大豆分离蛋白/壳聚糖可食膜制备及性能研究  

Development of Soy Protein Isolate/Chitosan Edible Films and Study on Its Properties

作　　者：李帅[1] 谷雨[1] 牛春艳[1] LI Shuai;GU Yu;NIU Chunyan(Jilin Agriculture Science and Technology College（Jilin 132101)

机构地区：[1]吉林农业科技学院,吉林132101

出　　处：《食品工业》2018年第9期73-77,共5页The Food Industry

基　　金：吉林农业科技学院重点学科科研项目(吉农院合字[2015]第X060号);吉林农业科技学院重点学科科研项目(吉农院合字[2015]第X068号);国家科技支撑计划课题(2015BAD16B05)

摘　　要：为了研究具有优良性能的可食膜及其制备方法,以大豆分离蛋白(SPI)、壳聚糖(CS)为成膜基材共同制备可食膜。研究成膜材料配比、甘油质量浓度和p H对可食膜断裂伸长率、抗张强度、水蒸气透过系数影响。通过响应面法进行优化,结果表明,成膜材料配比(SPI/CS)2∶1、甘油质量浓度0.03 g/m L、p H 2.08,此时SPI/CS可食膜各项性能较好,其抗拉强度为18.39 MPa,断裂伸长率为18.54%,水蒸气透过系数为6.7×10-13 g/(cm·s·Pa),研究结果为可食膜生产及应用提供参考。In order to study the edible films with excellent properties and their preparation methods, soy protein isolate（SPI） and chitosan（CS） were used as substrates to prepare edible films. The ratio of film forming materials, glycerol addition and pH on the elongation at break, tensile strength, water vapor permeability of edible films were studied. Based on tensile strength and elongation at break, water vapor permeability were obtained by response surface analysis as follows： SPI/CS 2∶1, glycerol concentration of 0.03 g/mL, pH 2.08. Under such condition, the edible film performance was good, and the tensile strength, elongation at break and water vapor permeability of edible films reached 18.39 MPa, 18.54% and 6.7×10^-13 g/（cm·s·Pa）. The results could be a reference for the production and application of edible film.

关 键 词：可食膜 大豆分离蛋白 壳聚糖 响应面优化 

分 类 号：TS206.4[轻工技术与工程—食品科学]