赵浩,刘敏,范贵生.可食性干酪包装膜的制备及性能研究[J].包装工程,2016,37(5):73-77,109.
ZHAO Hao,LIU Min,FAN Gui-sheng.Preparation of Edible Cheese Packaging Film and Its Properties[J].Packaging Engineering,2016,37(5):73-77,109. |
| 可食性干酪包装膜的制备及性能研究 |
| Preparation of Edible Cheese Packaging Film and Its Properties |
| 投稿时间：2015-11-26 修订日期：2016-03-10 |
| DOI： |
| 中文关键词: 可食性膜 酪蛋白酸钠 壳聚糖 性能 |
| 英文关键词: edible film sodium caseinate chitosan properties |
| 基金项目:国家自然科学基金 （31260382） |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 研究酪蛋白酸钠、 壳聚糖、 甘油添加量对可食膜性能的影响。方法 以酪蛋白酸钠和壳聚糖为原料， 甘油作为增塑剂， 制备可食性干酪包装膜， 以膜的水溶性及力学性能为指标， 通过单因素及正交试验， 确定各成膜成分的最佳配比。结果 当用质量分数为5%的酪蛋白酸钠水溶液、 质量分数为2%的壳聚糖冰乙酸溶液和质量分数为2%的甘油混合液进行成膜， 所得可食膜的综合性能较优， 其水溶性为35.8%， 断裂伸长率为75.4%， 拉伸强度为10.58 MPa， 弹性模量为13.47 MPa。结论 随着酪蛋白酸钠含量的增加， 膜的水溶性变化不大， 膜的断裂伸长率先增大后减小， 拉伸强度和弹性模量均随之增大； 随着壳聚糖含量的增加， 膜的水溶性逐渐下降， 膜的断裂伸长率、 拉伸强度、 弹性模量均随之增大； 随着甘油含量的增加， 膜的水溶性逐渐减小， 膜的断裂伸长率逐渐增大， 拉伸强度和弹性模量逐渐减小。 |
| 英文摘要: |
| This work was aimed to study the effect of sodium caseinate, chitosan, glycerol addition on the properties of edible film. Taking sodium caseinate and chitosan as the base materials and glycerol as the plasticizer, an edible cheese packaging film was prepared. The optimal proportions of the membrane components were determined through single-factor and orthogonal experiments using the mechanical properties and water solubility of the films as the indexes. The edible film with good comprehensive performance was obtained with 5% sodium caseinate, 2% chitosan acetate and 2% glycerol. The water solubility of the film was 35.8%, the elongation at break was 75.4%, the tensile strength was 10.58 MPa and the elastic modulus was 13.47 MPa. With increasing sodium caseinate content, the water solubility of the membrane did not change much, the elongation at break first increased and then decreased, the tensile strength and elastic modulus increased; with the increasing chitosan content, the water solubility of the membrane decreased, while the elongation at break, tensile strength and elastic modulus increased; with the increasing glycerol content, the water solubility of the membrane decreased, the elongation at break increased, while the tensile strength and elastic modulus decreased. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号