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大豆分离蛋白食品包装薄膜的制备条件研究
引用本文:张华江,迟玉杰,孙波,王喜波,夏宁.大豆分离蛋白食品包装薄膜的制备条件研究[J].食品科学,2010,31(4):280.
作者姓名:张华江  迟玉杰  孙波  王喜波  夏宁
作者单位:东北农业大学食品学院;
基金项目:黑龙江省科技攻关计划项目(国际合作)项目(WB07A01); 哈尔滨市科技创新人才研究专项资金项目(2007RFQXN015)
摘    要:以大豆分离蛋白为主要原料,在一定条件下与增塑剂、还原剂等发生共价交联反应,通过单因素试验和正交试验对成膜配方、成膜条件的研究,及薄膜理化指标的测定和微观结构分析,制备出可以降解,并具有一定机械强度、弹性、阻气性、阻水性的复合蛋白薄膜。结果表明:采用亚克力材质板槽制膜,干燥温度60℃,时间2h,成膜配方是大豆分离蛋白质量浓度4.0g/100mL、增塑剂2.0g/100mL、还原剂0.1g/100mL;抗拉强度可达61.892N,透H2O性16.204mg/(cm2·d),透O2性0.313mg/(cm2·d),透CO2性2.899mg/(cm2·d)。该产品可部分替代塑料用于食品包装领域,减少环境污染,是一种具有开发前景的绿色包装材料。

关 键 词:大豆分离蛋白  薄膜  性能  制备  

Preparation of Soy Protein Isolate-based Food Packaging Films
ZHANG Hua-jiang,CHI Yu-jie,SUN Bo,WANG Xi-Bo,XIA Ning.Preparation of Soy Protein Isolate-based Food Packaging Films[J].Food Science,2010,31(4):280.
Authors:ZHANG Hua-jiang  CHI Yu-jie  SUN Bo  WANG Xi-Bo  XIA Ning
Affiliation:ZHANG Hua-jiang,CHI Yu-jie,SUN Bo,WANG Xi-Bo,XIA Ning (College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Abstract:Soy 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.Results showed that the optimal film formation process was achieved by using casting mold of acryl...
Keywords:soy protein isolate  film  property  preparation  
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