TG对大豆蛋白/PVA复合膜透湿性、透气性影响研究  

Effect of Transglutaminase on Water Vapor Permeability and Gas Permeability of Soy Protein /PVA Composite Film

作　　者：滑艳稳[1,2] 陈志周[1,2] 于志彬[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5期9-12,共4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,以透H2O率、透O2率、透CO2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复合膜透湿性、透气性的影响。试验结果表明:当反应pH值为5.0,TG添加质量分数为0.22‰;反应温度为53℃时得到性能最佳的复合薄膜。Soybean protein and polyvinyl alcohol （PVA）as the main material,the H2 O penetration rate, O2 penetration rate,CO2 penetration rate of the composite 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,mass fraction of TG is 0.22‰,temperature of reaction is 53℃,soy protein/PVA composite film has the best performance.

关 键 词：谷氨酰胺转氨酶 大豆蛋白 聚乙烯醇 薄膜 透湿性 透气性 

分 类 号：TS206.4[轻工技术与工程—食品科学]