大豆蛋白和羧甲基葡甘聚糖共混膜的制备和性能  

Study on the preparation and properties of a blend films from soy protein isolated and carboxyl methyl glucomannan

作　　者：詹小卉[1] 陈国锋[1] 李万芬[1] 周君[1] 黄静[2] 姜发堂[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]湖北轻工职业技术学院信息工程系,湖北武汉430070

出　　处：《食品工业科技》2006年第8期144-145,159,共3页Science and Technology of Food Industry

基　　金：武汉市科技计划项目(20036003044)

摘　　要：为了提高大豆蛋白膜的机械和阻湿性能,制备了大豆分离蛋白/羧甲基葡甘聚糖共混膜。用红外光谱、透光率测试、扫描电镜测定表征了其结构,测试了共混膜的力学、抗潮、阻气等性能。结果表明,大豆分离蛋白与羧甲基葡甘聚糖有良好的相互作用,共混膜的力学性能、抗潮性能及阻气性能均有明显提高,其中拉伸强度较羧甲基葡甘聚糖提高了117.6%,吸湿增重较羧甲基葡甘聚糖下降了19.02%,透湿系数下降了40.97%。To improve the mechanical and water vapor barriers properties of soy protein films, blend films of soy protein/Carboxyl Methyl Glucomannan were prepared and characterized by FT-IR. Optical transmittance test and SEM, and its film properties were measured. The results indicated that there was some strong interaction between Soy Protein Isolated and Carboxyl Methyl Glucomannan. The properties of tensile strength, moisture resistance and gas barrier of the blend film increased greatly. Compared with CMKGM, the best tensile strength increased by 117.6%, the moisture absorption increase in weight decreased by 19.02%, and the humidity- penetrate coefficient decreased by 40.97% than CMKGM.

关 键 词：大豆分离蛋白 羧甲基葡甘聚糖 膜性能 

分 类 号：TS206[轻工技术与工程—食品科学]