CAU & ACC Joint-Laboratory of Space Food, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083, China.
J Agric Food Chem. 2010 Apr 28;58(8):5100-8. doi: 10.1021/jf9040904.
The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 degrees C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.
本工作研究了乳清蛋白分离物（WPI）和明胶（Gelatin）复合膜的微观结构和物理性能之间的关系。在 pH 值为 8 时，通过静电作用，WPI 和明胶分子在溶液中形成紧密的聚集物，当 WPI/Gelatin 的质量比接近 50W:50G 时，明胶分子明显收缩。FT-IR 分析表明，氢键也参与了聚集和成膜过程。与单一成分膜相比，50W:50G 复合膜的熔融温度升高了 9 摄氏度。然而，这种聚集过程也使膜的网络微观结构不连续，导致膜在接近 50W:50G 时的穿刺强度下降；相比之下，复合膜的变形和水蒸气透过率随明胶含量的增加而增加，而水分含量和溶解度没有明显变化。
