茶多酚-玉米胚芽粕蛋白膜制备及性能研究

以玉米胚芽粕为原料，通过醇法提取玉胚芽粕醇溶蛋白，以丙三醇作为增塑剂，添加壳聚糖提高复合膜液分子间距离，并向其中加入茶多酚，制成复合膜。首先，通过单因素正交试验，研究4个因素对复合膜拉伸强度、水蒸气透过率以及过氧化值指标的影响，以便确定最佳成膜条件，然后，通过测DPPH对其抗氧化性进行分析。试验结果表明：在玉米胚芽粕蛋白浓度为18%、丙三醇添加量为6 g、壳聚糖添加量为0.8 g、茶多酚浓度为2%时，拉伸强度9.24 MPa,水蒸气透过率为2.17 g·mm/(m²·d·kPa),过氧化值为4.23 meq/kg,所测复合膜的各项指标最佳，且成膜效果最好。同时，由于茶多酚的加入，DPPH高达32.57%,抗氧化性明显提高。向复合膜中加入丙三醇、壳聚糖以及茶多酚，使得复合膜各方面性能优化显著，且有效提高了膜的抗氧化性。     

响应面法优化纳米SiOx /蛋清蛋白复合膜的制备工艺

以蛋清蛋白为原料,固定纳米SiOx的添加量,用流延法制备分散均匀的纳米级复合膜。采用单因素试验和响应面分析法,优化了复合膜的制备工艺。以蛋清蛋白添加量、增塑剂添加量、增强剂添加量和交联剂添加量为试验因素,以拉伸强度、断裂伸长率及水蒸气透过系数为响应值,建立了拉伸强度、断裂伸长率及水蒸气透过系数的回归模型,优化的工艺条件为蛋清蛋白添加量8g/100mL、增塑剂添加量3.09g/100mL、增强剂添加量0.55g/100mL、交联剂添加量0.71g/100mL,在此条件下复合膜各性能的预测值分别为3.569MPa、59.784%、5.367g·mm/(m2·d·kPa),验证值为(3.492±0.183)MPa、(58.300±2.415)%、(5.570±0.077)g·mm/(m2·d·kPa),与之接近,优化结果可靠。     

异丙醇浓度对流延法成型玉米醇溶蛋白膜性质的影响

通过对蛋白膜进行拉伸强度,水蒸气透过率、吸水性、接触角、AFM和DSC测定,研究不同浓度的异丙醇溶液制备玉米醇溶蛋白膜性质。结果表明:随异丙醇浓度的增加,拉伸强度逐渐增加,浓度为90%时达到最大值57.7 MPa。水蒸气透过率和吸水性随着浓度的增加而降低,浓度为90%时,最低值为0.075×10-8g m/(m2 h Pa)和37.2%;接触角实验表明:异丙醇浓度为90%时,接触角最大为67°,蛋白膜具有良好的疏水性。90%异丙醇溶液制备的玉米醇溶蛋白膜进行AFM测定,结果表明:玉米醇溶蛋白形成有序的凝聚体,凝聚体之间紧密结合,形成网络结构。DSC结果表明:蛋白膜具有较高的变性温度。     

大豆分离蛋白和谷朊粉复合膜的研究

研究分析了影响大豆分离蛋白和谷朊粉复合膜的成膜因素,及各种因素对复合膜性能的影响.对正交试验结果采用极差分析和综合评分法进行评定,制备综合性能好的可食性膜的最佳条件为:谷朊粉和大豆分离蛋白的比例为1:5,甘油用量为20%,pH值为11,预热处理温度和时间分别为80℃和40min.此时,膜的透光率、拉伸强度、撕裂强度、水分含量和水蒸气透过率依次为60.5%、38.38 MPa、198.02 N/mm、13.87%和0.507(g·mm),(kPa·h·m2).     

