小球藻蛋白/海藻酸钠互穿纤维的制备与特性  

Synthesis and Characterization of Chlorella Protein/Sodium Alginate Based Fibers with Interpenetrating Polymer Network Structure

作　　者：宋皓瑜 刘雪[2] 刘少伟[1] 施晓予 张馨宁 金鑫 SONG Haoyu;LIU Xue;LIU Shaowei;SHI Xiaoyu;ZHANG Xinning;JIN Xin(The State Key Laboratory of Bioreactor Engineering,Department of Biological Engineering,East China University of Science and Technology,Shanghai 200237;College of Information and Electrical Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]华东理工大学食品科学与工程系,生物反应器工程国家重点实验室,上海200237 [2]中国农业大学信息与电气工程学院,北京100083

出　　处：《食品工业》2021年第4期157-162,共6页The Food Industry

基　　金：北京市家禽产业创新团队(BAIC04-2019)。

摘　　要：以小球藻蛋白和海藻酸钠为原料,采用氯化钙以及谷氨酰胺转胺酶(TG酶)为交联剂,通过湿法纺纱制备具有互穿网络结构的凝胶纤维。探究TG酶添加量变化对凝胶纤维的结构、物化特性及降解过程的影响。结果显示,傅里叶红外光谱分析及小球藻蛋白交联度测定分别从定性与定量的方面证明凝胶纤维制备具有可行性。随着TG酶含量上升,小球藻蛋白的结构向无序转变,凝胶纤维的吸水性由82.64%下降至62.76%,持水性由45.98%上升至59.48%。所有凝胶纤维在蛋白酶的作用下可在14 h内完全降解, TG酶含量从1 U/mL上升至10 U/mL,小球藻蛋白释及其酶解物的放速率逐渐下降。Hydrogel fibers composed of sodium alginate and Chlorella protein were prepared through wet spinning. CaCl2 and transglutaminase(TGase) were used as cross-linkers to provide the hydrogel fiber with the interpenetrating polymer network(IPN) structure. The influence of TGase addition on the structure, physicochemical properties and degradation of fibers was investigated. Fourier transform infrared spectra and cross-linking degree tests confirmed the feasibility of fiber preparation qualitatively and quantitatively. With the increase of TGase addition, the structure of the Chlorella protein became more disordered;The swelling ratio of hydrogel fibers decreased from 82.64% to 62.76%;The water holding capacity of hydrogel fibers increased from 45.98% to 59.48%. All fibers degraded within 14 h by protease. With the TGase addition increased from 1 U/mL to 10 U/mL, the release rate of Chlorella protein and its hydrolysate gradually decreased.

关 键 词：小球藻蛋白 海藻酸钠 互穿网络结构 谷氨酰胺转胺酶 凝胶纤维 

分 类 号：TQ340.643[化学工程—化纤工业] TQ427.26