SPI/MC共混可食膜的性能研究  

Study on the properties of blend edible films from soy protein isolate and methyl cellulose

作　　者：宋臻善[1] 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：《食品工业科技》2009年第8期277-279,共3页Science and Technology of Food Industry

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：研究了甲基纤维素(MC)对以甘油为增塑剂的大豆分离蛋白(SPI)膜物理性质的影响。结果表明:SPI膜的抗拉强度和表面疏水性随着MC添加量的增加而显著提高(P≤0·05),在添加量为20·0%(w/w,SPI)时相对于对照样分别提高了66·32%和25·39%;断裂伸长率随着MC添加量的增加而先增大后降低,在添加量为10·0%时最大;膜的透光率、水分含量、可溶性干物质总量和水蒸气透过系数随着MC添加量的增加而降低(P≤0·05),在添加量为20·0%时相对于对照样分别降低了41·58%、14·02%、26·55%和20·86%。The effect of methyl cellulose（MC） on glycerin plasticized soy protein isolate （SPI）films studied.The results showed that the tensile strength （TS） and surface hydrophobicity （ S°） values of increased with the addition amount of MC.With addition of MC at 20.0% （w/w, SPI）, the TS and significantly increased（ P ≤0.05）by 66.32% and 25.39%, respectively.The elongation at break（EB） of the has been the films S° values films had the largest value with the addition of MC at 10.0% .The transparency, water content （ WC）, total soluble matter （TSM） and water vapor permeability （WVP）values of the films decreased with the addition amount of MC.With addition of MC at 20,0% （ w/w, SPI）, the transparency,WC, TSM and WVP values significantly decreased （ P ≤0.05） by 41.58%, ]4.02% ,26.55 %, and 20.86%, respectively.

关 键 词：可食性膜 大豆分离蛋白 甲基纤维素 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]