基于分子交联的蛋白膜性能改良技术的研究进展

蛋白膜由于具有无毒害、可降解、绿色环保、可延长食品保质期、提供营养等优点,在可食膜研究领域具有重要地位。如何改善其相对较弱的机械强度以及某些不足的阻隔性能,是研究者长期以来一直关注并将持续关注的问题。本文首先阐述了蛋白膜的成膜机制、性能指标,接着重点对基于分子交联的蛋白膜性能改良技术,包括物理交联、化学交联、酶法交联以及物理能交联等进行综述,最后对蛋白膜交联的意义和发展趋势进行了展望。

Recent Progress in Technologies for the Improvement of Protein-Based Film Performance Based on Molecular Cross-Linking

Protein-based film has an important role in the field of edible film due to its characteristics of non-toxicity, biodegradability, green environmental protection, shelf life extension of foods, and nutrient supply. How to improve its relatively weak mechanical strength and insufficient barrier performance has always been and will be a problem of great concern for researchers. This article first reviews the formation mechanism and properties of protein-based film with emphasis on the existing technologies for the improvement of protein-based film properties based on molecular cross-linking including physical cross-linking, chemical cross-linking, enzymatic cross-linking and physical energy-induced cross-linking. Finally, the significance and development trend of cross-linking in protein-based film are also proposed.