Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.

海藻酸钙结构由于其高可用性、可生物降解性和低廉的价格而作为天然肠衣的替代品而受到关注。本文的目的是研究油、表面活性剂和蛋白质（豌豆和胶原蛋白）对湿海藻酸钙膜的水传输、机械和微观结构特性的影响。油和表面活性剂的添加往往会降低透水性和失重率，达到天然肠衣和胶原蛋白人造肠衣显示的值之间。蛋白质的添加并没有改善薄膜的粘附性，并且降低了薄膜在穿刺测试中的最大力，在表面活性剂E475的存在下甚至更低。 TEM显微照片表明，力学性能的差异主要与微观结构压实度的差异有关。含有 E475 的湿藻酸盐薄膜有望成为填充肉制品行业中天然肠衣和胶原蛋白人造肠衣的替代品。