制膜条件对可食性小麦面筋蛋白膜机械性能的影响

本文探讨了以小麦面筋蛋白为主要原料,制备可食性包装膜时,制膜条件对可食性小麦面筋蛋白膜机械性能的影响。首先,通过单因素试验考察乙醇体积份数、小麦面筋蛋白浓度、成膜溶液的pH、甘油用量及热处理温度等条件对膜性能的影响,并进一步做正交试验,确定了小麦面筋蛋白成膜的最佳工艺条件: 乙醇浓度为50%,小麦面筋蛋白浓度为10%,成膜溶液的pH为10,甘油用量为4.5ml,热处理温度为80℃。     

制膜条件对可食性小麦面筋蛋白膜机械性能的影响

本文探讨了以小麦面筋蛋白为主要原料，制备可食性包装膜时，制膜条件对可食性小麦面筋蛋白膜机械性能的影响．首先，通过单因素试验考察乙醇体积份数、小麦面筋蛋白浓度、成膜溶液的pH、甘油用量及热处理温度等条件对膜性能的影响，并进一步做正交试验，确定了小麦面筋蛋白戍膜的最佳工艺务件：乙醇浓度为50％，小麦面筋蛋白浓度为10％，戍膜溶液的pH为10，甘油用量为4．5ml，热处理温度为80℃。     

可食用包装膜的研制

以小麦面筋蛋白为原料，制备可食用包装膜。首先，通过单因素试验考察小麦面筋蛋白浓度和增塑剂用量、成膜溶剂、成膜溶液的pH值及热处理等条件对膜性能的影响。并进一步做正交试验，确定了小麦面筋成膜的最佳工艺条件：小麦面筋和甘油配比为3.5:1，乙醇体积分数为40%，成膜溶液的pH值为3，热处理温度为90℃。     

可食性小麦面筋蛋白膜耐水性能的研究

本文以小麦面筋蛋白制得的可食性膜为研究对象,通过单因素试验考察乙醇体积分数、甘油用量及石蜡用量等因素对膜的耐水性能的影响,并进一步做正交试验,确定了小麦蛋白膜的耐水性能最佳时各因素的用量:乙醇浓度30%、甘油用量2.5g、石蜡用量0.5g.     

可食性包装膜的研制

以小麦面筋蛋白为原料,制备可食性包装膜。首先,通过单因素试验考察小麦面筋蛋白浓度和增塑剂用量、成膜溶剂、成膜溶液的pH及热处理等条件对膜性能的影响,并进一步做正交试验,确定了小麦面筋成膜的最佳工艺条件:小麦面筋-甘油配比为4∶1,乙醇浓度为50%,成膜溶液的pH为11,热处理温度为80℃。     

小麦谷朊粉制备可食性膜的研究

研究了影响小麦谷朊粉成膜的因素,分析了各因素对其性能的影响,对正交试验结果采用极差分析和综合评分法进行评定,得到制备综合性能好的可食性膜的最佳条件为:乙醇体积分数50%,成膜溶液的pH值10,甘油添加量30%,热处理温度80℃。     

小麦面筋蛋白的性质和转谷氨酰胺酶对其成膜性能的影响

以小麦面筋蛋白为研究对象,探讨小麦面筋蛋白的性质,转谷氨酰胺酶的作用和制备条件对膜性能的影响。结果表明,酶用量为20U/g,反应时间为120min,pH为11,甘油/谷朊粉1:2.5,塑料平板作为成膜介质和乙醇体积分数均为40%～50%时,膜的抗拉强度增加51%,阻水性提高23%,透光率提高了5.48倍。扫描电镜显示膜的超微结构更加细致光滑。说明蛋白质的性质对其成膜性能的影响至关重要,酶处理有助于改善膜的机械性能和透光性,选择合理的制备条件,可得到性能优良的小麦面筋蛋白膜。     

