关键词: 乳清分离蛋白; 可食用膜; 透湿率; 透光度

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