Characterization and film-forming mechanism of egg white/pullulan blend film
Characterization and film-forming mechanism of egg white/pullulan blend film
复制标题
蛋清/普鲁兰多糖共混膜的表征及成膜机理
DOI：
10.1016/j.foodchem.2020.126201
复制
发表时间：
2020-06-15
期刊：
影响因子：
8.8
通讯作者：
Sheng, Long
中科院分区：
文献类型：
--
作者：
Han, Ke;Liu, Yaofa;Sheng, Long
Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher content of egg white showed a lower degradation speed of moisture and polymers. FTIR spectroscopy illustrated peak displacement, X-ray diffraction patterns showed noticeable changes, and the secondary structure of egg white was altered. These results indicated that pullulan and egg white interacted extensively. The total a-helix and beta-sheet content increased with the increment of pullulan content. The decrease of free amino content indicated that the degree of glycosylation increased with the addition of pullulan, which is associated with the Maillard reaction. The apparent color and the scanning electron microscopy images were also assessed in this study.