对以甘油为增塑剂所制小麦面筋蛋白膜特性的研究

以小麦面筋蛋白(W G)为原料,研究了各因素对以甘油为增塑剂所制小麦面筋蛋白膜的各项性能(通透性、机械性能)的影响。基于本课题研究的重点,仅以面筋蛋白膜透水率为指标进行正交实验,最终得到最佳成膜条件分别为:谷朊粉/甘油4:1、乙醇浓度50%、反应温度50℃、透水率1.795×10-10g.m-1.s-1.Pa-1。     

乙二醇对小麦面筋蛋白成膜特性的影响

以小麦面筋蛋白(WG)为原料,研究了各因素对以乙二醇为增塑剂所制小麦面筋蛋白膜的各项性能(通透性、机械性能)的影响。基于本课题研究的重点,仅以面筋蛋白膜透水率为指标进行正交实验,最终得到最佳成膜条件分别为:谷朊粉/乙二醇3∶1、乙醇浓度70%、反应温度60℃、透水率0.638×10-10g.m-1.s-1.Pa-1。     

山梨醇为增塑剂制成小麦面筋蛋白膜特性研究

以小麦面筋蛋白(WG)为原料,研究各因素对以山梨醇为增塑剂所制小麦面筋蛋白膜各项性能(通透性、机械性能)影响。基于该课题研究重点,仅以面筋蛋白膜透水率为指标进行正交实验,最终得到最佳成膜条件为:谷朊粉:山梨醇为3.5:1、乙醇浓度50%、反应温度60℃、透水率0.376×10-10g·m-1·S-1·Pa-1。     

基于响应面分析法的可食性小麦蛋白膜的研究

应用响应面分析法研究了谷朊粉浓度、甘油浓度、pH值、成膜温度对成膜特性的影响。实验结果表明,甘油浓度与pH值及其交互作用对蛋白膜抗拉强度和延伸率影响比较显著;对膜的透水性影响比较大的因素是甘油浓度、温度、谷朊粉浓度及甘油浓度与温度的交互作用;谷朊粉浓度、甘油浓度、pH值、温度以及它们的交互作用对蛋白膜的透氧性的影响都是比较显著的。     

Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology

An edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology. pH and ethanol concentration had strong interactive effects on film opacity, water solubility and water vapor permeability. A simultaneous variation of ethanol concentration and pH between 32.5% ET, pH 4 and 45% ET, pH 2 resulted in homogeneous and transparent film with relatively low water solubility. The lowest water vapor permeability would be expected with 20% ethanol concentration and pH 6. Mechanical properties were mainly affected by gluten concentration and pH. The most resistant film was obtained at high gluten concentration (12.5%) and pH 5.     

Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, different film-forming emulsions were prepared by using different homogenization methods and were characterized as to particle size distribution and rheological properties. Likewise, mechanical, structural and optical properties and water vapour permeability (WVP) of the obtained films were also determined. While films containing stearic acid showed a laminar-like structure, oleic acid was more homogeneously dispersed in the film matrix. These differences in structure make the stearic acid films less flexible, showing more surface roughness and less gloss and transparency than films containing oleic acid. The film microstructure also affects the WVP. In this sense, for oleic acid films, water barrier efficiency increased when homogenization conditions were more intense, whereas for films containing stearic acid, the opposite effect was observed. This different behavior was attributed to the different kind of lipid self-association in the aqueous media, protein interactions and their impact on the final film microstructure.     

聚乙烯醇基涂膜保鲜包装材料制备及对成膜效能特性的影响

为研究开发传统蛋制品新型保鲜包装材料,用聚乙烯醇(PVA)、硬脂酸等通过化学交联制备复合涂膜保鲜包装材料,研究其制备工艺条件对成膜效能特性的影响。结果表明：以体积分数为0.4%(相对于溶解PVA 的100mL 水为基质来计算)的戊二醛作交联剂制成的PVA- 硬脂酸复合涂膜保鲜材料成膜后的透水率(WVTR)为22.3g/(m2·24h),比PVA- 硬脂酸二元共混膜阻水性提高2.5 倍左右;交联时间越长、成膜干燥温度越低,其阻水性和耐水性提高越明显(P ＜ 0.05),成膜的抗菌性随戊二醛体积分数的增加而显著增强(P ＜ 0.05)。聚乙烯醇基涂膜保鲜材料制备及成膜优化工艺条件为：聚乙烯醇质量浓度5g/100mL,硬脂酸质量浓度5g/100mL(95%乙醇)(以上两种溶液体积比为10:4),戊二醛体积分数0.4%,交联反应时间45min,pH6.2,成膜干燥温度55℃,成膜干燥时间6h。     

