖
美拉德反应
成膜性
机械性
优化
whey protein isolate
xylose
maillard reaction
film formation
mechanical property
optimization
