大豆分离蛋白和谷朊粉复合膜的研究  

Composite Films from Soy Protein Isolate and Wheat Gluten Protein

作　　者：王翀[1,2] 张春红[1] 刘婷[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]沈阳市粮食局,沈阳110003

出　　处：《粮食加工》2009年第3期50-54,共5页Grain Processing

基　　金：辽宁省科技厅科技攻关课题(2004205001)

摘　　要：研究分析了影响大豆分离蛋白和谷朊粉复合膜的成膜因素,及各种因素对复合膜性能的影响。对正交试验结果采用极差分析和综合评分法进行评定,制备综合性能好的可食性膜的最佳条件为:谷朊粉和大豆分离蛋白的比例为1:5,甘油用量为20%,pH值为11,预热处理温度和时间分别为80℃和40 min。此时,膜的透光率、拉伸强度、撕裂强度、水分含量和水蒸气透过率依次为60.5%、38.38 MPa、198.02 N/mm、13.87%和0.507(g.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 value 11, preheating temperature and time for 80℃ and 40 min, and film obtained from this condition has transparency, tensile strength, tear strength, moisture content, and water vapor permeability of 60.5% ,38.38 MPa,198.02 N/mm, 13.87%和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：TS201.2[轻工技术与工程—食品科学]