肉桂醛浓度对浓缩乳清蛋白/壳聚糖复合膜性能的影响

Effects of Cinnamaldehyde Concentrations on the Performance of Whey Protein Concentrate-Chitosan Composite Film

摘要:

为了研究新型高性能抗菌包装材料，本文将肉桂醛添加到浓缩乳清蛋白/壳聚糖复合膜中制成抗菌复合膜，采用FT-IR对复合膜的微观结构进行表征，研究了肉桂醛浓度对复合膜厚度、透光率、机械性能、水蒸气透过系数、氧气透过率等性质的影响，以及其对复合膜抗菌性能的影响。肉桂醛与浓缩乳清蛋白/壳聚糖复合膜有很好的相容性。结果表明：随着肉桂醛浓度的增加，膜的透光率和抗拉强度减小，当肉桂醛浓度为0.3%时，膜的水蒸气透过系数最小，为1.15×10-13 g/(cm?s?Pa)，当肉桂醛浓度为0.4%时，膜的厚度和氧气透过率最小，氧气透过率为1.1×10-5 cm3/(m2?d?Pa)，当肉桂醛浓度为0.5%时，膜的断裂伸长率最大，为57.5%，膜的抑菌效力随着肉桂醛浓度的增大而显著增大。该研究可为肉桂醛/浓缩乳清蛋白/壳聚糖复合抗菌膜的生产工艺参数的优化提供新的参考。

Abstract:

Cinnamaldehyde was added into a whey protein concentrate-chitosan composite film to prepare an antibacterial composite film. The microstructures of the composite films were characterized by Fourier transform infrared spectroscopy (FT-IR), and the effects of cinnamaldehyde concentrations on the thickness, transmittance, mechanical properties, water vapor permeability, oxygen permeability, and antibacterial properties of the composite film were studied. Cinnamaldehyde was found to have a good compatibility with the whey protein concentrate-chitosan composite film. The results indicated that the transmittance and tensile strength of the film decreased with increasing cinnamaldehyde concentration. When the cinnamaldehyde concentration was 0.3%, the lowest water vapor permeability (1.15 × 10-13 g?cm/cm2?s?Pa) was obtained. The lowest film thickness and oxygen permeability (1.1 × 10-5 cm3/m2?d?Pa) were observed at a cinnamaldehyde concentration of 0.4%. When the cinnamaldehyde concentration was 0.5%, the elongation at break was the highest (57.5%). The antibacterial efficiency of the film increased with the increasing cinnamaldehyde concentration. The results obtained in this study can provide a new reference for optimizing the processing parameters in the production of cinnamaldehyde-whey protein concentrate-chitosan antimicrobial composite films.