纳米SiO_2改性大豆蛋白/聚乙烯醇复合薄膜的研究  

Study on soy protein/polyvinyl alcohol composite films modified by nano-SiO_2

作　　者：尹国平[1,2] 陈志周[1,2] 刘冰[1,2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省农产品加工工程技术研究中心,河北保定071000

出　　处：《食品工业科技》2013年第18期110-113,118,共5页Science and Technology of Food Industry

基　　金：河北省科技计划基金项目(10225151)

摘　　要：为增强大豆蛋白/聚乙烯醇(PVA)复合薄膜的综合性能,以薄膜拉伸强度、断裂伸长率、透光率、吸水率为主要评价指标,通过隶属度函数综合评价方法,研究了纳米SiO2对大豆蛋白/聚乙烯醇复合膜性能的影响。实验结果表明:纳米SiO2添加量,分散剂的添加量,pH对膜的性能均有影响。当加入1.0%的SiO2纳米粒子(占大豆蛋白和PVA干重),1.5%的聚乙烯基吡咯烷酮(占纳米粒子干重),膜液的pH控制在4.0时,复合薄膜的综合性能最好,拉伸强度为9.71MPa,断裂伸长率为89.86%,透光率为25.07%,吸水率为48.35%。To modify the comprehensive properties of soy protein/polyvinyl alcohol（PVA） films,effects of reducing agents on the properties of the films were studied. The tensile strength,elongation,transmittance and water absorption of the films were compared. Furthermore,a vague mathematics model was used to evaluate quality of the films, Experimental results showed that the addition of nano-SiO2,addition of dispersant and pH of film liquid all had effects on the properties of the soy protein/PVA films. And the optimum film-forming conditions were 1.0% SiO2 nanoparticles（based on the dry weight of soy protein and PVA）, 1.5% PVP（based on weight of SiO2 nanoparticles） and pH4.0,then tensile strength,elongation,transmittance and water absorption of the films were 9.71MPa, 89.86%, 25.07%, 48.35%, respectively.

关 键 词：纳米SIO2 大豆蛋白 聚乙烯醇 分散剂 工艺优化 

分 类 号：TS206.4[轻工技术与工程—食品科学]