PPC/SPI复合膜的制备与性质  

Preparation and Properties of PPC/SPI Composite Films

作　　者：杨莉莉[1] 陈野[1] 闫晓光[1] 梁文明[1] 李运通[1] 董爽[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2016年第2期214-217,共4页Food Science

基　　金：国家自然科学基金面上项目(31071634)

摘　　要：以大豆分离蛋白(soy protein isolate,SPI)、聚丙撑碳酸酯(poly(propylene carbonate),PPC)为原料,甘油为增塑剂,采取挤压成膜的方法制备PPC/SPI复合膜,并研究PPC与SPI的质量比对复合膜的力学性质、不透明性、耐水性(吸水性和水溶性)的影响以及分析复合膜的热特性和结构。结果表明:随着PPC与SPI质量比(1.0∶1、1.5∶1、2.0∶1、2.5∶1、3.0∶1)的增加,复合膜的柔韧性增强,不透明度增加,吸水率成下降趋势,膜的质量损失率显著降低;同时PPC/SPI复合膜具有良好的热稳定性和稳定、致密均一的结构。The polypropylene carbonate-soy protein isolate（PPC/SPI） composite film was prepared by extrusion using glycerol as a plasticizer. The mechanical properties, opacity, and water resistance（water absorption and water-soluble） of the composite film were studied as a function of PPC/SPI ratio（m/m）, and the thermal properties and structure were also examined. The study indicated that with increasing PPC/SPI ratio（from 1.0：1, 1.5：1, 2.0：1, 2.5：1 to 3.0：1）, the flexibility and opacity of the composite film were increased, water absorption gradually became lower, mass loss was significantly reduced. Moreover, the PPC/SPI composite film exhibited good thermal stability and its structure was dense, uniform and stable.

关 键 词：大豆分离蛋白 聚丙撑碳酸酯 复合膜 力学性质 热特性 

分 类 号：TQ321.4[化学工程—合成树脂塑料工业]