微晶纤维素对大豆分离蛋白可食性复合膜性能的影响  

Effect of microcrystalline cellulose on properties of soy protein isolating edible films

作　　者：刘欢[1] 王新伟[1] 贺连斌[1] 马中苏[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《食品与机械》2010年第6期86-88,共3页Food and Machinery

基　　金：国家高技术研究发展计划(863计划;编号:2008AA10Z308);吉林省科技发展计划项目(编号:20060717)

摘　　要：以大豆分离蛋白(SPI)为主要成膜基材,添加微晶纤维素(MCC),研究不同微晶纤维素质量分数对复合膜力学性能、表观性能和阻气性能的影响。通过差示扫描量热分析(DSC),研究大豆分离蛋白与微晶纤维素的相互作用。结果表明:微晶纤维素质量分数为30%～40%时,复合膜的力学性能较好;微晶纤维素质量分数为30%时,复合膜的阻气性能最佳。因此,微晶纤维素能够改善大豆分离蛋白膜的性能;当微晶纤维素质量分数为30%时,复合膜综合性能最佳。The research aimed to improve the properties of soy protein isolating（SPI）films by adding microcrystalline cellulose（MCC）. The objective of this work was to investigate the influence of microcrystalline cellulose on mechanical properties,apparent properties and gas barrier properties of the films.By analysis of DSC,the interaction of SPI and MCC were further discussed.The result shows that：the mechanical properties of composite films were optimum when MCC content was 30%～40%;and the gas barrier properties of composite films were optimum when MCC content was 30%.So MCC could improve the properties SPI film,and the properties of composite films were optimum when MCC content was 30%.

关 键 词：可食膜 大豆分离蛋白 微晶纤维素 

分 类 号：TQ936.2[化学工程]