响应面法优化超声波处理纳米SiO_x/蛋清蛋白复合膜液的制备

目的:以蛋清蛋白为原料,制备纳米SiOx/蛋清蛋白复合膜,研究超声波处理复合膜液对膜性能的影响。方法:以超声功率、超声时间与间歇时间比、工作时间为试验因素,以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值,采用单因素试验和响应面分析法,优化超声波处理复合膜液的制备条件。结果:建立了拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的回归模型,优化的超声处理条件为超声功率205.67W、超声时间与间歇时间比1.13:1、工作时间23.32min,在此条件下复合膜各性能的预测值分别为5.141MPa、38.401%、2.719g.mm/(m2.d.kPa)、0.620g.mm/(m2.d),验证值为(5.092±0.146)MPa、(37.560±3.409)%、(2.961±0.083)g.mm/(m2.d.kPa)、(0.667±0.006)g.mm/(m.d),与之接近,优化结果可靠。结论:超声功率和工作时间是影响膜机械性能的主要因素,而超声时间与间歇时间比和工作时间是影响膜阻隔性能的主要因素。     

高阻断性那他霉素玉米醇溶蛋白可食用膜的制备及对苹果的保鲜效果

研究那他霉素玉米醇溶蛋白膜的最佳成膜条件和该膜对苹果的保鲜效果。以玉米醇溶蛋白、那他霉素、甘油、乙醇为原料,采用流延法制备成膜。结果表明:涂膜最佳条件为玉米醇溶蛋白和80%乙醇固液比为1∶10(g/m L),那他霉素含量为0.05%,甘油浓度为玉米醇溶蛋白的20%,此条件下制备的膜拉伸强度达2.89MPa,透光率为6.2%。与对照相比,那他霉素玉米醇溶蛋白膜涂膜处理能够显著降低苹果贮存过程中的失重率、褐变度、硬度和呼吸强度,以及总酸度、还原糖和VC含量的损失。     

干燥温度对魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜微观结构和理化性能的影响

本文以魔芋葡甘聚糖和纳米玉米醇溶蛋白为基材,通过流延方式制备了魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜,研究了不同干燥温度（30、40、50、60、70、80 ℃）对复合膜的微观结构、热稳定性、机械、疏水和阻湿性能的影响。研究表明,在40、50、60 ℃下干燥,魔芋葡甘聚糖与纳米玉米醇溶蛋白的相容性好,纳米玉米醇溶蛋白在复合体系中分散均匀,复合膜微观结构致密,机械和疏水性能显著提高（P<0.05）。40 ℃干燥制备的复合膜,其热分解温度（334.6 ℃）和拉伸强度（79.27 MPa）最大,溶解率（19.99%）和水蒸气透过率（7.641×10?13 g·cm/(cm2·s·Pa)）最小,表明该温度下制得的魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜的性能最佳。本研究为魔芋葡甘聚糖/纳米玉米醇溶蛋白复合膜作为包装材料的开发与应用提供了一定参考依据。     

谷氨酰胺转氨酶改性可食性复合膜的研究

研究了以甘油为增塑剂时,谷氨酰胺转氨酶(TGase)对大豆分离蛋白(SPI)和谷朊粉(WG)复合膜功能特性的影响.应用综合评分法得出,当TGase的添加量为0.30%时,综合得分最高,为29.52,此时,复合膜的拉伸强度最大,为56.44 MPa.比对照提高了47.1%;撕裂强度最大,为206.61 N/mm,比对照提高了4.3%;膜的水分含量为12.90%,比对照降低了7.0%;膜的水蒸汽透过率为0.443 g·mm/(kPa·h·m2),比对照降低了12.7%.但添加TGase也使膜的透光率下降.     

纳米芦丁-玉米醇溶蛋白粒子对玉米淀粉膜性能的影响

以抗拉强度、断裂伸长率、水溶性、水蒸气透过率和抗氧化能力为指标,研究纳米芦丁-玉米醇溶蛋白粒子对玉米淀粉膜性能的影响。结果表明:纳米芦丁-玉米醇溶蛋白粒子的添加可以有效提高玉米淀粉膜的抗拉强度和断裂伸长率,降低水溶性和水蒸气透过率,并使复合膜具有抗氧化性。纳米粒子添加量为2%时,玉米淀粉膜结构均匀、光滑平整,抗拉强度为1.77 MPa,断裂伸长率为78.84%,水蒸气透过率为16.34 g/m~2·h,DPPH自由基清除率和ABTS自由基清除率分别为31.73%、38.96%。研究结果表明纳米芦丁-玉米醇溶蛋白粒子的添加能有效改善玉米淀粉膜的性能。     

