共查询到17条相似文献,搜索用时 78 毫秒
1.
鲁亚楠崔和平任洪武郭兴凤 《粮食与油脂》2012,(11):25-27
玉米醇溶蛋白具有较好成膜性,但其形成膜较脆,需通过添加不同增塑剂加以改善;但添加增塑剂会使膜阻隔性能受到影响。该实验以甘油、聚乙二醇(PEG)400、单甘油酯为增塑剂,研究在不同乙醇浓度时制备玉米醇溶蛋白(zein)膜阻湿性及阻油性;结果表明,当乙醇浓度为80%、甘油添加量为0.3 g/g zein,PEG–400添加量为0.2 g/g zein,单甘油酯添加量为0.3 g/g zein时,膜的水蒸汽透过率最小,透油率最大。 相似文献
2.
3.
4.
5.
6.
7.
8.
以玉米醇溶蛋白为原料制备蛋白膜,甘油和聚乙二醇-400为增塑剂,半胱氨酸为还原剂,改善玉米醇溶蛋白膜的水溶性。在单因素试验的基础上采用响应面方法对蛋白膜的制备工艺进行了优化,结果为:蛋白质浓度0.103 4g/ml,甘油质量分数30%,聚乙二醇-400质量分数24%,半胱氨酸质量分数0.80%,乙醇体积分数为75%,水浴温度70℃,在此条件下制备的玉米醇溶蛋白膜的水溶性为28.06%。所制备的玉米醇溶蛋白膜的水溶性随着pH值的升高而增加,且随着水温的升高而增加的趋势更为明显,可以作为方便食品的调料包应用。 相似文献
9.
10.
添加丁香精油对玉米醇溶蛋白膜性能及结构的影响 总被引:1,自引:0,他引:1
以玉米醇溶蛋白为原料制备可食性膜,将丁香精油添加到玉米醇溶蛋白膜中,研究其对玉米醇溶蛋白膜物理性能及微观结构的影响。结果表明,丁香精油体积分数在0.5%~2.0%范围内时,随着体积分数的增加,玉米醇溶蛋白膜的厚度、断裂伸长率和水蒸气透过系数逐渐增加。丁香精油体积分数为0.5%~1.0%时,玉米醇溶蛋白膜的拉伸强度显著增加(P<0.05)。添加丁香精油改善了膜的机械性能,增加了阻光性和透湿性。通过红外光谱和扫描电镜分析表明,添加丁香精油并未显著改变玉米醇溶蛋白的结构,且添加丁香精油的成膜液在干燥过程中会产生微孔,使得玉米醇溶蛋白膜的表面粗糙不均匀。 相似文献
11.
12.
Wu LY Wen QB Yang XQ Xu MS Yin SW 《Journal of the science of food and agriculture》2011,91(7):1222-1229
BACKGROUND: Zein, the predominant protein in corn, has been extensively studied as an alternative packaging material in edible and biodegradable films. However, films made from 100% zein are brittle under normal conditions. The aim of this investigation was to improve the film‐forming properties of zein by chemical phosphorylation. The surface hydrophobicity, surface microstructure and mechanical properties of films based on untreated and phosphorus oxychloride (POCl3)‐treated zein were evaluated and compared. The effect of POCl3 treatment on the rheological properties of zein solutions was also studied. RESULTS: POCl3 treatment, especially at pH 7 and 9, led to an increase in the apparent viscosity of zein solutions. Atomic force microscopy (AFM) analysis showed that the film based on POCl3‐treated zein at pH 7 had a stone‐like surface microstructure with a higher roughness (Rq) than the untreated zein film. The AFM data may partially account for the phenomenon that this film exhibited high surface hydrophobicity (H0). POCl3 treatment diminished the tensile strength (TS) of zein films from 4.83–6.67 to 1.3–2.29 MPa. However, the elongation at break (EAB) of the films at pH 7 and 9 increased from 3.0–4.5% (control film) to 150.1–122.7% (POCl3‐treated film), indicating the potential application of zein films in wrapping foods or in non‐food industries such as sugar, fruit or troche that need good extension packing materials. CONCLUSION: The data presented suggest that the properties of zein films could be modulated by chemical phosphorylation treatment with POCl3 at an appropriate pH value. Copyright © 2011 Society of Chemical Industry 相似文献
13.
