花生分离蛋白可食性膜最佳成膜条件研究

Optimization of the film-forming conditions of peanut protein isolated edible films

摘要: 研究了花生分离蛋白溶液浓度、溶液pH、热处理温度对花生分离蛋白可食性膜性能的影响,通过正交实验确定了成膜的最佳工艺条件。结果表明,花生分离蛋白溶液浓度为8%,pH9,热处理温度为75℃。在此条件下,制得的花生分离蛋白可食性膜的抗拉强度、断裂伸长率和水蒸气迁移速率分别达到1.41MPa,173.87%,23.47g/(m2·h);综合评分为70.3分。

Abstract: Effects of peanut protein isolate (PPI) concentration, pH and heating temperature on the peanut protein isolate-based edible film properties were studied. The optimal formula of the film determined by orthogonal experiment was that the concentrations of PPI, pH and heating temperature were 8%, 9 and 75℃, respectively. Under the optimal conditions, the tensile strength (TS) , elongation ratio (E) and vapour transfer velocity (νWVTR) of the film reached 1.41MPa, 173.87%, 23.47g/ (m2·h) , respectively. The collrgation score was 70.3.