TG-B改性大豆蛋白/聚乙烯醇复合薄膜研究  

The Study on Soy Protein/Polyvinyl Alcohol Composite Films Modified by TG-B

作　　者：滑艳稳[1] 申亚倩 陈志周[1,2] 安永超[1] 

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：《包装学报》2014年第1期16-21,共6页Packaging Journal

基　　金：河北省科技计划基金资助项目(10225151)

摘　　要：为了提高大豆蛋白/聚乙烯醇复合薄膜的综合性能,以薄膜的拉伸强度、断裂伸长率、透光率、吸水率为主要评价指标,通过引入隶属度函数综合评价薄膜性能,研究了谷氨酰胺转氨酶TG-B对大豆蛋白/聚乙烯醇复合薄膜性能的影响。试验结果表明:TG-B的添加质量分数、反应pH、成膜温度对薄膜性能的影响较大,当TG-B的添加质量分数为1.0%,反应pH值为6.0,成膜温度为50℃时,大豆蛋白/聚乙烯醇复合薄膜的综合性能最优;在此条件下,薄膜的抗张强度、断裂伸长率、透光率和吸水率分别为8.26 MPa,53.80%,16.23%和67.76%,与未添加TG-B的空白对照相比,其抗张强度、断裂伸长率、透光率分别提高了75.4%,162.9%,27.2%,吸水率降低了25.6%。To improve the comprehensive properties of soy protein/polyvinyl alcohol films, the effects of reducingagents on the properties of the films were studied. The tensile strength, elongation, transmittance and water absorption ofthe films were compared. Furthermore, a vague mathematics model was used to evaluate the quality of the films. Theexperimental results showed that the concentration of TG-B, the reaction of pH, film-forming temperature all have greatinfluences on film properties. When the mass fraction of TG-B was 1.0%, with reaction pH of 6.0, film-forming temperatureof 50 ℃, soybean protein / PVA composite films had the best performance. In this condition, tensile strength, elongation,transmittance and water absorption of the film were 8.26 MPa, 53.80%, 16.23% and 67.76% respectively. Compared with theblank without adding TG-B, tensile strength, elongation, transmittance were increased by 75.4%, 162.9%, 27.2%, while waterabsorption of the film decreased by 25.6%.

关 键 词：TG-B 大豆蛋白 聚乙烯醇 性能 

分 类 号：TQ325.9[化学工程—合成树脂塑料工业]