蜂蜡和甘油含量对大豆蛋白膜机械性能和阻隔性能的影响

研究添加蜂蜡(质量分数分别为1%、2%、3%、4%、6%、8%和10%)和甘油(质量分数分别为40%和50%)交互作用对大豆蛋白膜机械性能和阻隔性能的影响。结果表明,蜂蜡以固体小颗粒的状态分散于大豆蛋白膜中,能够提高大豆蛋白膜的抗张强度、氧气透过率、阻水性能和表面接触角,降低水蒸气透过率以及断裂延伸率。甘油浓度升高有助于蜂蜡与大豆蛋白分子相结合,提高大豆蛋白膜的综合性能。     

11S/7S比例对大豆蛋白膜性能的影响

以自制的11S球蛋白、7S球蛋白以及商业化大豆蛋白(GS5000)为原料制备不同11S/7S比例大豆蛋白膜。通过比较膜的抗张强度、断裂延伸率、水蒸气透过率、水分含量、总可溶性物质和透光率等性质,研究11S/7S比例对大豆蛋白膜机械性能和阻隔性能的影响。结果表明,11S球蛋白含量高的膜具有较高的抗拉强度和在水中较高的稳定性,而7S球蛋白含量高的膜具有较高的断裂延伸率和较高的透明度。11S/7S比例对于大豆蛋白膜水蒸气透过率没有显著影响。     

普鲁兰、甘油共混对结冷胶食用膜性能的影响

研究了普鲁兰、甘油共混对结冷胶食用性膜的机械性能、水蒸汽透过率、阻氧性和吸水率的影响。结果表明,普鲁兰的添加,提高了结冷胶食用膜的延展性、水蒸汽透过率和阻氧性,但降低了结冷胶食用膜的抗拉强度和吸水率;甘油增加了膜的延展性和水蒸汽透过率,但降低了膜的阻氧性。     

温度和甘油对海藻酸钠/羧甲基纤维素钠膜阻隔性的影响

研究干燥温度、甘油含量对海藻酸钠-羧甲基纤维素钠膜性能的影响,以提高膜的阻隔性能。以海藻酸钠、羧甲基纤维素钠为成膜材料,通过改变干燥温度以及改变甘油含量,测定水蒸气透过率、透油系数,分析干燥温度、甘油含量对膜阻隔性能的影响。结果表明:对膜液进行热处理,会造成水蒸气透过率和透油系数的增加,适宜的成膜温度是60℃;增加甘油的含量可提高膜的阻氧性,但是对水蒸气透过率影响不明显,适宜的甘油添加量为3%。该研究改进了海藻酸钠-羧甲基纤维素钠膜的阻隔性。     

环境温度对植物蛋白膜的影响

研究了环境温度对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能,通透性等的影响。结果表明,由于蛋白膜易受环境温度的影响,从而导致蛋白膜的机械性能,透湿性和透氧率等也随之发生变化。环境温度对复合膜的抗拉强度影响不大,而延伸率均随着环境温度的上升而增高。其透氧率随着环境温度的升高而上升,水蒸汽透过率随着环境温度的升高先略有下降,而后又呈上升趋势。     

不同增塑剂对大豆蛋白包装薄膜机械性能稳定性的影响

大豆蛋白膜是以大豆分离蛋白（soybean protein isolate,SPI）为主料,添加适量增塑剂形成具有一定机 械性能的包装薄膜,但其在贮藏过程中机械性能的不稳定是制约其在实际中应用的主要因素。因此本实验选取甘 油、山梨醇、油酸3 种增塑剂制备SPI膜,以贮藏期间抗拉强度、断裂延伸率、水蒸气透过率、水溶失率的变化为 评价指标,探讨添加不同增塑剂的SPI膜在贮藏期间机械性能变化规律。结果表明,以甘油、山梨醇和油酸组合 （2∶1∶1,m/m）作为增塑剂制备SPI膜时,SPI膜机械性能稳定性最佳,与空白组（单独由甘油增塑的SPI膜）相 比,抗拉强度稳定性提高了64%,断裂延伸率稳定性提高了65%,水蒸气透过率稳定性提高了27%,对水的稳定性 提高了20%。本实验可为SPI包装薄膜在实际中更广泛的应用提供一定的理论依据。     

环境湿度对植物蛋白膜的影响研究

研究了环境湿度对小麦蛋白膜、大豆蛋白膜以及小麦-大豆复合膜机械性能、通透性等的影响。结果表明,由于蛋白腹为亲水性膜,受环境湿度的影响,其水分含量、分子间作用力有所不同,从而导致蛋白膜的机械性能、透湿性和吸湿率也随之发生变化。膜的阻止水蒸汽渗透的能力下降,吸湿率降低,透氧率呈上升趋势。     

