基于 LM 果胶和酪蛋白酸钠的复合可食膜的复凝聚法制备。
Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate.
机构信息
Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, Technopole Alimentec-Rue Henri de Boissieu, F-01000 Bourg-en-Bresse, France.
出版信息
Carbohydr Polym. 2016 Oct 20;151:947-956. doi: 10.1016/j.carbpol.2016.06.052. Epub 2016 Jun 15.
Coacervation between sodium caseinate (CAS) and low methoxyl pectin (LMP) at pH 3 was investigated as a function of protein/polysaccharide ratio. The highest amount of complex coacervates was formed at a CAS/LMP ratio of 2 at which the ζ-potential value was zero and the turbidity reached its highest value. Then, the properties of films based on these complex coacervates were studied. Coacervation resulted in decreasing water content and water sorption of films as the protein concentration increased. The mechanical properties of films were highly influenced by the formation of electrostatic complexes. The highest values of Young's modulus (182.97± 6.48MPa) and tensile strength (15.64±1.74MPa) with a slight increase of elongation at break (9.35±0.10%) were obtained for films prepared at a CAS/LMP ratio equal to 0.05. These findings show that interactions between LMP and CAS can be used to develop innovative packaging containing active molecules.
在 pH 3 下，研究了酪蛋白酸钠（CAS）和低甲氧基果胶（LMP）之间的凝聚作用与蛋白质/多糖比例的关系。在 CAS/LMP 比例为 2 时形成了最高量的复合凝聚物，此时 ζ-电位值为零，浊度达到最高值。然后，研究了基于这些复合凝聚物的薄膜的性能。随着蛋白质浓度的增加，凝聚作用导致薄膜的含水量和吸水率降低。薄膜的机械性能受静电复合物形成的影响很大。在 CAS/LMP 比例等于 0.05 时，获得了杨氏模量（182.97±6.48MPa）和拉伸强度（15.64±1.74MPa）的最高值，断裂伸长率（9.35±0.10%）略有增加。这些发现表明，LMP 和 CAS 之间的相互作用可用于开发含有活性分子的创新包装。
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