文章摘要
王洪江,孙诚,黄利强.乳清蛋白添加量对交联羧甲基玉米淀粉可食膜阻隔性能的影响[J].包装工程,2011,32(1):46-49.
WANG Hong-jiang,SUN Cheng,HUANG Li-qiang.Effect of Whey Protein Addition on Barrier Properties of Cross-linked Carboxym-ethyl Modified Starch Edible Film[J].Packaging Engineering,2011,32(1):46-49.
乳清蛋白添加量对交联羧甲基玉米淀粉可食膜阻隔性能的影响
Effect of Whey Protein Addition on Barrier Properties of Cross-linked Carboxym-ethyl Modified Starch Edible Film
投稿时间:2010-10-09  修订日期:2011-01-10
DOI:
中文关键词: 交联羧甲基淀粉  乳清蛋白  可食性复合膜  阻隔性能
英文关键词: cross-linked carboxymethyl modified starch (CCMS)  whey protein  edible complex film  barrier property
基金项目:
作者单位
王洪江 天津科技大学天津300222 
孙诚 天津科技大学天津300222 
黄利强 天津科技大学天津300222 
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中文摘要:
      以交联羧甲基玉米淀粉(CCMS)为原料,辅以增强剂、增塑剂、脱泡剂及脱膜剂等,通过流延方法制备了交联羧甲基玉米淀粉/乳清蛋白可食性复合包装膜。实验考察了乳清蛋白粉的添加量对交联羧甲基玉米淀粉可食性膜阻隔性能的影响。结果表明:乳清蛋白添加量为15%(质量分数)时,可食性复合膜的阻隔性最好,其透氧系数为0. 312×lO-15 cm 3.cm/(m2.s.Pa),水蒸气透过系数为2.89 g' mm/(m2.d.kPa),吸水稳定性好。
英文摘要:
      Cross-Iinked carboxymethyl modified starch (CCMS) / whey protein (WP) edible complex film was prepared by coating method with CCMS as main material and with intensifier, piasticizer, defoamer and release agent as assist material. The effect of barrier properties of CCMS/WP edible films by whey protein addition amount was investigated. The results showed that barrier properties of the edible complex film come to the best when adding 15% ( mass fraction) whey protein. Oxygen permeating coefficient of this film is 0. 312 X 10-15 cm3 . cm/(m2 . s . Pa) , and water vapor permeability is 2. 89 g . mm /(m) . d . kPa) ,and the film has stable moisture absorption.
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