一种新型大豆分离蛋白膜的制备及其性能  

Preparation and Performance of a New Type of Soy Protein Isolate Membrane

作　　者：张轩 周玉茹 杜娟 ZHANG Xuan;ZHOU Yuru;DU Juan(College of Food&Life Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205)

机构地区：[1]武汉设计工程学院食品与生物科技学院,武汉430205

出　　处：《食品工业》2021年第7期44-47,共4页The Food Industry

基　　金：湖北省教育厅科研计划指导性项目(B2018369)。

摘　　要：为新型可降解可抗菌食品保鲜膜的生产应用提供一定价值的参考,试验以大豆分离蛋白为基本原料,以甘油作为增塑剂,亚硫酸钠作为还原剂,并向其中添加经β-环糊精包埋后的大蒜油,制备一种新型可抗菌大豆分离蛋白膜。以膜的透光率、水溶率、抗拉强度及伸长率、隔菌率为指标,研究大豆分离蛋白与甘油比例、亚硫酸钠添加量、大蒜油-β-环糊精包埋物添加量、反应温度、体系p H对可抗菌大豆分离蛋白膜性能的影响,采用四因素三水平正交试验优化可抗菌大豆分离蛋白膜的制备工艺,得到其最佳制备参数:控制大豆分离蛋白与甘油配比2.0∶1(g/g)、亚硫酸钠添加量0.20%、大蒜油-β-环糊精包埋物添加量1%、反应温度85℃和体系pH 9。在此最优工艺参数下进行膜的制备,其透光率为93.98%,抗拉强度为8.91 MPa,对大肠杆菌和金黄色葡萄球菌的隔菌率分别为85.67%和84.31%。To provide a certain value reference for the production and application of new degradable and antibacterial food cling film. This topic used soy protein isolate as the basic raw material, glycerin as the plasticizer, sodium sulfite as the reducing agent, and β-cyclodextrin was added to it. After embedding garlic oil, a new type of antibacterial soybean protein isolate film was prepared. Using the film’s light transmittance, water solubility, tensile strength and elongation, and bacterial isolation rate as indicators, the ratio of soy protein isolate to glycerol, the amount of sodium sulfite added, the amount of garlic oil-β-cyclodextrin embeddings, Effect of reaction temperature and system pH on the performance of antibacterial soybean protein isolate membrane. The preparation process of antibacterial soy protein isolate membrane was optimized by four-factor and three-level orthogonal test. The optimal preparation parameters were as follows: control the ratio of soy protein isolate to glycerol was 2.0∶1(g/g), sodium sulfite concentration was 0.20%, garlic oil-β-cyclodextrin inclusion amount was 1%, the reaction temperature was 85 ℃, and the system pH was 9. The film was prepared under the optimal process parameters, and the light transmittance was 93.98%, and the tensile strength was 8.91 MPa. The bacteriological rates of Bacillus and Staphylococcus aureus were 85.67% and 84.31%.

关 键 词：大豆分离蛋白 可抗菌膜 制备工艺 性能 

分 类 号：TS201.21[轻工技术与工程—食品科学]