酪蛋白磷酸肽钙-乳清蛋白复合膜物理性质的研究-食品科学.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 03 1 李 彬，刘 飞，李昇乐，李英杰，冷小京 * ( 中国农业大学食品科学与营养工程学院，北京 100083) 在乳清分离蛋白(WPI)基础膜中引入酪蛋白磷酸肽钙(CPPs)制备成富钙的单层复配膜和双层复合膜，并对 膜的有关物理性质(机械强度、含水量、水蒸气透过系数)进行评价。单层复配膜中 CPPs 与 WPI 的最大百分比为 8%，总钙含量最高为0.59% 。CPPs 的添加量对所测膜的物理性质没有显著影响(P ＞0.05) 。双层复合膜可使总钙 含量高达 28% 以上，但同时也使膜的机械强度较单层复配膜降低近一半，且含水量显著降低(P ＜0.05) 。 酪蛋白磷酸肽钙；乳清分离蛋白；单层复配膜；双层复合膜 Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide LI Bin ，LIU Fei ，LI Sheng-le ，LI Ying-jie ，LENG Xiao-jing* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：The preparation and characterization of the single- and double-layer edible packaging films using the casein phosphopeptide (CPPs) and whey protein isolate (WPI) were performed in this study. The CPPs content could reach 8% (Ca/ WPI) in the single-layer composite film and the calcium contained could attain 0.59% (Ca/WPI). Addition of CPPs had no significant effects on the physical properties (moisture content, water vapour permeability, tensile properties etc.) of the single- layer films (P ＞0.05). The double-layer film was designed to increase the calcium content, and the maximum content of calcium could be above 28% (Ca/WPI); however, its tensile strength and moisture content were reduced compared with the single-layer one (P ＜0.05). Key words ：casein phosphopeptide ；whey protein isolate ；single-layer composite films ；double-layer composite films 中图分类号：TS201.21 文献标识码：A 文章编号：1002-6630(2011)03-0001-05 乳清蛋白是乳清液的主要成分，可形成柔软、有 钙离子的加入过高会导致蛋白凝聚，无法形成膜。此 弹性、不溶于水的可食用包装膜[ 1 -2 ] ，且具有良好的阻 外，无机钙离子在肠道中性或微碱环境中极易与氢氧 隔氧