水溶性大豆多糖甲氧基含量对其成膜性能的影响  

Effects of methoxy group content on properties of soluble soybean polysaccharide film

作　　者：刘塞纳 LIU Saina(Jiangxi Institute for Food Control, Nanchang 330001, China)

机构地区：[1]江西省食品检验检测研究院,南昌330001

出　　处：《中国油脂》2018年第4期130-134,共5页China Oils and Fats

摘　　要：研究了水溶性大豆多糖甲氧基含量对其成膜性的影响。结果表明:随着甲氧基含量增加,水溶性大豆多糖成膜液的黏度逐渐升高,而Zeta电位绝对值逐渐降低;其形成的膜厚度、溶解性、湿度、透光率、断裂伸长率逐渐降低,然而抗拉强度、阻水性和隔氧性效果越来越强;经原子力显微镜观察发现甲氧基含量越高,水溶性大豆多糖形成的膜越致密、平滑,而甲氧基含量含量越低,其膜结构表面越粗糙。The effects of methoxy group content on the properties of soluble soybean polysaccharide film were studied. The results indicated that the viscosity of soluble soybean polysaccharide film liquids increased and absolute Zeta potential decreased with methoxy group content increasing. Film properties, which contained film thickness, solubility in water, moisture content, transparency and elongation at break, significantly decreased with methoxy group content increasing; however, tensile strength, separation from water and oxygen gradually increased. Atomic force microscope（AFM） results showed that with methoxy group content increasing, the density and surface smooth of the soybean polysaccharide film became better, otherwise the surface of film structure was rough.

关 键 词：甲氧基 大豆多糖 膜性能 原子力显微镜(AFM) 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]