| 大豆分离蛋白成膜工艺优化 |
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| 引用本文： | 张民,秦培军,刘丁玉. 大豆分离蛋白成膜工艺优化[J]. 现代食品科技, 2011, 27(4): 404-407 |
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| 作者姓名： | 张民 秦培军 刘丁玉 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 本文以大豆分离蛋白(SPI)为成膜基质,研究了单宁、可溶性淀粉、微波、超声及干热处理对SPI膜性能的影响,并优化了SPI成膜工艺,结果表明:单宁与可溶性淀粉可极显著(P<0.01)降低膜的透光率、水溶性、氧气及水蒸气透过性,可溶性淀粉可极显著(P<0.01)提高膜的抗拉伸强度;微波与超声处理可极显著(P<0.01)降低...
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| 关 键 词： | 大豆分离蛋白 可食膜 成膜工艺 性能 |
Optimal Technology of Soy Protein Isolate Filming |
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| ZHANG Min,QIN Pei-jun,LIU Ding-yu. Optimal Technology of Soy Protein Isolate Filming[J]. Modern Food Science & Technology, 2011, 27(4): 404-407 |
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| Authors: | ZHANG Min QIN Pei-jun LIU Ding-yu |
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| Affiliation: | (College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The effects of tannin,soluble starch,thermal treatment,ultrasonic and microwave treatment on properties of SPI films were explored.The parameters of filming technology of SPI were studied.The results showed that additional of tannin or soluble starch in the film decreased(P<0.01) transparency,water-solubility(WS),water vapor permeability(WVP) and the oxygen permeability significantly,and additional of soluble starch increased(P<0.01) tensile strength(TS) greatly.The ultrasonic or microwave treatment decreased WS and the oxygen permeability(P<0.01),while increased transparency(P<0.01).Microwave treatment decreased TS(P<0.05) significantly.Thermal treatment decreased(P<0.01) WS,TS and WVP,and increased transparency.The optimum film-forming parameters were as follows:keeping SPI at 60℃ for 6 h,0.15 g of tannin,0.1 g of soluble starch,2.5 g of GLY,microwave treating for 5 min at 100 W and ultrasonic treating for 15 min at 80 W. |
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| Keywords: | soy protein isolate edible film film-forming technology properties |
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