纳米SiO_2的分散对大豆蛋白/PVA复合膜性能的影响  

Effect of Dispersibility of SiO_2 Nanoparticle on Properties of Soy Protein / PVA Film

作　　者：安永超[1] 王林[2] 申亚倩 陈志周[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学园林与旅游学院,河北保定071000

出　　处：《包装与食品机械》2015年第3期5-9,共5页Packaging and Food Machinery

摘　　要：采用超声波对纳米SiO2进行分散,为探讨纳米SiO2的分散情况对大豆蛋白/PVA复合薄膜性能的影响,通过单因素试验和正交试验,对复合薄膜的性能进行了系统研究。试验结果表明:纳米SiO2的超声时间,超声温度和超声功率对复合薄膜的性能均有影响;当超声温度为45℃,超声功率为160W,超声时间为40min时得到的复合膜性能最佳,其中超声温度对薄膜的性能影响最大,其次是超声功率和超声时间;在最佳条件下,薄膜的抗张强度为9.33MPa,伸长率为76.13%,透光率为21.85%,吸水率为47.77%。In order to investigate the effect of dispersibility of Si02 nanoparticle on the properties of SiO2 nanoparticles/soy protein/PVA film, the aqueous suspension of the SiO2 nanoparticles was obtained by the ul- trasonic technique and the filming property of the composite film was studied through single-factor experiments and orthogonal experiment. The results showed that there were significant effects on properties of the composite films under different ultrasonic time, ultrasonic temperature and ultrasonic power. And the optimum film-form- ing condition was ultrasonic treating for 40min at 45℃ and 160W, among which the most important factor was ultrasonic temperature, and sequentially followed by ultrasonic power and ultrasonic time. Then the tensile strength, breaking elongation, transmittance and water absorption were 9. 33MPa, 76. 13%, 21. 85% and 47.77 %, respectively.

关 键 词：纳米SIO2 分散性 大豆蛋白 薄膜 性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]