摘要
该文报道研究十二烷基磺酸钠应用于以甘油作为增塑剂的大豆蛋白基可食性膜后对其物理性质影响。研究结果表明:当SDS添加量为40%(十二烷基磺酸钠质量/大豆分离蛋白质量)时,薄膜抗拉强度(TS)值显著(p<0.05)减少43%,最大断裂伸长率(E)值显著(p<0.05)增加至少5%,水分含量(MC)值显著减少(p<0.05),总可溶性物质含量(TSM)值显著增加(p<0.05);当SDS添加量>10%时,WVP值下降50%;SDS添加量为20%、30%、40%时,膜颜色值为显著+b (p<0.05),即黄色值增加。
The manufacture of edible/biodegradable films or coatings can potentially add value to soy protein. This study was conducted to determine the effect of sodium dodecyl sulfate （SDS） on selected physical properties of glycerin-plasticized soy protein isolate （SPI） films. SDS reduced （ρ〈0.05） film TS by as much as 43%/br films with 40% SDS （6.2 vs.10.9 MPa） for control SPI films. In contrast, film E increased （ρ〈0.05） notably with addition of SDS even at 5%. Films with SDS had smaller （ρ〈0.05） MC and larger （ρ〈0.05） TSM values than control SPI films. Films containing 10% or more SDS had lower WVP values than control SPI films by as much as 50%. Increased yellowness,evidenced by greater （ρ〈0.05 ）＋b color values,was noted for films with high amounts （20%,30%、or 40%） of SDS.
出处
《粮食与油脂》
2008年第3期21-24,共4页
Cereals & Oils
基金
国家高新技术研究发展计划(863计划)重点项目(2007AA100407)
