大豆蛋白/谷朊粉复合材料的结构和性能  

Structure and Properties of Soy Protein/Wheat Gluten Power Composites

作　　者：邹文中[1,2] 温其标[3] 杨晓泉[3] 温静娴[4] 潘志民 张小芳[1,2] 邹艾一 

机构地区：[1]北海职业学院海洋食品研发中心,广西北海536000 [2]贺州学院化学与生物工程学院,广西贺州542800 [3]华南理工大学轻工与食品学院,广东广州510640 [4]广西大学材料科学与工程学院,广西南宁530004 [5]鹤山市东古调味食品有限公司,广东鹤山529738 [6]暨南大学化学系,广东广州510640

出　　处：《现代食品科技》2014年第3期7-12,共6页Modern Food Science and Technology

基　　金：广西自然科学基金项目(桂科自0991268)

摘　　要：通过模压成型方法制备了一系列大豆蛋白(SP)/谷朊粉(WGP)复合材料,并研究了复合材料的动态力学性能、热稳定性、力学性能、吸水性能、微观结构和形态。结果表明:红外光谱显示复合材料中大豆蛋白与谷朊粉之间发生氢键作用;扫描电镜和动态力学分析证实,当谷朊粉含量低于28%时,大豆蛋白/谷朊粉复合材料的组织结构均匀,未出现新的损耗峰,表明谷朊粉与大豆蛋白发生共塑化、形成均相体系,且相容性良好;当谷朊粉含量为3.5%时,复合材料的热稳定性提高,并且材料的拉伸强度、断裂伸长率和断裂能分别比非复合材料增大0.33 MPa、31.21%和0.37 kJ/m2,表明复合材料的强度、延伸性、韧性改善;复合材料的2 h吸水率和24 h吸水率均减小,表明谷朊粉的加入显著提高了该材料的抗水性。Soy protein （SP）/wheat gluten power （WGP） composites were prepared via thermo-press-mixing technology, and dynamic mechanical properties, thermal stability, mechanical properties, water absorption, structure and morphology of the composites were investigated. The results showed that hydrogen bonds were formed between soy protein and wheat gluten in SP/WGP composites. Scanning electron microscopy and dynamic mechanical thermal analysis revealed that SP/WGP composites exhibited homogeneous structure, and no new peak appeared, indicating good compatibility and plasticization occurred between soy protein and wheat gluten. When the content of wheat gluten was 3.5%, thermal stability of SP/WGP composites was improved. The tensile strength, elongation at break, and fracture energy of the composites increased by 0.33 MPa, 31.21% and 0.37 kJ/m2, respectively, when compared with non-composite material. Water absorption of SP/WGP composites decreased, which suggested that water resistance of the composites was improved.

关 键 词：大豆蛋白 谷朊粉 复合材料 模压成型 

分 类 号：TS201.2[轻工技术与工程—食品科学]