大豆蛋白膜储藏期间水分与品质变化及其相关性研究  

CHANGES ON MOISTURE CONTENT AND QUALITY OF SOY PROTEIN ISOLATE(SPI) FILMS DURING STORAGE AND THEIR CORRELATION

作　　者：毛小平[1] 田少君[1] 马燕[1] 焦宝利 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第2期17-22,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028)

摘　　要：大豆分离蛋白(SPI)膜作为可食性包装材料具有独特的优异性,但是成膜后的稳定性还有待解决.主要研究了SPI膜在储藏期间水分及机械性能的变化,研究结果表明,储藏环境的相对湿度、储藏方式(常温、冷藏、冻藏)、甘油添加量都会影响膜的水分及机械性能,SPI膜在储藏期间变化的水分主要是中间水,水分的变化是影响机械性能变化的一个主要因素.As edible packaging materials,soy protein isolate（SPI） films have its own unique superiority,but the problem to be solved is the film stability. This research mainly studied the changes on moisture content and mechanical properties of the SIP films during storage. Results showed that relative humidity（ RH）,storage mode（room temperature,chilled,frozen）,and glycerol addition amount affected the moisture content and mechanical properties of SPI films. During storage,the moisture changed in the SPI films during storage is mainly the intermediate water. In addition,change on moisture content is the major factor affecting the mechanical properties.

关 键 词：SPI膜 水分变化 机械性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]