4 种改性方式对明胶膜性能的影响

研究了共混改性、增塑改性、交联改性和乳化改性对明胶膜性能的影响。结果表明,明胶分别与壳聚糖、海藻酸钠共混溶解性较好,成膜均匀透明,同时具有较低的水蒸气透过率和透氧率,阻隔性增强;添加甘油作为增塑剂可提高明胶膜的断裂伸长率,机械性能增强;与柠檬酸钠交联改性后降低了明胶膜的水蒸气透过率,增强阻隔性能,提高抗拉强度,增强力学性能,但是膜的透光率下降;添加质量分数为0.1%的乳化剂吐温-80可以降低可食膜的水蒸气透过率,增强膜的阻隔性能,同时增大抗拉强度,改善机械性能。研究认为,共混、增塑、交联、乳化4 种改性方式均能不同程度地影响明胶膜的阻隔性能和机械性能,改善明胶膜的综合性能以满足其在不同领域的应用。     

热处理温度对大豆分离蛋白膜功能性质的影响

研究热处理温度对可食性大豆蛋白膜性能的影响.结果表明随着处理温度升高,大豆蛋白膜抗张强度增大,而断裂延伸率、水蒸气透过率和氧气透过率降低.结果90℃热处理的大豆蛋白膜综合性能较好,其抗张强度为(9.31±1.57) MPa,氧气透过率最小为(1.15±0.23)mL·mm·m-2·d-1.相关性分析结果表明,热处理引发...     

甘油添加量对兔皮明胶膜性能与结构的影响

以兔皮明胶为原料制备明胶膜,通过测定不同甘油添加量明胶膜的机械性能、水蒸气透过率、亚基组成及结构,明确了甘油添加量对明胶膜性能与结构的影响。结果表明甘油添加量对明胶膜厚度无显著性影响,而水蒸气透过率随甘油添加量的增加呈现上升趋势。力学性能结果表明当甘油添加量达22%（以明胶质量计,m/m）时,明胶膜的抗拉强度和断裂伸长率均显著增加（P＜0.05）。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析显示甘油并没有导致明胶分子的降解和聚集,膜内结构较稳定,并且当甘油添加量为30%时,膜的谱带强度增加,明胶膜有较高的抗拉强度。傅里叶变换红外光谱分析结果表明随甘油添加量增加,酰胺A带吸收峰逐渐向低波数移动（3 446.9～3 398.9 cm－1）,说明甘油分子进入到膜基质,与明胶分子侧链的N-H基团相互反应形成氢键;酰胺Ⅰ带曲线拟合结果表明随甘油添加量的增加,膜内无规卷曲含量逐渐减少,而三螺旋结构含量逐渐增加,说明甘油的添加可促进明胶膜形成更有序的空间结构,进而提升明胶膜的成膜性能和力学性能。     

生物甘油基聚酯对大豆分离蛋白复合膜贮藏期间机械性能稳定性的影响

以大豆分离蛋白（soybean protein isolate,SPI）为主要原料,将甘油进行改性后制备的生物甘油基聚酯加 入到成膜液中制备SPI复合膜,通过对贮藏期间SPI复合膜机械性能、水分含量和甘油迁出率进行跟踪测定,比较分 析甘油经改性后制备的增塑剂对SPI复合膜的机械性能稳定性、保水性、甘油迁出率稳定性及微观结构的影响。研 究结果表明：与未改性甘油增塑的SPI复合膜相比,改性后制备的机械性能稳定性最高的SPI复合膜为生物甘油基聚 酯（生物聚甘油和脂肪酸的质量比为1∶1）增塑的复合膜,其拉伸强度稳定性提高了18.08%,断裂延伸率稳定性提高 了34.52%,水蒸气透过系数稳定性提高了14.68%,水分含量稳定性提高了17.02%,甘油迁出率稳定性提高了74.28%, 膜体系的紧密性和连续性增强,且其表面形成了致密的空间网状结构。生物甘油基聚酯的添加一定程度上提高了SPI 复合包装薄膜的机械性能稳定性,为其更广泛的实际应用提供了重要的理论参考和技术支持。     

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier,Mechanical, and Thermal Properties

Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.     