纳米TiO2对魔芋葡甘聚糖/玉米醇溶蛋白复合膜结构和性能的影响

本文以魔芋葡甘聚糖、玉米醇溶蛋白为成膜基质,添加不同含量（1%、2%、3%）的纳米TiO₂,以流延方式制备纳米TiO₂/魔芋葡甘聚糖/玉米醇溶蛋白复合膜,并对复合膜的微观结构、热性能、力学性能、疏水性、水蒸气透过率和抑菌性能进行了分析。结果表明,纳米TiO₂与魔芋葡甘聚糖、玉米醇溶蛋白间发生相互作用,有良好的相容性;添加纳米TiO₂使复合膜表面粗糙度增加,复合膜热稳定性和疏水性增强,力学性能降低;纳米TiO₂添加量为1% wt时,复合膜的水蒸气透过率（5.7×10?13 g·cm/（cm2·s·Pa））和溶胀率（16.4%）最小,水接触角值（99.6 °）最大;复合膜对金黄色葡萄球菌和大肠杆菌有明显的抑制作用,对枯草芽孢杆菌的抑制作用不明显。本研究为纳米TiO₂/魔芋葡甘聚糖/玉米醇溶蛋白复合膜作为包装材料的开发与应用提供一定参考依据。     

Development and characterization of cassava starch and soy protein concentrate based edible films

The sensory attributes, mechanical, water vapour permeability (WVP) and solubility properties of cassava starch and soy protein concentrate (SPC)‐based edible films of varying levels of glycerol were studied. Addition of SPC and glycerol up to 30% and 20%, respectively, reduced stickiness and improved colour and appearance of the films. Tensile strength (TS), elastic modulus (EM) and elongation at break (EAB) of films increased, while film solubility (FS) and WVP decreased with SPC and glycerol up to 50% and 20% level, respectively, ranging from 20.33 to 26.94 MPa (TS), 41.33 to 72.76 MPa (EM), 7.90 to 12.28 MPa (EAB), 15.07 to 31.90% (FS) and 2.62 to 4.13 g H₂O mm m^?2 day kPa (WVP). The TS, EAB and WVP were higher for the biofilms than for low‐density polyethylene and cellophane films.     

响应面法优化纳米SiOx/鸡蛋清蛋白可食性膜的琥珀酰化改性工艺

目的：以鸡蛋清蛋白为原料,制备纳米SiOx/鸡蛋清蛋白可食性膜,研究琥珀酰化改性工艺对膜性能的影响。方法：以琥珀酸酐添加量、反应时间、反应温度及反应pH值为影响因素,以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值,采用单因素试验和响应面分析法,优化可食性膜的琥珀酰化改性工艺。结果：建立了回归模型,优化琥珀酰化改性工艺为琥珀酸酐添加量0.70 g、反应时间40.35 min、反应温度34.87 ℃、反应pH 8.30,在此条件下可食性膜拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的预测值分别为4.935 MPa、75.446%、3.499 g·mm/（m2·d·kPa）、0.874 g·mm/（m2·d）,验证值为：（4.891±0.126）MPa、（73.560±4.329）%、（3.651±0.097）g·mm/（m2·d·kPa）、（0.914±0.008）g·mm/（m2·d）,与之接近,优化结果可靠。结论：琥珀酸酐添加量和反应pH值是影响膜性能的主要因素。     

冻藏温度对玉米醇溶蛋白膜的影响

冻藏温度对玉米醇溶蛋白膜特性有一定影响。结果表明:蛋白膜的机械特性、平衡水分含量和水蒸气透过率随冻藏温度的变化而发生变化。随着冻藏温度的降低,蛋白膜的抗拉强度和延伸率都呈下降的趋势;蛋白膜的平衡水分含量随冻藏温度的降低先上升,而后又略有下降;水蒸气透过率随冻藏温度的降低而上升。     

冷藏、冻藏时间对玉米醇溶蛋白膜影响

不同冷藏、冻藏时间对玉米醇溶蛋白膜特性有一定影响,蛋白膜机械特性、平衡水分含量和水蒸汽透过率随冷藏、冻藏时间变化而变化。随着冷藏、冻藏时间不断增加,蛋白膜抗拉强度和延伸率都呈下降趋势；但冷藏条件下蛋白膜机械特性较冻藏条件下为好；蛋白膜平衡水分含量随时间增加而降低；蛋白膜水蒸汽透过率随冷藏、冻藏时间增加而上升。     

增稠剂对大豆膳食纤维可食用膜性能的影响

以酶一化学法制备的豆渣膳食纤维为原料,添加增稠剂、蜂蜡、甘油等制备速溶可食用膜.以透明度、溶解速度、水蒸气透过系数及透油系数为指标,研究了不同增稠剂(CMC、卡拉胶、甲基纤维素、琼脂、海藻酸钠、明胶)时膜性能的影响,并对增稠剂进行复配研究.实验结果表明,CMC、海藻酸钠对膜性能有重要影响,当CMC:海藻酸钠为3:1,添加量为1%时,膜的透明度为14.277%,溶解速度小于30s/g,水蒸气透过系数为0.630g·mm/m~2·d·kPa,透油系数为4.329g·mm/m~2·d .     

