Chen H
Department of Animal and Food Sciences, University of Vermont, Burlington 05405, USA.
J Dairy Sci. 1995 Nov;78(11):2563-83. doi: 10.3168/jds.S0022-0302(95)76885-0.
Edible films and coatings based on milk proteins have been developed to be used as a protective layer on foods or between food components. The most important functionalities of an edible film or coating include control of mass transfers, mechanical protection, and sensory appeal. Control of mass transfers involves preventing foods from desiccation, regulating microenvironments of gases around foods, and controlling migration of ingredients and additives in the food systems. Adequate mechanical strength of an edible film is necessary to protect the integrity of packaging throughout distribution. The sensory properties of an edible coating or film are a key factor for acceptance of final products. Simple milk protein films are good barriers to gas transfers because of their complex intermolecular bindings. Lipid is frequently incorporated into protein films to improve their properties as barriers to moisture vapor. Protein films are distinctly different in mechanical profiles from those films made of other materials. Approaches traditionally used in material sciences have been adapted and modified for studying the functionality of edible films. Potential uses of innovative processing technologies in film making to alter the film functionality are briefly discussed. A survey of potential applications of edible film based on milk protein is presented.
基于乳蛋白的可食用薄膜和涂层已被开发用作食品或食品成分之间的保护层。可食用薄膜或涂层最重要的功能包括控制质量传递、机械保护和感官吸引力。质量传递的控制包括防止食品干燥、调节食品周围气体的微环境以及控制食品体系中成分和添加剂的迁移。可食用薄膜具有足够的机械强度对于在整个分销过程中保护包装的完整性是必要的。可食用涂层或薄膜的感官特性是最终产品被接受的关键因素。简单的乳蛋白薄膜由于其复杂的分子间结合而对气体传递具有良好的阻隔性。脂质经常被加入到蛋白质薄膜中以改善其作为水蒸气阻隔层的性能。蛋白质薄膜在机械性能方面与由其他材料制成的薄膜明显不同。传统上在材料科学中使用的方法已被调整和修改用于研究可食用薄膜的功能。简要讨论了创新加工技术在制膜中改变薄膜功能的潜在用途。介绍了基于乳蛋白的可食用薄膜的潜在应用概况。
