阴离子对SPI膜性能的影响  

Influence of Anion on the Performance of SPI Films

作　　者：王威娜[1] 熊犍[1] 叶君[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：《现代食品科技》2008年第11期1093-1095,共3页Modern Food Science and Technology

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：本论文采用湿法工艺制备可食性大豆分离蛋白膜(SPI),通过添加氯离子、硫代硫酸根离子、碳酸根离子、焦磷酸根离子、磷酸根离子,考察了阴离子价态对SPI膜性能的影响。结果显示,阴离子价态对SPI膜的透光率没有影响;使SPI膜的WVP增加;添加有2.0%(w/wSPI)的CO32-的SPI膜的整体性能比较好。In this paper, the wet process was adopted to prepare edible soy protein isolate （SPI） films. Effects of anions, including CI ,CO3^2-,PO4^3-,P2O7^4- and S2O3^2-, on the performance of SPI films were studied. The results showed that anions had no effect on the transparency of the SPI film, but increased the water vapor permeability （WVP）. Better performance of SPI films was found using 2.0%（w/w SPI） of CO3^2-.

关 键 词：阴离子 膜 膜性能 

分 类 号：TS206[轻工技术与工程—食品科学]