Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites
Objective:To improve the film heating process.Methods:In this experiment,edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35,40,45,50,55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage.The structure,hydrophobicity,barrier properties and mechanical properties of the films were compared,and the optimum film forming process conditions were determined.Results:The oxygen resistance,tensile strength(TS)and elongation at break(EAB)of the film increased by 25.0％～58.7％,54.8％～89.9％and 40.2％～59.2％,respectively,when the film was heated at 25 ℃ and 85 ℃ respectively.Water vapor barrier performance improved by 20.0％～52.6％.The infrared map of the film shows that temperature does not cause the change of the valence bond of the film.It was found that 45 ℃/85 ℃ two-stage step heating process had the most significant effect on improving the properties of the film.Conclusion:After the process optimization,the film's barrier properties and mechanical properties have been improved,which has the potential for food packaging applications.
two steps heating filmwhey protein isolatestructural changehydrophobicitybarrier property
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万方数据
维普