低温储藏条件对大豆分离蛋白膜理化特性的影响

以大豆分离蛋白为原料制得可食性膜,研究在不同低温储藏条件下其功能特性,包括机械性能和阻隔性能的变化。结果显示:随冷藏温度的升高,其功能特性变化较为缓慢。而随冻藏温度的降低,断裂延伸率下降尤为明显,抗拉强度和脂质阻隔能力变化趋势次之,水蒸气透过率升高缓慢。冷藏时间与断裂延伸率呈显著正相关(p<0.05)。冷藏时间与水蒸气透过率和油脂渗透系数均呈极显著正相关(p<0.01)。冻藏时间与水蒸气透过率和油脂渗透系数呈显著正相关(p<0.05)和极显著正相关(p<0.01)。     

Effect of glycosylation on the mechanical properties of edible soy protein packaging film

In this paper, we explore the glycosylation conditions (glucomannan content, reaction time, temperature and humidity) to probe the relationship between glycosylation and mechanical properties of soy protein isolate (SPI) film. The mechanical properties were characterized by studying the tensile strength (TS) and elongation at break (EB). Furthermore, degree of glycosylation, free glucomannan content, surface hydrophobicity, sulfhydryl groups content, lysine and arginine content of glycosylation soy protein with different reaction time were investigated to certify the significant effect of glycosylation on mechanical properties of soy protein film. What is more, the comparison of TS and EB, contact angle values and water vapor permeability of glycosylation SPI (GSPI), SPI and mixture of SPI and glucomannan films showed the excellence of GSPI. At the end, the analysis of scanning electron microscope was applied to reveal the effect of glycosylation on the structure of films. These results suggested that glycosylation with glucomannan is an ideal method to enhance the mechanical properties of soy protein isolate film.     

可食性大豆分离蛋白保鲜膜的研制

试验以大豆分离蛋白为主要原料,对其与甘油制膜的成膜工艺进行研究。通过单因素试验考察大豆分离蛋白与甘油的比例、成膜pH值及其成膜温度对保鲜膜的各项性能-透水率、透光率、断裂应力、延伸率,及水溶性的影响。试验结果表明:随蛋白与甘油比例增大膜性能先达到最大然后下降。成膜温度与膜性能正相关。pH值必须远离6,但pH值高于9时膜性能没有显著提高颜色却显著变黄。综合分析得出最佳成膜大豆分离蛋白与甘油的比例为2.5∶1,pH值为8,温度为95℃。     

Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation

The modification of soy protein isolate (SPI) with different amounts of a naturally occurring cross-linking agent (genipin, Gen) and glycerol used as plasticizer was carried out in this work. The films yielded were cast from heated and alkaline aqueous solution of SPI, glycerol and Gen and then dried in an oven. Total soluble matter, water vapor permeability and mechanical properties were improved by adding small amounts of Gen. These properties were not significantly affected (P ? 0.05) by additions exceeding 2.5% (w/w of SPI). The opacity and cross-linking degree were linearly increased with the addition of Gen, whereas the swelling ratios in water were decreased. All the films were submitted to degradation under indoor soil burial conditions and the weight loss of the films was measured at different times. This study revealed that the film biodegradation time can be controlled or modified from at least 14 to 33 days. The tests performed showed the potential of Gen to improve the SPI film properties, in which the possibility of employing such new films as biodegradable food packaging was raised.     

乙二醇二缩水甘油醚/蒙脱土协同增强大豆蛋白膜的性能研究

为了提高大豆分离蛋白(SPI)材料的耐水性能与力学性能,扩大其在食品工业领域的应用。本研究以SPI和蒙脱土(MMT)为原料,乙二醇二缩水甘油醚(EGDE)为交联剂,制备SPI/MMT复合膜,并对其物理力学性能及水阻隔性能进行探究。结果表明:MMT和EGDE的加入均能够有效提高复合膜的物理力学性能,当SPI复合膜中同时添加MMT和EGDE(20%)时,各项性能最佳,复合膜拉伸强度为14.95 MPa,比纯SPI膜增加了239.77%、弹性模量增加88.98%、含水率降低16.12%、吸湿性降低31.07%、总溶解物降低39.68%、水蒸气透过率降低35.85%。EGDE与MMT的协同增强作用,提高了SPI复合膜的物理力学性能与水阻隔性。     

Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano–Soy Based Edible Films

ABSTRACT:  Water-soluble extracts from Mexican oregano ( Lippia graveolens ) were incorporated into soy protein isolate (SPI) films. Water vapor permeability, mechanical properties, and antioxidant ability were evaluated. All the extracts were capable of scavenging DPPH radicals in a concentration-dependent fashion; the IC₅₀ values were obtained. Oregano extracts were incorporated into SPI films plasticized with sorbitol, glycerol, and glycerol–sorbitol 1:1. The addition of the extracts resulted in an increase in the water vapor permeability values and provided a dark reddish film appearance. Changes in tensile strength as well as elongation values were observed. The oregano SPI films exhibited antioxidant properties in a concentration-dependent fashion.