冷冻保藏对大豆分离蛋白膜机械性能的影响  

Study on Effect of Freeze Storage on Mechanical Properties of Soy Protein Isolate Films

作　　者：包惠燕[1] 李爱军[1] 欧仕益[1] 蒙浩荣[1] 杨爱华[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品科学》2005年第1期57-59,共3页Food Science

摘　　要：用大豆分离蛋白(SPI)制备可食性包装膜时,在成膜溶液中分别添加单甘酯、葡萄糖制成大豆分离蛋白膜,将其分别在室温下(RH65%)保存2d以上和在冷冻保藏7d后测定机械性能,发现添加这些物质后制得的膜的机械性能均受到影响:含单甘酯的膜的抗拉强度(TS)增加超过25%,断裂伸长率(E)变化不大;而含葡萄糖的膜TS增加了35%以上,E增加了55%以上。冷冻对各种SPI膜的机械性能有不同影响,对含葡萄糖的SPI膜的抗拉强度影响很大,TS下降达50%,对其他SPI膜的影响不太大,这意味着不含葡萄糖的SPI膜可用于冷冻食品包装。Monoglyceride and glucose were added to the film-forming solution respectively while making soy protein isolate (SPI) film. The mechanical properties were tested after the films were stored at room temperature for 2 d or under frozen condition for 7 d. Both tensile strength (TS) and percent of elongation at break (E) were affected as the substances were added. Compared with the SPI film control, the TS of monoglyceride-containing SPI film increased more than 25%, while the E changed very little. The TS of glucose-containing SPI film increased 35% and the E increased 55%. Freeze storage has different effects on these SPI films. The mechanical properties of glucose-containing SPI film were impaired by frozen, with an average decrease of 50% in TS, while in other cases, freeze storage had no significant influence, which implied that such SPI films would have potential application in food packaging for frozen products.

关 键 词：大豆分离蛋白膜 单甘酯 葡萄糖 冷冻保藏 

分 类 号：TS201.2[轻工技术与工程—食品科学]