柠檬酸钠对壳聚糖/大豆分离蛋白复合膜性能的影响  

Effect of sodium citrate on properties of chitosan / soybean protein isolate composite films

作　　者：关曼[1] 谢晶[1] 薛斌[1] 江海云[1] 邵则淮[1] 孙涛[1] 

机构地区：[1]上海海洋大学食品科学与工程学院,上海201306

出　　处：《食品工业科技》2016年第9期277-281,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31571914);上海市科委(14dz1205101)

摘　　要：以柠檬酸钠作为交联剂,制备壳聚糖/大豆分离蛋白复合膜。通过红外光谱表征了其结构,研究了柠檬酸钠添加量对壳聚糖/大豆分离蛋白复合膜机械性能、水蒸气阻隔性能和抗氧化性能的影响。结果表明:柠檬酸钠增强了复合膜分子间的相互作用,改善复合膜机械性能。当柠檬酸钠的添加量为0.03%(w/v)时,增强了复合膜水蒸气阻隔性能,降低了复合膜的水溶性,提高复合膜的抗氧化性,复合膜DPPH自由基清除率提高至未添加组的1.72倍。A composite films was prepared by chitosan（ CS） and soybean protein isolate（ SPI）,with sodium citrate as cross- linker.The structure of films was characterized by FT- IR.The influence of sodium citrate on the mechanical properties,water vapor barrier properties and antioxidant property of CS / SPI composite film were evaluated.The results showed that the molecular interaction of composite film was increased by sodium citrate.The mechanical properties and water vapor barrier properties of composite film was improved,water solubility was decreased,and the antioxidant property of composite film was improved by 0.03%（ w / v） sodium citrate,meanwhile the DPPH radical scavenging activity was 1.72 times that of the control.

关 键 词：壳聚糖 大豆分离蛋白 柠檬酸钠 机械性能 抗氧化性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]