Properties of Laminated Films from Whey Powder and Sodium Caseinate Mixtures and Zein Layers

Corn zein-stearic acid films were laminated to whey powder (WP) and sodium caseinate (SC) mixture (WSM) films. WSM films were prepared at three mass ratios of WP and SC (50:50, 60:40, and 70:30 in w/w) by casting method. WSM films with poor mechanical and barrier properties were produced as the whey powder ratio of WSM increased from 50:50 to 70:30. Corn-zein lamination improved the mechanical and water barrier properties of WSM films by increasing tensile strength (TS) from 4.7-14.5 to 14.0-26.8 MPa and by decreasing water vapor permeabilities (WVP) from 0.432-0.490 to 0.386-0.422 ng m/m² s Pa. However, elongations of corn-zein laminated films were reduced from 64.5-128.0 to 2.6-4.5%. Mechanical and water barrier properties of corn-zein laminated WSM films were affected by the mass ratio of whey powder to sodium caseinate in WSM films. Addition of stearic acid up to 10 g/100 g of corn zein decreased TS and WVP of laminated films to approximately 12 MPa and 0.36 ng m/m² s Pa regardless of mass ratio in WSM film. However, no significant differences in TS and WVP were found with further addition of stearic acids.     

Effects of plasticizers and nano-clay content on the physical properties of chicken feather protein composite films

To prepare chicken feather protein (CFP)/nano-clay composite films and to evaluate the effects of various plasticizers and nano-clay concentrations on the mechanical properties of the films, CFP composite films with various concentrations of Cloisite Na⁺ were prepared, and their physical properties such as tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) were investigated. Optimal CFP films were formed with 5 g of CFP, 0.5 g of glycerol, and 1.5 g of sorbitol in 100 mL of film-forming solution; the TS, E, and WVP of the film were 4.74 MPa, 10.08%, and 3.11 × 10⁻⁹ g m/m² s Pa, respectively. After the nano-clay was incorporated into the CFP film-forming solution, scanning electron microscopy and X-ray diffraction studies were conducted to examine the structural characteristics of the CFP/nano-clay composite films. The incorporation of nano-clay improved the physical properties of the CFP films. The TS of the CFP/nano-clay composite film containing 7% Cloisite Na⁺ increased by 1.21 MPa, and the WVP of the composite film decreased by 1.15 × 10⁻⁹ g m/m² s Pa compared to the CFP film. Therefore, these results suggest that CFP composite films can be prepared with improved mechanical property by the addition of nano-clay and used as a food packaging material in the food industry.     

Properties of triticale flour protein based films

Triticale flour proteins based films were developed. Solubility in water, water vapor permeability (WVP), and mechanical properties of triticale films are presented. The effects of thermal treatments and glycerol concentration were also evaluated. WVP values were in the range 0.10-4.22 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹. Tensile strength (TS) and percentage of elongation (%E) were in the range 2.9-0.20 MPa and 250-110% respectively. Total soluble matter (TSM), WVP, and %E decreased with the increase in the curing temperature. More plasticized films presented greater TSM, WVP, %E and lower values of TS. At a giving temperature (T) and glycerol concentration, an increase in relative humidity (RH) resulted in higher values of TSM, WVP, %E and lower TS values. It was observed that in films with the same treatments and conditioning, WVP increased with the increase in measurement temperature. Triticale proteins showed suitable film-forming capacity for the formulation of biodegradable films.     

谷朊粉与玉米醇溶蛋白复合膜的制备及其在榛子仁保鲜中的应用

研究了谷朊粉与玉米醇溶蛋白可食性复合膜的最佳成膜条件,以及复合膜液涂膜处理对榛子仁的保鲜效果。结果表明:当玉米醇溶蛋白添加量25%,乙醇体积分数55%,甘油添加量20%,pH12时,复合膜的性能最佳。经复合膜液涂膜处理可显著抑制榛子仁的氧化酸败,保鲜效果优于谷朊粉单组分涂膜处理。在常温下保鲜100d后,经复合膜保鲜处理的榛子仁其感官质量良好。