微波改性大豆分离蛋白/壳聚糖可食膜工艺优化研究  

Process Optimization of Protein Isolate/Chitosan Edible Films Modified by Microwave Treatment

作　　者：李帅 谷雨 LI Shuai;GU Yu(College of Food Engineering, Jilin Agriculture Science and Technology College (Jilin 132101))

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《食品工业》2019年第1期147-151,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);国家科技支撑计划课题(2015BAD16B05)

摘　　要：为研究制备具有优良性能可食膜的方法,以大豆分离蛋白、壳聚糖为成膜基材共同制备可食膜,并利用微波技术对可食膜进行物理改性,研究成膜材料配比、微波功率和微波时间对可食膜断裂伸长率、抗拉强度、水蒸气透过系数影响。通过响应面法进行优化,建立二次多项式回归模型,得出如下结论:m (SPI)︰m (CS)=1.69︰1、微波功率222 W、微波时间9.06 min,此时SPI/CS可食膜各项性能较好,抗拉强度为21.32 MPa,断裂伸长率为27.12%,水蒸气透过系数为0.59×10^(-12) (g·cm^(-1)·s^(-1)·Pa^(-1))。由于微波处理作用,可食膜机械性能显著增加,膜的阻水性能也得到提高,研究结果为可食膜生产及应用提供参考。In order to study the edible film with excellent properties and its preparation method, soy protein isolate(SPI) and chitosan(CS) were used as substrates to prepare edible films. The edible film was modified by microwave technique. The ratio of film forming materials, microwave power and microwave time on the elongation at break, tensile strength, water vapor permeability, of edible films were studied. Through the response surface method to optimize and establish the quadratic polynomial regression model, draw the following conclusions: m(SPI)︰m(CS)=1.69︰1, microwave power 222 W, microwave time 9.06 min. Under these conditions, the edible film performance was good, the tensile strength, elongation at break and water vapor permeability of edible films reached 21.32 MPa, 27.12% and 0.59×10^-12(g·cm^-1·s^-1·Pa^-1). Due to the microwave treatment, the mechanical properties of the edible film increased significantly, and the water-blocking property of the film was also improved. 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 微波 响应面优化 

分 类 号：TS206.4[轻工技术与工程—食品科学]