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首页> 外文期刊>Journal of Agricultural and Food Chemistry >MECHANICAL PROPERTIES AND WATER VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY PROTEIN ISOLATE AND SODIUM DODECYL SULFATE
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MECHANICAL PROPERTIES AND WATER VAPOR PERMEABILITY OF EDIBLE FILMS FROM WHEY PROTEIN ISOLATE AND SODIUM DODECYL SULFATE

机译：乳清蛋白分离物和十二烷基硫酸钠的可食膜的力学性能和水蒸气渗透性

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摘要

The ability of sodium dodecyl sulfate (SDS) to plasticize edible films from whey protein isolate (WPI) was assessed. SDS was not able to plasticize WPI films on its own, but it was an effective coplasticizer in films containing either sorbitol or glycerol as the main plasticizer. In films that contained sorbitol, a mass ratio of SDS to WPI (R(S:W)) of 0.2 resulted in films that were more extensible and more soluble but with almost unchanged water vapor permeability (WVP). In films that contained glycerol, the same R(S:W) resulted in less extensible and soluble films with slightly higher WVP values. Values of R(S:W) > 0.3 resulted in antiplasticization, although there was a reduction in WVP. At R(S:W) > 1 films were so brittle that they could not be handled without breaking. The mechanical properties of WPI films that contained SDS were comparable to published values for other proteinaceous, edible films.
机译：评估了十二烷基硫酸钠（SDS）增塑乳清蛋白分离物（WPI）的可食用薄膜的能力。 SDS不能自行增塑WPI薄膜，但在含有山梨糖醇或甘油作为主要增塑剂的薄膜中，它是一种有效的增塑剂。在含有山梨糖醇的薄膜中，SDS与WPI的质量比（R（S：W））为0.2时，薄膜的可延展性和可溶性更高，但水蒸气透过率（WVP）几乎不变。在含有甘油的薄膜中，相同的R（S：W）导致可拉伸性和可溶性较低的薄膜的WVP值略高。 R（S：W）> 0.3的值导致抗塑化作用，尽管WVP有所降低。在R（S：W）> 1的情况下，薄膜非常脆，以至于不能破碎就无法处理。含有SDS的WPI薄膜的机械性能与其他蛋白质，可食用薄膜的出版价值相当。

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