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纳米SiOx/蛋清蛋白复合膜的制膜工艺研究[J]. 食品工业科技, 2012, (15): 284-288. DOI: 10.13386/j.issn1002-0306.2012.15.088
引用本文: 纳米SiOx/蛋清蛋白复合膜的制膜工艺研究[J]. 食品工业科技, 2012, (15): 284-288. DOI: 10.13386/j.issn1002-0306.2012.15.088
Study on filming technology for nano-SiOx/albumin complex edible film[J]. Science and Technology of Food Industry, 2012, (15): 284-288. DOI: 10.13386/j.issn1002-0306.2012.15.088
Citation: Study on filming technology for nano-SiOx/albumin complex edible film[J]. Science and Technology of Food Industry, 2012, (15): 284-288. DOI: 10.13386/j.issn1002-0306.2012.15.088

纳米SiOx/蛋清蛋白复合膜的制膜工艺研究

Study on filming technology for nano-SiOx/albumin complex edible film

  • 摘要: 以蛋清蛋白为原料,添加纳米SiOx、增塑剂、增强剂、交联剂,用流延法制备分散比较均匀的纳米级复合膜,研究了其制膜工艺及参数。结果表明,纳米SiOx/蛋清蛋白复合膜制膜的最佳工艺及参数为:8%蛋清蛋白加水溶解,加入0.1%纳米SiOx,超声分散均匀,加入0.3%增塑剂、0.55%增强剂和0.7%交联剂,水浴加热搅拌,同时加入0.06%的食用消泡剂对膜液进行消泡,在90W的功率下超声脱气30min,在涂有0.05mL/100cm2吐温80的塑料板上流延成膜,在60℃下热风干燥3.0h,揭膜,贮存。在最佳工艺下膜的性能为:拉伸强度(3.68±0.046)MPa,断裂伸长率57.2%±0.361%,水蒸气透过系数(4.84±0.436)g·mm/(m2·d·kPa)。 

     

    Abstract: Taking the albumin as raw material and adding nano-SiOx, plasticizer, intensifier, cross-linker, nano-composite films were achieved through casting technique and its filming technology and parameters were studied in this article.The results showed that the best filming technology and parameters of the nano-SiOx/albumin complex film as follows:8% albumin dissolved in water, adding 0.1% nano-SiOx, ultrasonic dispersed evenly, adding 0.3% plasticizer, 0.55% intensifier and 0.7% cross-linker, water bath heating and stirring, antifoaming the film liquid by adding 0.06% edible antifoaming agent, ultrasonic degassing under 90W of power, 30min, casting film on the plastic board coated with 0.05mL/100cm2 Tween 80, drying for 3 hours under the hot wind of 60℃, taking off the film and keeping in reserve.Under this condition, the properties of composite films were (3.68±0.046) MPa, 57.2%±0.361%, (4.84±0.436) g·mm/ (m2·d·kPa) .

     

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