摘要
以大豆分离蛋白为主要原料,按不同比例加入多糖壳聚糖,在选定的条件下,与甘油、亚硫酸钠、无水氯化钙等按照不同比例混合,通过研究不同成分的混合比例和不同试验条件对大豆分离蛋白膜主要性质的影响,制备出具有一定机械强度、弹性、阻气性、阻水性的复合蛋白薄膜。结果表明,采用玻璃板槽制膜,在温度60℃下干燥2 h,最佳成膜配方为:大豆分离蛋白质量浓度20 mg/m L、壳聚糖10 mg/m L、增塑剂15μL/m L、还原剂1.0 mg/m L。
Soybean protein isolate （SPI） was used as the main raw material to prepare food packaging films by the covalent crosslinking reaction with a plasticizer and a reductant under appropriate conditions. The optimal film-forming formula and conditions were investigated using single factor method coupled to orthogonal array design. Meanwhile, SPI films obtained were analyzed for physiochemical properties and microstructure. The results showed that the optimal film formation process was achieved by using casting mold of glass material and drying for 2 h at 60 ℃, and the optimal film-forming formula consisted of soybean protein isolate 20 mg/mL, glycerin 15 μL/mL and sodium sulfite 1.0 mg/mL.
出处
《山西农业科学》
2015年第12期1655-1658,共4页
Journal of Shanxi Agricultural Sciences
基金
吕梁学院省级大学生创新创业训练项目(CXCYZD201309)
关键词
大豆分离蛋白
可食性膜
研制
soybean protein isolate
edible film
preparation
