pH为中性的大豆分离蛋白膜的制备及特性  

作　　者：包惠燕[1] 郭乾初[2] 欧仕益[1] 李爱军[1] 傅亮[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632 [2]香港理工大学应用生物与化学科技系

出　　处：《食品工业科技》2004年第12期56-59,共4页Science and Technology of Food Industry

摘　　要：以大豆分离蛋白、甘油、阿魏酸为组成成分的成膜溶液调pH为中性,热处理后铺板干燥,揭膜,在相对湿度为52%的环境下平衡48h后测定膜的抗拉强度、断裂伸长率、颜色等。结果表明,阿魏酸的添加方法和添加量对膜的这些特性都有显著影响;阿魏酸的添加可显著增加膜的拉伸张力(20.2%～34.5%)和断裂伸长率(62.5%～94.3%),但也使膜的颜色变深;阿魏酸使pH为中性的大豆分离膜的机械性能可与通常在pH9或以上制备的这类膜相媲美,这使大豆分离蛋白膜有了更广泛的潜在应用前景。Preparation of edible soybean protein isolate (SPI) film at neutral pH is studied. Films were casted from heated(80℃ for 30min) neutral aqueous solutions of SPI(5g/100mL water) , glycerol(40%, 50%,or 60% w/w of SPI), and ferulic acid(0%, 2%, 4%, or 6% w/w of SPI), and dried in an oven at 50℃. Tensile strength(TS), percent of elongation at break(E), and color values(L,a,and b), were examined after conditioning film samples at 25℃ and 52% relative humidity (RH) for 2 days. The addition of ferulic acid(100～300mg) resulted in increase in both E and TS to different extent at different level(20.2%～34.5% in E, and 62.5%～94.3%). The addition of ferulic acid made it possible to prepare SPI films with acceptable mechanical characteristics from neutral solutions. Increased darkness, redness, and yellowness, evidenced by smaller L values and greater+a and+b values, were noted for films with high amounts of ferulic acid.

关 键 词：大豆分离蛋白(SPI) 阿魏酸 膜 机械特性 颜色 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]