| 盐对可食性大豆分离蛋白膜亲水性影响的研究 |
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| 引用本文： | 王威娜,叶君,熊犍.盐对可食性大豆分离蛋白膜亲水性影响的研究[J].食品工业科技,2011(5):156-158. |
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| 作者姓名： | 王威娜 叶君 熊犍 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 华南理工大学轻工与食品学院,广东广州,510640;华南理工大学制浆造纸工程国家重点实验室,广东广州,510640 |
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| 基金项目： | 国家"973"计划项目，国家自然科学基金资助项目 |
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| 摘 要： | 在大豆分离蛋白(SPI)膜中添加NaCl、Na2CO3、Na2S2O3、Na3PO4、Na4P2O7、ZnCl2和FeCl3,通过研究膜的水分含量(WC)、可溶性干物质(TSM)、水蒸气透过系数(WVP)及其动态接触角(DCA)系统考察盐对SPI膜亲水性的影响。结果表明:NaCl和FeCl3使得SPI膜的WC分别增加7.4%和15.5%,Na4P2O7、Na2S2O3、Na3PO4、Na2CO3和ZnCl2分别使WC减少18.8%、18.9%、3.8%、7.6%和16.1%;NaCl和Na2S2O3使SPI膜的TSM略有增加,但Na3PO4、Na2CO3、Na4P2O7、ZnCl2和FeCl3使TSM分别降低32.3%、13.7%、7.1%、12.7%和23.9%;Na3PO4、Na4P2O7、Na2CO3和Na2S2O3及ZnCl2分别使WVP增加88.9%、51.4%、36.5%、28.7%和21.0%,NaCl不改变膜的WVP,而FeCl3使膜的WVP值略有下降;NaCl、Na2CO3、Na2S2O3和FeCl3使SPI膜在极性和非极性溶剂中的DCA均降低,而Na3PO4、Na4P2O7和ZnCl2使得SPI膜在极性和非极性溶剂中的DCA均提高。
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| 关 键 词： | 盐 SPI膜 亲水性 |
Effects of salts on hydrophilicity of edible soy protein isolate films |
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| WANG Wei-na,YE Jan,XIONG Jian.Effects of salts on hydrophilicity of edible soy protein isolate films[J].Science and Technology of Food Industry,2011(5):156-158. |
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| Authors: | WANG Wei-na YE Jan XIONG Jian |
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| Affiliation: | WANG Wei-na1,YE Jun1,2,XIONG Jian1,(1.College of Light Chemistry and Food Science,South China University of Technology,Guangzhou 510640,China,2.State Key Laboratory of Pulp and Paper Engineering,China) |
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| Abstract: | The effects of NaCl,Na2CO3,Na2S2O3,Na3PO4,Na4P2O7,ZnCl2 and FeCl3 on hydrophilicity of soy protein isolate(SPI)films were studied,which involved the water content(WC),total soluble matter(TSM),water vapor permeability(WVP)and dynamic contact angle(DCA).The results showed that,comparing with the SPI film,the WC of SPI films with NaCl and FeCl3 increased 7.4% and 15.5%,however that with Na4P2O7,Na2S2O3,Na3PO4,Na2CO3 and ZnCl2 decreased WC by 18.8%,18.9%,3.8%,7.6% and 16.1% respectively.The TSM of SPI films wi... |
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| Keywords: | salts SPI film hydrophilicity |
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