大豆分离蛋白与谷朊粉可食性复合膜研究

该文报道影响大豆分离蛋白与谷朊粉复合膜成膜因素,分析各种因素对复合膜性能影响,并对正交试验结果采用极差分析和综合评分法进行评定,得到制备综合性能良好的可食性膜最佳条件为:谷朊粉与大豆分离蛋白比例为1∶5,甘油量为20%,pH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、水分含量和水蒸汽透过率依次为60.5%、38.38MPa、198.02N/mm、13.87%和0.507g·mm/kPa·h·m2。     

Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film-Forming Solutions

The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55,75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.     

利用转谷氨酰胺酶提高谷朊粉乳化性研究

转谷氨酰胺酶是一种催化蛋白质分子交联酶类,利用其对谷朊粉乳化性进行改良,研究酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和乳化稳定性影响;在此基础上通过正交实验,探索转谷氨酰胺酶酶解谷朊粉提高乳化性最佳反应条件。分析发现五个因素对谷朊粉乳化性影响由强到弱顺序为:pH值、谷朊粉浓度、温度、时间和酶浓度。最佳酶解条件为:谷朊粉浓度为6.0%,酶浓度1.0%,反应时间为1.0h,pH值为5.0,反应温度为45℃;此时谷朊粉乳化活性为84.9%,乳化稳定性为85.7%,比酶解前谷朊粉乳化性有明显提高。     

蛋清蛋白-木糖美拉德反应产物膜的特性及其膜包裹对核桃仁酸价的影响

蛋清蛋白具有丰富的营养价值和良好的成膜性,是可食用膜的重要材料。但蛋清蛋白膜的阻湿性较差,因此通过美拉德反应对蛋清蛋白进行了糖基化改性,用蛋清蛋白-木糖美拉德反应产物制备膜,试图改善蛋清蛋白膜的阻湿性。首先研究了不同糖类、不同pH、不同加热温度以及不同木糖浓度对蛋清蛋白-木糖美拉德反应进程的影响。并进一步制备蛋清蛋白-木糖美拉德反应产物膜,研究其成膜性以及水蒸气透过率。最后用蛋清蛋白-木糖美拉德反应产物膜对核桃仁进行包裹,考察其对核桃仁酸价的影响。结果表明,蛋清蛋白-木糖美拉德反应产物膜与蛋清蛋白膜相比,水蒸气透过率降低了24%。与未包膜组相比,经过蛋清蛋白-木糖美拉德反应产物包膜的核桃仁酸价降低约30%。蛋清蛋白-木糖美拉德反应产物与蛋清蛋白2种膜包裹对抑制核桃仁脂质过氧化的效果没有明显差别。     

Effect of ultrasound treatment on properties of gluten-based film

Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based films at molecular and mesoscopic levels. Distribution in gliadin and glutenins was determined with SE-HPLC. The UT improved protein dispersion and final film appearance. Sonication did not lead to large changes in various gluten fractions, which suggests absence of important protein breakdown at the molecular level. Gluten showed high tolerance to UT. Surface properties of untreated and treated films were investigated by contact angle measurement: sonication promoted hydrophilic surface properties.Industrial relevanceBio-based packaging has been receiving increasing attention in view of its beneficial impact on the environment. Among proteins, gluten resulted as a very interesting film-forming material. Gluten films prepared in acid conditions showed problems in protein dispersion. Sonication represents a physical strategy which allowed us to obtain gluten-based films without the addition of chemical additives, such as sodium sulphite.