阿魏酸对可食性大豆蛋白膜理化特性的影响

用大豆分离蛋白制备可食性包装膜时，在成膜溶液中添加阿魏酸能增加膜的抗拉强度和断裂伸长率，降低膜的水蒸气透性，并减少甘油用量、提高膜的抗氧化性能。阿魏酸的最适添加量为100mg／100g。其主要机理是阿魏酸与蛋白质的某些氨基酸反应而增加了蛋白质的交联度。由于阿魏酸与蛋白质反应后吸收峰红移，暗示阿魏酸的添加有利于膜防止短波辐射，延长食品保质期。

Effect of Ferulic Acid on the Properties of Edible Films Prepared from Soy Protein Isolate

A series of concentration of ferulic acid were tested to add into film-forming solutious when preparing soy protein isolate-based edible film.The results showed that ferulic acid increased the tensile strength,elongation percentage at break and antioxidant activity for fresh lard,but decreased water vapor permeability.The optimal concentration for ferulic acid addition is 100mg/100g.Moreover,ferulic acid can further improve properties of the films after it was oxidized by hydrogen peroxide.The possible mechanism for ferulic acid function is that it reacted with some amino acids in protein and increased cross-linking of protein.It is interesting that the absorbance wavelength for ferulic acid-protein(or amino acids)is much longer than ferulic acid or protein(or amino acids),suggesting that packaging foods with ferulic acid-added films can delay life of foods by reducing short wave irradiation.