Page 162 - 《精细化工》2022年第6期

第 39 卷第 6 期 精 细 化 工 Vol.39, No.6
2022 年 6 月 FINE CHEMICALS June 2022

淀粉化学品
莲藕淀粉/乳清蛋白复合膜的制备、表征及性能

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刘海鹏，冯 磊，李 玲 ，王相友，季娜娜
（山东理工大学 农业工程与食品科学学院，山东 淄博 255049）

摘要：以甘油作为增塑剂，将莲藕淀粉与乳清蛋白以不同比例混合制得了一系列莲藕淀粉/乳清蛋白复合膜，探
讨了乳清蛋白添加量对复合膜性能的影响。通过 SEM、XRD、FTIR、DSC 及 TG 对复合膜进行了表征，在 25 ℃、
相对湿度为 50%环境下，对复合膜的机械性能和阻隔性能进行了测定。结果表明，莲藕淀粉与乳清蛋白具有优
异的交联能力，彼此间具有良好的生物相容性。乳清蛋白的添加提高了莲藕淀粉膜的机械性能及阻隔性能。其
中，添加量（以复合膜液中莲藕淀粉的质量为基准）为 50%的乳清蛋白在莲藕淀粉中分散得更好，制备的复合
膜性能最优，其抗拉强度为(11.66±0.95) MPa，断裂伸长率为 14.71%±0.33%，水蒸气透过率和氧气透过率分别
–11
2
3
2
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为(8.42±1.33)×10 g·cm/(cm ·s·Pa)和(8.85±0.75)×10 cm ·cm/(cm ·s·Pa)，并具有良好的热稳定性。
关键词：莲藕淀粉；乳清蛋白；复合膜；表征；性能；淀粉化学品
中图分类号：TS206.4 文献标识码：A 文章编号：1003-5214 (2022) 06-1228-07
Preparation, characterization and properties of lotus

root starch/whey protein composite film

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LIU Haipeng, FENG Lei, LI Ling , WANG Xiangyou, JI Na'na
（School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China）

Abstract: A series of lotus root starch/whey protein composite films were synthesized by blending lotus
root starch and whey protein in various ratios using glycerin as plasticizer. The effect of additive amount of
whey protein on the properties of composite film was investigated. The structure, morphology, composition
and thermal stability of the composite films were characterized by SEM, XRD, FTIR, DSC and TG.
Meanwhile, the mechanical and barrier properties of the composite films were measured at 25 ℃ and 50%
relative humidity. The results showed that the whey protein could disperse well in the lotus root starch and
the two had excellent cross-linking capability. It was also found that the addition of whey protein improved
the mechanical properties and barrier properties of the composite films. Especially, when the addition
amount (based on the mass of lotus root starch in the composite membrane solution) of whey protein was
50%, the corresponding composite film had the best properties. The tensile strength was (11.66±0.95) MPa,
the elongation at break reached 14.71%±0.33%, and the permeability of water vapor and oxygen decreased
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2
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2
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to (8.42±1.33)×10 g·cm/(cm ·s·Pa) and (8.85±0.75)×10 cm ·cm/(cm ·s·Pa), respectively.
Key words: lotus root starch; whey protein; composite films; characterization; properties; starch chemicals
近年来，随着人们对环保及安全性的日趋重视， 莲藕淀粉是莲藕中最主要的营养成分，价格低
复合膜的研究与应用正逐渐成为食品包装材料研究 廉、资源丰富，同时莲藕淀粉在溶解性、溶胀性、
的重点 [1-2] 。目前，食品包装材料主要倾向于无毒、 糊化黏度等方面均优于其他淀粉（如葛粉、玉米淀
无污染、天然的绿色产品 [3-4] 。开发成本低廉且性能 粉等），且糊化温度较低，最重要的是莲藕淀粉对于
[5]
较好的天然复合膜材料成为包装及保鲜领域的热点 热剪切和机械剪切的稳定性更高 。这些理化性质
话题。 表明，莲藕淀粉在膜的形成和膜稳定性方面更具优

收稿日期：2021-11-27; 定用日期：2022-02-17; DOI: 10.13550/j.jxhg.20211210
基金项目：国家自然科学基金青年项目（31901765）；国家自然科学基金面上项目（31972144）
作者简介：刘海鹏（1998—），男，硕士生，E-mail：lhp2280@163.com。联系人：李 玲（1987—），女，副教授，E-mail：limeiling.666@163.com。