阿魏酸在大豆分离蛋白制备可食性膜中的应用  

作　　者：郭乾初[1] 欧仕益[2] 

机构地区：[1]香港理工大学应用生物与化学科技系 [2]暨南大学食品科技研究中心,广州510632

出　　处：《食品工业科技》2002年第1期24-26,共3页Science and Technology of Food Industry

摘　　要：在大豆分离蛋白成膜液中添加0.5mmol/100ml的阿魏酸能增加膜的机械强度,降低膜对水蒸气、氧气、二氧化碳和氮气的透性,同时,采用阿魏酸处理较易制备大豆分离蛋白与花生油或玉米淀粉组成的复合膜。阿魏酸能改善大豆分离蛋白成膜特性的可能机理是因为它增加了蛋白分子之间的交联。The experimental results showed that addition of 0.5mmol/100ml ferulic acid into film forming solutions of soy protein isolate (SPI)increased mechanical strength and decreased permeability of water vapor,oxygen,carbon dioxide and nitrogen.And also,ferulic acid made it easy to form edible films by combination of SPI and peanut oil or SPI and corn starch,which were defficult to form intact film without addition of ferulic acid.The possible role of ferulic acid in improving film forming condition and film quality is that it increased crosslinking between amino acids in and between protein molecules.This primary investigation on role of ferulic acid in preparation of protein film proved that ferulic acid is a safe and perspective crosslinking agent for soy protein.

关 键 词：阿魏酸 可食性膜 大豆分离蛋白 制备 脂肪 淀粉 

分 类 号：TS206.4[轻工技术与工程—食品科学]