微波改性蛋白复合膜的制备及性质研究  

Preparation and research on microwave modified blended protein film

作　　者：王娜[1] 高育哲[2] 王庆峰[2] 肖志刚[2] 王鹏[1] 李哲[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品与机械》2015年第5期160-164,共5页Food and Machinery

基　　金："十二五"农村领域国家科技支撑计划课题(编号:2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(编号:12511z006);哈尔滨市优秀学科带头人基金(编号:2012RFXXN107)

摘　　要：以大豆分离蛋白和玉米醇溶蛋白为原料,通过对玉米醇溶蛋白进行微波改性后制备微波改性蛋白复合膜。选择大豆分离蛋白液与改性玉米醇溶蛋白液体积比、乙醇添加量、成膜液pH值及水浴温度为考察因素,以复合膜的机械性能(抗破强度与断裂距离)为目标值进行单因素试验,并对最佳成膜条件下制得的微波改性蛋白复合膜的微观结构、热特性以及FT—IR进行分析。结果表明:大豆分离蛋白液与改性玉米醇溶蛋白液体积比为3∶1、无水乙醇添加量20%、成膜液pH值12、水浴温度80℃条件下,微波改性蛋白复合膜的抗破强度为2 900g,断裂距离为16.08cm;复合膜具有很好的表观特征和热稳定性,分子间相互作用紧密,其二级结构具有蛋白质的典型特征。With the soy protein isolated（SPI）and zein as the raw material,through modified the zein by microwave to make the microwave modified blended protein film.Selecting the protein liquid volume ratio of SPI and modified zein,ethanol content,pH of filmforming liquid and water bath temperature as studying factors,the mechanical properties of blended film（breaking strength and fracturing distance）as targets for single factor experiment was studied.And the microstructure,thermal characteristics and FT—IR of the microwave modified blended protein film were also studied,which was obtained by the best ultrasonic film-forming conditions.The results showed that the blended film had the maximal breaking strength（2 900.00g）and the highest fracturing distance（16.08mm）,with the protein liquid volume ratio of SPI and modified zein 3∶1,the ethanol content 20%,the pH of film-forming liquid 12 and the water bath temperature 80 ℃.The blended film has the better microstructure and thermal stability,the closer intermolecular interactions,and the typical characteristics of secondary structure.

关 键 词：大豆分离蛋白 玉米醇溶蛋白 微波改性 蛋白复合膜 机械性能 结构特性 

分 类 号：TS206.4[轻工技术与工程—食品科学] TQ936[轻工技术与工程—食品科学与工程]