Abstract: This study focused on the effect of different factors such as whey protein isolate (WPI) concentration, glycerol concentration, sodium chloride concentration, carboxymethyl cellulose sodium (CMC) concentration, transglutaminase (TG) reaction time on the water vapor permeability and transparency of WPI film. The results indicated that under the conditions: 10.0 g/100 mL WPI, 5.00 g/100 mL glycerol, 1.0g/100 mL sodium chloride, 0.25 g/100 mL CMC, and 45 min of TG reaction time, the lowest water vapor permeability was found in WPI film. By contrast, the concentrations of WPI, glycerol, sodium chloride, CMC, and TG reaction time resulting in the lowest transparency of WPI film were 15.0 g/100 mL, 1.50 g/100 mL, 2.5 g/100 mL, 0.50 g/100 mL, and 15 min, respectively. According to the results of response surface optimization, 5.0 g/100 mL WPI, 1.27834 g/100 mL sodium chloride and 20 min TG reaction resulted in the lowest water vapor permeability, 3.9428 g/(h·m2), and while the lowest transparency of 0.0381 was obtained by using 15.0 g/100 mL WPI, 1.5 g/100 mL sodium chloride and 10 min of TG reaction time.

Key words: whey protein isolate(WPI)；edible film；water vapor permeability；transparency

摘要： 研究乳清分离蛋白（WPI）、甘油、氯化钠和羧甲基纤维素钠（CMC）质量浓度以及转谷氨酰胺酶（TG）反应时间对乳清蛋白膜透湿率和透光度的影响。结果显示：WPI 10.0g/100mL、甘油5.00g/100mL、氯化钠1.0g/100mL、CMC 0.25g/100mL、TG反应时间45min时,乳清分离蛋白膜的透湿率最小;WPI 15.0g/100mL、甘油1.50g/100mL、氯化钠2.5g/100mL、CMC 0.50g/100mL、TG反应时间15min时,乳清分离蛋白膜的透光度最小。采用响应面法优化工艺结果显示,在CMC 0.25g/100mL、甘油5.00g/100mL的固定条件下,WPI 5.0g/100mL、氯化钠1.27834g/100mL、TG反应时间20min时,膜的透湿率达到最小值3.9428g/（h.m2）;WPI 15.0g/100mL、氯化钠1.5g/100mL、TG反应时间10min时,膜的透光度达到最小值0.0381。

关键词: 乳清分离蛋白; 可食用膜; 透湿率; 透光度