壳聚糖添加量对大豆分离蛋白复合包装材料性能的影响  

Effect of Chitosan Addition on Properties of Soybean Protein Isolate Composite Packaging Materials

作　　者：郭晓飞[1] 张超[1] 李武[1] 马越[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品科学》2014年第1期93-96,共4页Food Science

基　　金：北京市优秀人才项目(2010D002020000012)

摘　　要：研究壳聚糖添加量对大豆分离蛋白复合材料机械性能、阻隔性能、颜色和结构的影响,以提高大豆分离蛋白可食性包装材料的性能。结果表明:当壳聚糖与大豆分离蛋白的质量比为1∶1时,复合材料的综合性能最佳,其抗拉强度提高,断裂伸展率、水蒸气透过率和氧气透过率降低,颜色略微发黄。红外光谱分析结果显示提高复合材料的机械性能和阻隔能力的主要原因可能是大豆分离蛋白与壳聚糖之间形成醚键或C-N键。The effect of chitosan addition on the color, mechanical properties and barrier properties of soybean protein isolate （SPI） composite packaging materials was evaluated. The composite packaging materials showed the best properties when the ratio of chitosan to SPI was 1：1. The tensile strength of the composite packaging materials increased, while the elongation at break, water vapor permeability and oxygen permeability decreased. Moreover, the color turned slightly yellow within the range of consumer acceptance. The formation of ether linkage or C--N bond between SPI and chitosan could be the major reasons for the improvement of these properties.

关 键 词：大豆分离蛋白 壳聚糖 包装材料 阻隔性能 红外光谱. 

分 类 号：TS201.2[轻工技术与工程—食品科学]