可食性SPI/HPC膜的性能  

The Properties of SPI/HPC Edible Films

作　　者：宋臻善[1] 叶君[2] 熊犍[2] 

机构地区：[1]广州合诚实业有限公司,广东广州510530 [2]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》2009年第5期481-483,共3页Modern Food Science and Technology

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

摘　　要：研究了不同浓度的羟丙基纤维素(HPC)对大豆分离蛋白(SPI)膜性能的影响。结果表明,HPC的添加浓度对SPI膜的性能有显著影响。在SPI膜中添加HPC后,膜的抗拉强度明显增加,透光率降低,表面疏水性增大。这表明HPC和SPI分子之间发生了强的相互作用,进一步影响膜的性能。SPI/HPC edible films was prepared by adding hydroxy propyl cellulose （HPC）.to soy protein isolate （SPI） films and the effect of HPC dosage on the properties of the edible film was studied. The results showed that the adding HPC greatly improved tensile strength and surface hydrophobicity of SPI films, while decreased their transparency. The strong interactions of the HEC and SPI moleculars might account for the changes of the SPI/HPC film properties.

关 键 词：大豆分离蛋白 改性纤维素 共混 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]