磷酸盐对大豆分离蛋白塑料性能影响的研究  

作　　者：胡坤[1] 方少瑛[1] 王秀霞[1] 陈漫霞[1] 王林静[1] 

机构地区：[1]广东药学院公共卫生学院,广东广州510310

出　　处：《食品工业科技》2007年第4期121-123,127,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金博士科研启动基金(04300625)

摘　　要：研究了酸性磷酸盐(六偏磷酸钠和焦磷酸二氢二钠)和碱性磷酸盐(焦磷酸钠)对20%甘油增塑的大豆分离蛋白塑料拉伸性能、吸水性能、微观结构和蛋白质变性温度Td的影响。结果表明,添加磷酸盐使甘油增塑的大豆分离蛋白塑料由柔性转变为刚性。焦磷酸钠大大增加了塑料的吸水率,而添加较高剂量的六偏磷酸钠或焦磷酸二氢二钠降低了塑料的吸水率。添加8%的焦磷酸二氢二钠使大豆分离蛋白的变性温度降低了近10℃。酸性磷酸盐可以作为制备刚性大豆分离蛋白塑料的良好填充剂。Effects of acidic phosphates （sodium hexametaphosphate and disodium dihydrogen pyrophosphate） and basic phosphate （sodium pyrophosphate） on tensile properties, hydroscopicity, microstructure and denaturation temperature （Td） of soy protein plastic plasticized by 20% glycerin were studied. The results show that flexible soy protein plastic with 20% glycerin turned into rigid form with the addition of phosphates, and plastic hydroscopicity was significantly increased when sodium pyrophosphate had been added, but decreased by adding higher dosage of sodium hexametaphosphate or disodium dihydrogen pyrophosphate. The Td of soy protein isolates was decreased by 10~C with the addition of 8% disodium dihydrogen pyrophosphate. The results also indicate that acidic phosphates were good filler for processing rigid protein plastic.

关 键 词：大豆分离蛋白 塑料 磷酸盐 填充剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]