谷氨酰胺转氨酶对大豆蛋白/PVA复合薄膜性能的影响  

Effect of Transglutaminase on Properties of Soy Protein/PVA Composite Film

作　　者：滑艳稳[1,2] 陈志周[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：《包装与食品机械》2014年第2期19-23,共5页Packaging and Food Machinery

基　　金：河北省科技计划基金项目(10225151)

摘　　要：以大豆蛋白和聚乙烯醇(PVA)为主要原料,以抗张强度、断裂伸长率、透光率、吸水率为评价指标,通过单因素试验和正交试验,研究了谷氨酰胺转氨酶(简称TG)对大豆蛋白/PVA复合薄膜性能的影响。试验结果表明:当反应pH为5.0,反应温度为55℃,TG添加质量分数为0.20‰时得到性能最佳的复合薄膜;在最佳条件下,薄膜的抗张强度、断裂伸长率、透光率和吸水率分别为8.06 MPa,89.97%,30.8%和46.43%。Soybean protein and polyvinyl alcohol （PVA） as the main material, the tensile strength, elongation,transmittance and water absorption of the films were compared to index for the evaluation of the films.In order to investigate the effect of transglutaminase on the properties of soy protein /PVA composite film.The property of the composite film was studied through single -factor experiments and orthogonal experiment.The results showed that when the pH of reaction is 5.0,temperature of reaction is 55℃,mass fraction of TG is 0.20‰,soy protein/PVA composite film has the best performance .In this condition,tensile strength,elongation,transmittance and water absorption of the film were8.06 MPa, 89.97%,30.8%and 46.43%.

关 键 词：谷氨酰胺转氨酶 大豆蛋白 聚乙烯醇 薄膜 性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]