The properties and mechanism of edible films from wheat and milk protein with fatty acid salt.

小麦和乳蛋白脂肪酸盐可食性薄膜的特性和机理。

• 批准号: 16500530
• 负责人: YUNO-OHTA Naoko
• 金额: $ 2.24万
• 依托单位: Nihon University Junior College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2004
• 资助国家: 日本
• 起止时间: 2004 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500530/
• 关键词: edible film; gliadin; β-lactoglobulin; fatty acid salt; water vapor permeability; cross breaking strength; microstructure; secondary structure; 乳清タンパク質; 伸展性; アルギン酸ナトリウム; 小麦タンパク質

We have studied on the physicochemical properties of edible films from wheat gliadin or milk p-lactoglobulin using fatty acid salt as a plasticizer. The both of the mixtures of gliadin with sodium oleate or p-lactoglobulin with sodium caprate showed the higher normal force in cross breaking test than those of protein alone films. Water vapor permeability of gliadin film containing fatty acid salts showed a lower value than that of protein without fatty acid salts. It suggests that the addition of fatty acid salt to protein improves water vapor barrier properties of the film. Micrographs of film of p-lactoglobulin with glycerol had a very smooth cross section, it suggest that the homogeneous structure closely relate to the physicochemical property which shows a large strength. These results suggest that fatty acid salts and glycerol have an emphatic effect on these protein films. The changes in secondary structure during the film formation reflected well the original secondary structure of the each protein.

我们研究了使用脂肪酸盐作为增塑剂的小麦麦醇溶蛋白或牛奶β-乳球蛋白的可食用薄膜的理化性质。麦醇溶蛋白与油酸钠或β-乳球蛋白与癸酸钠的混合物在交叉断裂试验中均表现出比单独的蛋白质膜更高的法向力。含有脂肪酸盐的麦醇溶蛋白膜的水蒸气渗透性显示出比不含脂肪酸盐的蛋白质更低的值。这表明向蛋白质中添加脂肪酸盐可提高薄膜的水蒸气阻隔性能。 β-乳球蛋白与甘油的薄膜的显微照片具有非常光滑的横截面，这表明均质结构与显示出较大强度的理化性质密切相关。这些结果表明脂肪酸盐和甘油对这些蛋白质膜具有显着影响。成膜过程中二级结构的变化很好地反映了每种蛋白质原来的二级结构。