蛋白膜的阻隔性能可用于控制食品与环境之间的水分、氧气、二氧化碳的交换和风味组分等的迁移,防止食品的品质劣变,延长食品的货架期.以玉米醇溶蛋白为原料制备蛋白膜,对膜的应用研究表明,在不同pH条件下,蛋白膜的水溶性均随着水温的升高呈现增加趋势,而蛋白膜在水中的破裂时间则随着水温的升高而缩短,说明玉米醇溶蛋白膜可以在热水中迅速破裂释放出包容物.采用玉米醇溶蛋白膜包装花生油及脱水蔬菜和调料,在储存125 d之后,花生油的酸值(KOH)和过氧化值分别为0.47 mg/g和5.44 meq/kg,低于国家标准规定的3 mg/g和19.7 meq/kg;调料包和蔬菜包的水分与聚乙烯塑料膜包装的水分以及初始水分数据之间无明显差别,说明玉米醇溶蛋白膜具有作为方便食品的风味料包包装材料的可能性. 相似文献
14.
主要研究了两种性质不同的增塑剂(油酸和甘油)对玉米醇溶蛋白(zein)膜机械性能的影响和可能的机理,以抗拉伸强度(TS)、伸长率(E)、透水率(WVP)为指标,结果发现油酸和甘油都能显著改善zein膜的机械性能,且添加量都以20%(g/g zein)最优;复合增塑研究发现,当添加20%混合增塑液对zein膜进行增塑时,以油酸∶甘油为3∶1复合增塑的效果最好,其中与未增塑的zein膜相比,TS提高190%,E提高70%。进一步统计学分析表明,油酸与甘油在对zein膜增塑时有正协同作用。对未增塑、20%油酸增塑、20%甘油增塑及20%复合增塑(油酸∶甘油为3∶1)zein膜的玻璃态转化温度(Tg)及红外光谱(FT-IR)分析发现,增塑后的zein膜Tg有所下降,其中复合增塑降幅最大;FT-IR图谱分析发现,复合增塑时甘油的特征峰向高波长方向移动,显示增塑作用加强;蛋白二级结构分析发现,复合增塑后,二级结构虽有小幅改变,但并未达到显著水平,因此增塑剂与zein之间的非共价键相互作用(疏水力和氢键)可能是其增塑的化学基础。 相似文献
15.
谷朊粉与玉米醇溶蛋白可食性复合膜的研究 总被引:2,自引:0,他引:2
研究了谷阮粉和玉米醇溶蛋白可食性复合膜的成膜条件及复合膜的特性。结果表明:复合膜中玉米醇溶蛋白的适宜添加量为25%。在各自最佳成膜条件下,复合膜的水蒸气透过率为5.97g·mm/m2·d·kPa,比对照降低了12.1%;拉伸强度为3.45MPa,比对照提高了22.6%。综合考虑水蒸气透过率与拉伸强度两项指标,确定适宜的成膜条件为:pH12、热处理温度70℃、乙醇浓度55%、甘油浓度10%,此条件下复合膜的水蒸气透过率为6.01g·mm/m2·d·kPa,比对照降低11.5%;拉伸强度为3.39MPa,比对照提高20.7%。该复合膜同时具有良好的热封性。 相似文献
16.
Effect of plasticizing sugars on water vapor permeability, surface energy and microstructure properties of zein films 总被引:2,自引:0,他引:2
Sugars are natural plasticizers for food biopolymers and zein is the most important protein of corn. In this research, sugars (fructose, galactose and glucose) were used as plasticizers and the water vapor permeability (WVP), contact angle and microstructure of the zein films were studied. The pure zein film had high WVP and adding of sugars to 0.7 g/g zein caused to decrease of WVP. Films containing galactose had the lowest WVP.All samples had the lowest contact angle with ethanol and the highest contact angle with water. The zein films containing galactose had the highest water contact angle within the plasticized films. The pure zein films and the films containing fructose had higher critical surface tension of wetting (γc) than the films containing glucose and galactose. Adding sugar plasticizer to zein films increased the surface tension of zein films. In the unplasticized zein films, loose structures with a lot of cavities and voids were observed. The films plasticized by fructose had smooth surface and plasticizer particles distributed throughout of the films. 相似文献
17.
Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35°C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8–11.2, 0.9–6.1, and 0.6–3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non-protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers. 相似文献