响应面优化大豆蛋白膜抗拉伸强度的研究  

Response Surface Analysis for the Tensile Strength of Soy Protein Film

作　　者：李昂[1] 张华江[1] 范铭育 韩汉林 郭依 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2017年第4期76-80,共5页The Food Industry

基　　金：国家自然基金面上项目(31271961);东农学者计划-东北农业大学学术骨干项目(16XG21);黑龙江省高校科技成果产业化前期研发培育项目(1253CGZH26);东北农业大学博士启动基金项目(2012RCB02)

摘　　要：以双醛淀粉作为交联剂制备大豆蛋白膜,以大豆蛋白膜的抗拉伸强度为考察指标,选择双醛淀粉质量浓度、pH和甘油质量浓度为优化因素,在单因素的基础上,通过响应面法分析对大豆蛋白膜的制备工艺进行优化。结果表明,双醛淀粉的质量浓度4%、pH 7.0、甘油质量浓度3%时,大豆蛋白膜抗拉伸强度达到最大值,为20.144 MPa。大豆蛋白膜微观形态结构得到明显改善,扫描电镜观察发现双醛淀粉交联后大豆蛋白膜表面呈现平整、光滑状。Dialdehyde starch was used as the crosslinker to prepare protein films, the tensile strength of protein film as the response, and use single factor analysis to discuss the three major factors （dialdehyde starch content, plasticizer glycerin content and pH） which influenced the tensile strength. Use response surface analysis to optimize the best process of making soy protein film. The result showed that the maximum tensile strength of 20.144 MPa would be got when dialdehyde starch content was 4%, pH was 7.0, glycerol content was 3%. Scanning electron microscopy revealed that dialdehyde starch treatment could improve obviously microstructure of protein film as indicated by smoother film surface.

关 键 词：大豆蛋白 双醛淀粉 抗拉伸强度 响应面分析 

分 类 号：TS206.4[轻工技术与工程—食品科学]