均匀试验法优化褐藻胶-乳清分离蛋白可食性膜的工艺

Optimization of the process of sodium alginate-whey protein isolate edible film by uniform experimental method

中文关键词:  褐藻胶  乳清分离蛋白  可食性膜  工艺优化  均匀试验

英文关键词:sodium alginate  whey protein isolate  edible film  process optimization  uniform design

中文摘要:

      目的 制备褐藻胶-乳清分离蛋白可食性膜并对其工艺条件进行优化。方法 以褐藻胶(sodium alginate, SA)和乳清分离蛋白(whey protein isolate, WPI)为主要原料, 甘油为增塑剂制得可食性膜。以溶胶温度、溶胶时间、SA和WPI浓度、钙化时间、钙离子浓度、甘油浓度、超声时间为因素进行均匀试验, 考察指标为溶胶黏度、膜的厚度、透光率、拉伸强度。结果 可食性膜性能受WPI浓度、溶胶温度、溶胶时间、钙化时间、超声时间的影响较大, 基本不受SA浓度、钙离子浓度和甘油浓度影响, 所确定的最佳配比及工艺条件为: SA浓度1.1%、WPI浓度5.5%、溶胶温度65 ℃、溶胶时间105 min、钙化时间12 min, 钙离子浓度1.1%、甘油浓度3.4%和超声时间30 min。结论 该工艺条件下制备的褐藻胶-乳清分离蛋白可食性膜性能较好, 需进一步验证SA浓度、钙离子浓度和甘油浓度的影响。

英文摘要:

      Objective To prepare the alginate-whey protein isolate edible film and optimize the preparation process. Methods Edible films were developed on the base of sodium alginate (SA) and whey protein isolate (WPI), and glycerol was added as plasticizer. The uniform test was carried out by taking sol temperature, glue melting time, concentrations of SA and WPI, calcification time, calcium ion concentration, glycerol concentration and the ultrasonic time as factors, and the indexes were viscosity of the mixture, thickness, transmittance, tensile strength of the films through uniform design. Results The properties of edible film were significantly affected by WPI concentration, sol temperature, glue melting time, calcification time and ultrasonic time, and not affected by alginate, calcification and glycerol concentration. The optimum ratio and technological conditions were as follows: alginate concentration was 1.1%, WPI concentration was 5.5%, sol temperature was 65 ℃, glue melting time was 105 min, calcification time was 12 min, calcification concentration was 1.1%, glycerol concentration was 3.4% and ultrasonic time was 30 min. Conclusion The edible film of SA-WPI has good mechanical properties, and influences of concentration of SA, calcification and glycerol should be further investigated.