高强度超声改性蛋清蛋白膜的结构与性能：一种有效策略。
Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy.
机构信息
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
出版信息
Food Res Int. 2022 Jul;157:111264. doi: 10.1016/j.foodres.2022.111264. Epub 2022 Apr 20.
Edible films based on egg white protein (EWP) were prepared, and it were modified by high-intensity ultrasound (HIUS) to improve the functional properties. The findings indicated the properties of EWP films were improved at the appropriate time of HIUS treatment. With the increase of ultrasonic time, water vapor permeability (WVP) and tensile strength (TS) of EWP films ascended and then declined, and the best performance (3.30 g·mm/ m·h·KPa for WVP, and 7.28 MPa for TS) was achieved when ultrasonic time was 10 min. Thermogravimetric analysis exhibited ultrasound could enhance the thermal stability of EWP films. The SEM reflected moderate ultrasonic treatment could make the EWP films smoother. The FTIR spectroscopy and X-ray diffraction patterns of EWP films were changed by HIUS, which illustrated the secondary structure of the protein was altered. The transverse relaxation curve obtained by LF-NMR analysis showed the tightness between water and the films.
以蛋清蛋白（EWP）为原料制备可食用薄膜，并采用高强度超声（HIUS）对其进行改性，以改善其功能特性。研究结果表明，在适当的 HIUS 处理时间内，EWP 膜的性能得到了提高。随着超声时间的增加，EWP 膜的水蒸气透过率（WVP）和拉伸强度（TS）先升高后降低，当超声时间为 10 min 时，性能最佳（WVP 为 3.30 g·mm/ m·h·KPa，TS 为 7.28 MPa）。热重分析表明，超声能提高 EWP 膜的热稳定性。SEM 反映出适度的超声处理可以使 EWP 膜更光滑。FTIR 光谱和 X 射线衍射图谱的变化表明，HIUS 改变了蛋白质的二级结构。LF-NMR 分析得到的横向弛豫曲线表明了水与薄膜之间的紧密程度。
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