可食性大豆分离蛋白膜的制备及其性能研究  

Preparation and Properties of Edible Soy Protein Isolate Film

作　　者：尹兴[1] 朱俊南 陈林 魏娜[1] YIN Xing;ZHU Jun-nan;CHEN Lin;WEI Na(School of Packaging and Printing Engineering,Tianjin Vocational Institute,Tianjin 300410,China)

机构地区：[1]天津职业大学包装与印刷工程学院,天津300410

出　　处：《包装工程》2020年第23期83-89,共7页Packaging Engineering

基　　金：天津市教委科研计划(2020KJ070,2020KJ068);天津市自然科学基金(17JCYBJC18100)。

摘　　要：目的以可食性大豆分离蛋白(Soy Protein Isolate,SPI)为成膜基材制备可食性包装材料。方法使用溶液浇铸法制备大豆分离蛋白膜。研究大豆分离蛋白含量、大豆分离蛋白与甘油的质量比值、溶液pH值对SPI膜力学性能、透光性能、阻隔性能的影响。结果得到了成膜的最佳制备条件,SPI质量分数为6%,溶液pH=9,大豆分离蛋白与甘油的质量比值为2.5。此条件下的SPI膜各项性能较好,抗拉强度为10.7 MPa,断裂伸长率为242.9%,透光率为86.1%,雾度为4.8%,水蒸气透过率为1684.3 g/(m^(2)∙24 h),氧气透过率为4.28 cm^(3)/(m^(2)∙24 h∙0.1 MPa)。结论制备的大豆分离蛋白膜断裂力学性能较高,透光性较好,并具有较高的阻氧性,可用于产品的包装。The work aims to prepare edible packaging materials with edible soy protein isolate(SPI)as film substrate.The soy protein isolate film was prepared by solution-casting method.The effects of SPI amount,ratio of SPI to glycerin and solution pH on the mechanical properties,light transmission and barrier properties of SPI film were studied.The optimal preparation conditions were SPI amount of 6%,solution pH of 9 and SPI to glycerol for 2.5.The properties of SPI film under the above conditions were the best.The tensile strength was 10.7 MPa,the break elongation was 242.9%,the light transmission rate was 86.1%,the haze was 4.8%,the water vapor permeability rate was 1684.3 g/(m^(2)∙24 h),and the oxygen permeability rate was 4.28 cm^(3)/(m^(2)∙24 h∙0.1 MPa).The SPI film has the advantages of higher mechanical properties,better light transmission and higher oxygen resistance and can be used in product packaging.

关 键 词：大豆分离蛋白 可食性 甘油 性能 包装材料 

分 类 号：TS206.4[轻工技术与工程—食品科学] TB484.3[轻工技术与工程—食品科学与工程]