大豆蛋白/高直链淀粉共混物的制备和表征  

Characterization of Soy Protein/High Amylose Starch Blends and Its Preparation

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]贺州学院化学与生物工程学院,广西贺州542800 [2]北海职业学院海洋食品研发中心,广西北海536000 [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510632

出　　处：《塑料科技》2014年第6期80-84,共5页Plastics Science and Technology

基　　金：广西自然科学基金(桂科自0991268)

摘　　要：采用模压成型方法制备了大豆蛋白/高直链淀粉共混物,并采用红外光谱仪、扫描电子显微镜、动态力学分析仪、热重分析仪、万能材料试验机表征了共混物的结构与性能特征。结果表明:大豆蛋白/高直链淀粉共混物中高直链淀粉与大豆蛋白之间发生氢键作用;当高直链淀粉含量为3.25%时,大豆蛋白/高直链淀粉共混物的断面呈现出均匀的组织结构,在动态力学性能图谱中没有新的损耗峰出现,表明材料中大豆蛋白和高直链淀粉之间具有一定的相容性,并且该材料的拉伸强度、断裂伸长率和断裂能相对于未共混物分别提高了6.36%、29.49%和21.62%;大豆蛋白/高直链淀粉共混物的热稳定性和耐水性下降。Soy protein/high amylase starch blends were prepared via compression molding technology, the structure and properties were investigated using Fourier transform infrared spectroscopy, scanning electron microscopy, dynamic mechanical thermal property analyzer, thermo gravimetric analyzer and mechanical test. The results show that： hydrogen bonds exist between soy protein and high amylose starch in blends. When the content of high amylose starch is 3.25%, fracture surface of soy protein/high amylose starch blends forms uniform structure, and no new peak appears, indicating good compatibility between soy protein and high amylose starch, and tensile strength, elongation at break, energy at break of the blends increase by 6.36%, 29.49% and 21.62% respectively. Thermal properties and water resistance of the blends decrease.

关 键 词：大豆蛋白 高直链淀粉 共混 模压成型 

分 类 号：TQ317[化学工程—高聚物工业]