酸盐,原生或经热处理的乳清蛋白和冷凝形成对开膜特征的联合作用
Nikoletta Pouliou1, Eirini Chrysovalantou Paraskevaidou1, Athanasios Goulas1
1Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece.
Molecules (Basel, Switzerland)
|August 14, 2025
概括
用牛奶蛋白和糖醇增强的凯菲兰薄膜显示出改善的物理和机械性能. 冷处理和特定的蛋白质修饰优化了食品和生物医学应用的薄膜特性.
科学领域:
- 生物聚合物科学 生物聚合物科学
- 材料科学是一种材料科学.
- 食品科学 食品科学 食品科学
背景情况:
- 凯菲兰 (kefiran) 是一种来自凯菲尔粒的多糖,是一种有前途的生物聚合物.
- 它的特性可以通过结合其他生物聚合物 (如牛奶蛋白) 来改变.
- 凯菲兰的潜在应用范围涵盖食品和生物医学行业.
研究的目的:
- 研究Kefiran薄膜的物理,机械和光学特性.
- 为了评估牛奶蛋白 (酸,乳清蛋白),糖醇和冷处理对kefiran膜的影响.
- 为了确定基于kefiran的片的最佳配方.
主要方法:
- 制造24种不同的kefiran薄膜,其组成和处理方式各不相同.
- 评估薄膜特性,包括厚度,水分含量,可溶性,颜色,水蒸气吸附性,抗拉强度和破裂时的延长.
- 将冷处理 (冷和解) 应用到膜形成溶液中.
主要成果:
- 牛奶蛋白增强了薄膜厚度,溶解度和抗拉强度,同时减少了水蒸气吸附.
- 糖醇降低了膜的不透明度,其湿透效应被牛奶蛋白和/或冷处理减轻.
- 经过热处理的乳清蛋白最大化了抗拉强度,而经过冷处理的酸则产生了高抗拉强度和延长.
- 冷处理有效地降低了薄膜粗度.
结论:
- 凯菲兰薄膜形成溶液的组成和预处理显著影响薄膜特性.
- 针对特定的食品和生物医学应用,可以开发具有理想特性的定制kefiran-glycerol薄膜.
- 这项研究为优化基于kefiran的材料提供了基础.
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