多糖和交联剂在制备可食性大豆分离蛋白膜中的互作效应研究

为了提高可食性大豆分离蛋白膜的性能 ,研究了多糖与交联剂混合使用对可食性膜性能的影响。结果表明 ,在大豆分离蛋白成膜液中添加 0 .5 % (W/V)的果胶和 0 .1% (W/V)的葡萄糖能有效增加膜的机械强度 ,降低膜对水蒸汽、氧气的透性。因此 ,果胶 -葡萄糖的组合对膜各性能的改善效果较佳。果胶 -葡萄糖能改善大豆分离蛋白成膜特性的可能机理是因为它们增加了蛋白分子之间的交联。

Interaction effect of polysaccharides and cross-linking agents on the properties of edible film prepared from soybean protein isolate

In order to improve the properties of soybean protein isolate (SPI)-based edible film,the interaction effect of polysaccharides and cross-linking agents on the properties of SPI-based edible film was studied. The experimental results show that addition of 0.5%(W/V) pectin and 0.1%(W/V) glucose into film forming solutions of SPI can increase mechanical strength and decrease permeability of water vapor and oxygen. Thus pectin and glucose has good interaction effect. The possible role of pectin and glucose in improving film forming condition and film quality is that they can increase cross-linking between amino acids in and between protein molecules.