CAJ | 학술논문

为研究新型高性能可食膜及制备方法采用浓缩乳清蛋白（whey protein concentrate，WPC）和壳聚糖（chitosan，CS）为成膜基材，制备出可食膜，利用超声波微波协同作用对可食膜进行改性，试验结果表明超声波微波协同改性后的可食膜具有较低透气性；并研究成膜材料配比、山梨醇质量浓度、pH 值和超声波微波协同作用时间对可食膜水蒸气透过系数（water vapor permeability，WVP）、氧气透过率（oxygen permeability，OP）抗拉强度（tensile strength，TS）、断裂伸长率（elongation，E）和透光率（transmittance，T）的影响。试验结果表明成膜材料配比WPC∶CS=5.8∶6.2、山梨醇质量浓度0.021 g/mL、pH值5.13、超声波微波协同作用5 min时，此时制备的可食膜透气性较低，且具有较好的物理性质，水蒸气透过系数为1.22×10-13 g/(cm·s·Pa)，氧气透过率为1.29×10-5 cm3/(m2·d·Pa)。该文研究成果可为可食膜的研发提供新的参考。
위연구신형고성능가식막급제비방법채용농축유청단백（whey protein concentrate，WPC）화각취당（chitosan，CS）위성막기재，제비출가식막，이용초성파미파협동작용대가식막진행개성，시험결과표명초성파미파협동개성후적가식막구유교저투기성；병연구성막재료배비、산리순질량농도、pH 치화초성파미파협동작용시간대가식막수증기투과계수（water vapor permeability，WVP）、양기투과솔（oxygen permeability，OP）항랍강도（tensile strength，TS）、단렬신장솔（elongation，E）화투광솔（transmittance，T）적영향。시험결과표명성막재료배비WPC∶CS=5.8∶6.2、산리순질량농도0.021 g/mL、pH치5.13、초성파미파협동작용5 min시，차시제비적가식막투기성교저，차구유교호적물이성질，수증기투과계수위1.22×10-13 g/(cm·s·Pa)，양기투과솔위1.29×10-5 cm3/(m2·d·Pa)。해문연구성과가위가식막적연발제공신적삼고。
To preparing a new high-performance edible film, the edible films were made from whey protein concentrate (WPC) and chitosan (CS). The modified treatment with assistance of ultrasonic/microwave group was carried out. According to pre-test, the optimal ultrasonic power 90 W, microwave power 300 W, modified temperature 30℃, the edible films were prepared using WPC: CS=6:6, namely, whey protein concentrate 1.5 g and chitosan (CS) 1.5 g, sorbitol concentration 3 g, pH value 5. The results showed that water vapor permeability (WVP) of the edible films modified with assistance of ultrasonic/microwave was 1.18×10-13 g/(cm·s·Pa), lower than that of the control group (1.64×10-13 g/(cm·s·Pa)), in other words, water vapor permeability modified with assistance of ultrasonic/microwave group, was reduced by 27.9%, by contrast with ultrasound and microwave group water vapor permeability was reduced by 13.4% and 8.9%, respectively; oxygen permeability (OP) of the edible films modified with assistance of ultrasonic/microwave was 1.09×10-5 cm3/(m2·d·Pa), which was lower than 2.1×10-5 cm3/(m2·d·Pa) of the control group, namely, oxygen permeability was reduced by 48.1%, by contrast with ultrasound and microwave group oxygen permeability was reduced by 27.3% and 25.9%, respectively. The results showed that ultrasonic/microwave assisting treatment can reduce water vapor permeability and oxygen permeability of blend films of whey protein concentrate and chitosan. <br> The paper analyzed the effects of factors on the tensile strength, elongation at break, transmittance, water vapor permeability and oxygen permeability by single factor experiments. Those factors included film-forming ratio WPC:CS, adding quantity of sorbitol (as plasticizer), the pH, and the time of ultrasonic/microwave assisting treatment. The optimal technology parameters were WPC:CS=5.8:6.2, sorbitol concentration 0.021 g/mL, pH value 5.13, and ultrasonic/microwave assisting treatment time 5 min; and under the conditions, the blend films exhibited good physical properties, and transmittance was 60.23%, WVP was 1.22×10-13 g/(cm·s·Pa), OP was 1.29×10-5 cm3/(m2·d·Pa), tensile strength was 20.53 MPa and elongation at break was 58.91%. According to the optimization results, WPC/CS edible films were prepared and performance test was executed. The measured average values from three parallel verification experiments were: Tensile strength (TS) 23.45 MPa, water vapor permeability 1.34×10-13 g/(cm·s·Pa), elongation at break 57.6%, oxygen permeability 1.15×10-5 cm3/(m2·d·Pa) and transmittance 61.5%. The relative error of transmittance was minimum which was only 2.07%, and the relative error of water vapor permeability was maximum which was 5.65%. It was found that the relative error experiment results can be used to predict. The results can provide a reference for the development of a new edible film.