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FOOD SCIENCE
2011,32
(3)
1-5
酪蛋白磷酸肽钙-乳清蛋白复合膜物理性质的研究
作 者：
李彬;刘飞;李昇乐;李英杰;冷小京
单 位：
中国农业大学食品科学与营养工程学院
关键词：
酪蛋白磷酸肽钙;乳清分离蛋白;单层复配膜;双层复合膜
摘 要：
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)。
译 名：
Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide
作 者：
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)
关键词：
casein phosphopeptide;whey protein isolate;single-layer composite films;double-layer composite films
摘 要：
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).
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