摘要
利用微波辅助技术对玉米醇溶蛋白进行处理并制备玉米蛋白膜,以玉米蛋白膜的抗拉伸强度为考察指标,选择微波时间、微波功率、搅拌转速为优化因素,在单因素试验的基础上,通过响应面分析对玉米蛋白膜制备工艺进行优化。结果表明:当微波时间87 s、微波功率300 W、搅拌转速40 r/min时,玉米蛋白膜的抗拉伸强度达到最大,抗拉伸强度由10.23 MPa提高到15.16 MPa。玉米蛋白膜微观形态结构得到明显改善,扫描电子显微镜观察发现微波处理后玉米蛋白膜表面呈平整、光滑状。红外光谱研究结果表明微波处理对蛋白分子结构无明显破坏作用。
The aim of this research was to optimize the microwave-assisted preparation of zein film using combination of one-factor-at-a-time method and response surface methodology. The independent variables were microwave power, irradiation time and stirrer speed. The tensile strength of zein film was selected as the response. Results indicated that the maximum tensile strength of 15.16 MPa was obtained when zein solution was microwaved at 300 W and then stirred at 40 r/min, whereas the tensile strength of zein film prepared without using microwave irradiation was 10.23 MPa. Scanning electron microscopy revealed that microwave treatment could improve obviously the microstructure of zein film as indicated by smoother film surface. Infrared spectroscopic results indicated that the original molecular structure of zein was not significantly damaged.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期28-33,共6页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2011AA100805)
关键词
微波
玉米蛋白膜
抗拉伸强度
工艺优化
形态分析
microwave
zein film
tensile strength
optimal conditions
morphological analysis
