乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究

张玉亭; 雷桥; 包建强; 潘家祯; 黄志英

doi:10.13386/j.issn1002-0306.2015.13.047

乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究

1. 上海海洋大学食品学院
2. 华东理工大学机械与动力工程学院

基金项目:

上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)；

详细信息

作者简介:
张玉亭 (1990-) , 女, 硕士, 研究方向:食品工程与包装技术。;

雷桥 (1970-) , 女, 博士, 副教授, 研究方向:食品工程与包装技术。;

中图分类号: TS202.3
计量
- 文章访问数: 144
- HTML全文浏览量: 12
- PDF下载量: 214
出版历程
- 收稿日期: 2014-11-12

Diffusivity of potassium sorbate in antimicrobial films of whey protein isolate

College of Food Science and Technology, Shanghai Ocean University
School of Mechanical and Power Engineering, East China University of Science and Technology

摘要

摘要: 将山梨酸钾添加至乳清分离蛋白成膜液中制成抗菌包装薄膜,通过扩散实验并结合菲克扩散理论,研究了在不同浓度、温度、p H条件下抗菌蛋白薄膜中山梨酸钾的扩散行为。根据幂律模型的扩散指数,发现p H3.8时山梨酸钾的初期释放动力学属于非菲克扩散,而在其他条件下基本符合菲克第一扩散定律。扩散系数研究表明:抗菌膜中山梨酸钾浓度增加,温度升高,p H降低,扩散系数呈非线性增大;模拟液p H3.8时,由于薄膜溶胀性较大,山梨酸钾的扩散系数在35℃条件下高达5.722×10-12m2/s;通过阿伦尼乌斯公式中活化能比较,发现山梨酸钾的扩散系数在p H为3.8的模拟液中最易受温度影响。
- 山梨酸钾 /
- 乳清蛋白膜 /
- 溶胀 /
- 菲克定律 /
- 扩散性
Abstract: The effect of concentration of potassium sorbate, solution p H and temperature on diffusion of potassium sorbate of whey protein composite films were investigated by the measured value and calculated value with Fickian diffusion model.The kinetics of potassium sorbate release followed non- Fickian diffusion ( p H 3.8) and Fick's first law of diffusion as shown by diffusional exponent of power function model. Diffusion coefficient was found to be increased with increased concentration of potassium sorbate and temperature in the range of values tested, but decreased with p H due to swelling behavior in low p H condition.When p H was 3.8 and at 35℃, diffusion coefficient of antibacterial films was up to 5.722 × 10- 12m2/ s. According to activation energy ( Ea) of the Arrhenius activation energy model, when p H was 3.8, the diffusivity to temperature changes was more sensitive.
- potassium sorbate /
- whey protein isolate /
- swelling behavior /
- Fick's law /
- diffusivity

HTML全文

参考文献(16)

[1]	王利娜, 冷小京.可食性抗菌膜的研究进展[J].食品科技, 2011, 36 (10) :97-101.
[2]	赵利, 王素雅, 谢俊杰.食品抗菌包装技术研究进展[J].食品工业科技, 2001, 22 (5) :78-80.
[3]	Yoshida C M P, Bastos C E N, Franco T T.Modeling of potassium sorbate diffusion through chitosan films[J].LWT-Food Science and Technology, 2010, 43 (4) :584-589.
[4]	Ozdemir M, Floros J D.Analysis and modeling of potassium sorbate diffusion through edible whey protein films[J].Journal of Food Engineering, 2001, 47 (2) :149-155.
[5]	Choi J H, Choi W Y, Cha D S, et al.Diffusivity of potassium sorbate inκ-carrageenan based antimicrobial film[J].LWT-Food Science and Technology, 2005, 38 (4) :417-423.
[6]	黄志英, 雷桥, 包建强, 等.抗菌蛋白膜的包装性能及抑菌性能研究[J].食品工业科技, 2014, 35 (6) :288-291.
[7]	陈桂云, 雷桥.海藻酸钠对可食性复合膜性能的影响研究[J].食品工业科技, 2011, 32 (12) :400-403
[8]	Sangsuwan J, Rattanapanone N, Auras R A, et al.Factors affecting migration of vanillin from chitosan/methyl cellulose films[J].Journal of food science, 2009, 74 (7) :C549-C555.
[9]	Sfirakis A, Rogers C E.Effects of sorption modes on the transport and physical properties of nylon 6[J].Polymer Engineering&Science, 1980, 20 (4) :294-299.
[10]	Mohney S M, Hernandez.Permeability and solubility of D-limonene vapor in cereal package liners[J].Journal of Food Science, 1988, 53 (1) , 253-257.
[11]	Crank J.The mathematics of diffusion[M].Oxford, UK:Oxford University Press.1975:47-53.
[12]	Franssen L R, Rumsey T R, Krochta J M.Whey protein film composition effects on potassium sorbate and natamycin diffusion[J].Journal of Food Science, 2004, 69 (5) :C347-C350.
[13]	王志伟, 孙彬青, 刘志刚.包装材料化学物迁移研究[J].包装工程, 2004, 25 (5) :1-4.
[14]	卢鹏, 王志耕, 梅林, 等.壳聚糖抗菌膜中山梨酸钾迁移的数学模型及实验分析[J].食品工业科技, 2012 (2) :112-114.
[15]	Bichara A, Fugit J L, Taverdet J L.Modeling of mass transfers between food simulants and treated plasticized PVC[J].Journal of Applied Polymer Science, 1999, 72 (1) :49-58.
[16]	Redl A, Gontard N, Guilbert S.Determination of sorbic acid diffusivity in edible wheat gluten and lipid film[J].Journal of Food Science, 1996, 61:116-120.

施引文献(4)

期刊类型引用(2)

1.	史永桂，林日辉，焦思宇，林春燕，陆晓娜，杨麦秋. 松香淀粉酯的酶催化制备及其对原花青素的负载研究. 中国粮油学报. 2022(02): 68-74 . 百度学术
2.	樊艳叶，林日辉，杨慧，周丽红，曾艺君，黄霞洁，蒋心濛. 不同碱对木薯淀粉结构的影响. 食品工业科技. 2020(04): 13-18+24 . 本站查看