大豆分离蛋白与谷朊粉可食性复合膜研究  

Propertion of cross-linked soy protein isolate and wheat gluten protein based films

作　　者：王翀[1] 张春红[1] 赵前程[2] 刘婷[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]大连水产学院食品工程学院,辽宁大连116023

出　　处：《粮食与油脂》2009年第3期21-24,共4页Cereals & Oils

基　　金：辽宁省科技厅科技攻关课题(2004205001)

摘　　要：该文报道影响大豆分离蛋白与谷朊粉复合膜成膜因素,分析各种因素对复合膜性能影响,并对正交试验结果采用极差分析和综合评分法进行评定,得到制备综合性能良好的可食性膜最佳条件为:谷朊粉与大豆分离蛋白比例为1∶5,甘油量为20%,pH为11,预热处理温度和时间分别为80℃和40min;此时,膜的透光率、拉伸强度、撕裂强度、水分含量和水蒸汽透过率依次为60.5%、38.38MPa、198.02N/mm、13.87%和0.507g·mm/kPa·h·m2。The factors influencing the film-forming of soy protein isolate and wheat gluten protein were discussed and the effects of these factors on the properties of composite films were analyzed. The results of orthogonal test were evaluated by range analysis and synthesis scoring method. The optimum film-forming condition of composite film was： proportion of WG and SPI for 1 ： 5, concentration of glycerin for 20%, pH 11, preheating temperature and time for 80 ℃ and 40 min. And film obtained from this condition has transparence, tensile strength, tear strength, moisture content, and water vapor permeability of 60.5 %, 38.38 MPa, 198.02 N/mm, 13.87%, 0.507 g·mm/kPa·h· m^2, respectively.

关 键 词：大豆分离蛋白 谷朊粉 蛋白膜 

分 类 号：TS201.21[轻工技术与工程—食品科学]