超声辐射对大豆分离蛋白膜性能的影响  

Effect of ultrasonic on the properties of edible films based on soy protein isolate

作　　者：宋臻善[1] 熊犍[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第5期94-97,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20436020)和(50573025);广东省"十五"攻关农产品加工重大专项(A20301)

摘　　要：研究了超声辐射在频率为20kHz,功率为800W条件下,不同处理时间对大豆分离蛋白膜性能的影响。结果表明,超声辐射对膜性能有明显的改善作用。经超声辐射处理2min可以显著提高膜的抗拉强度,相对于对照样提高了64.08%(P≤0.05);同时也明显降低了膜的水蒸汽透过系数,相对于对照样降低了25.70%(P≤0.05)。经超声处理后的膜机械强度和阻湿性能均得到了提高,同时具有均匀透明的外观。The effect of ultrasonic radiation with a frequency of 20kHz and a power of 800W treated for different time on edible films based on soy protein isolate （SPI） has been studied. The results showed that ultrasonic radiation had an obvious effect on improving the properties of SPI films . Treated with ultrasonic radiation for 2 minutes significantly increased （P≤0.05）the tensile strength （TS）of the films by 64.08%, and simultaneously significantly decreased （P ≤0.05）water vapor permeability （WVP）values of the SPI films by 25.70%. Ultrasonic radiation both improved the mechanical and water barrier properties of the SPI films, and at the same time had a homogeneous and transparent appearance.

关 键 词：可食膜 大豆分离蛋白 超声 性能 

分 类 号：TS201.21[轻工技术与工程—食品科学]