莲藕淀粉/乳清蛋白复合膜的制备、表征及性能

Preparation and structural characterization of lotus root starch /whey protein composite film

摘要:

将莲藕淀粉与乳清蛋白按1∶0.3、1∶0.4、1∶0.5、1∶0.6、1∶0的质量比共混得到系列复合膜，探究不同比例乳清蛋白的添加对膜性能的影响。通过SEM、XRD、FTIR、DSC及TG对复合膜进行表征，在常温环境下对复合膜的机械性能和阻隔性能进行测定。结果表明，乳清蛋白的添加对膜的机械性能、阻隔性能均有所改善，特别当莲藕淀粉∶乳清蛋白=1∶0.5时，成膜基质间相互作用，紧密结合，相容性良好，且机械性能及阻隔性能最佳，抗拉强度和断裂伸长率分别达到11.66 MPa和14.71 %，热稳定性好。

Abstract:

A series of composite films were obtained by blending lotus root starch and whey protein at mass ratios of 1:0.3, 1:0.4, 1:0.5, 1:0.6 and 1:0, and the effects of different proportions of whey protein on membrane properties were explored. The composite films were characterized by SEM, XRD, FTIR, DSC and TG, and the mechanical properties and barrier properties of the composite films were measured at room temperature. The results showed that the addition of whey protein improved the mechanical properties and barrier properties of the film, especially when the lotus root starch: whey protein = 1:0.5, the interaction between the film-forming substrates, the tight binding, good compatibility, and the mechanical properties and barrier properties are the best, the tensile strength and elongation at break reach 11.66 MPa and 14.71 % respectively, and the thermal stability is good.