燕麦分离蛋白对大豆蛋白膜性能改善的研究  

Study on the Improvement of Oat Protein Isolate on the Properties of Soybean Protein Film

作　　者：冯永莉 胡海玥 汤辉煌 吕筱 杨晨[1,2] 汪建明 郑志强[3] FENG Yongli;HU Haiyue;TANG Huihuang;LYU Xiao;YANG Chen;WANG Jianming;ZHENG Zhiqiang(Collage of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Youzifu(Tianjin)Food Technology Co.,Ltd,Tianjin 300457,China;Institute of Quartermaster Engineering and Technology,Institute of System Engineering,Academy of Military Sciences,Beijing 100010,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]优滋福(天津)食品科技有限公司,天津300457 [3]军事科学院系统工程研究院军需工程技术研究所,北京100010

出　　处：《食品科技》2022年第2期82-90,共9页Food Science and Technology

基　　金：天津市自然科学基金项目(18JCYBJC43700);天津市合成生物技术创新能力提升行动重大科技攻关任务项目(TSBICIP-KJGG-004-09);国家自然科学基金项目(32001626);天津市高等学校大学生创新创业训练计划项目(202110057095);2021年天津市教育科学规划(重点)课题(BIE210023)。

摘　　要：为改善单一蛋白膜的性能,将燕麦分离蛋白与大豆分离蛋白以不同比例共混制备可食性复合膜,考察成膜液体系的粒径、Zeta电位及流变特性以及共混比例对膜透光率、水溶性、机械性能和阻隔性能的影响。结果表明:复合膜的水蒸气透过率较单一大豆分离蛋白膜和燕麦分离蛋白膜分别降低了24.88%和10.53%,过氧化值降低了16.55%和8.4%,抗拉强度在共混比例为4:1时达到最大值(5.55 MPa),较大豆分离蛋白膜(4.49 MPa)提高了23.6%,为纯燕麦分离蛋白膜(1.03 MPa)的近5倍。红外光谱、电镜和热重结果显示复合膜中大豆分离蛋白与燕麦分离蛋白分子间氢键作用加强,膜的表面更加光滑平整且热稳定性好,紧凑的结构使复合膜的机械性能和阻隔性能改善。该可食性膜能有效保护内部食品的品质,且与普通塑料食品包装相比,该可食性膜对环境更加友好。该研究为可食性蛋白膜在包装领域更广泛的应用提供理论依据。In order to improve the poor mechanical property and moisture resistance of single protein film,soy protein isolate (SPI) solution and oat protein isolate (OPI) solution were blended in different blending ratios to obtain a series of blend film-forming solutions,and the corresponding composite films were prepared by casting method.The effect of particle size,Zeta potential,rheological properties and blending ratio of the film-forming solutions on transmittance,water solubility,mechanical properties and barrier properties of the films were investigated.The results showed that the water vapor permeability (WVP) of the composite film decreased by 24.88% and 10.53% compared with the single SPI film and OPI film,and the peroxide value (POV) decreased by 16.55% and 8.4%.The tensile strength (TS) of the composite film reached the maximum value (5.55 MPa) when the blending ratio was 4:1,which was 23.6% higher than that of the SPI film and nearly 5 times greater than that of the pure OPI film.The results of FTIR,SEM and TGA showed that the hydrogen bond between SPI and OPI was strengthened,and the surface of the composite films was smoother with good thermal stability than the single films.The compact structure improved the mechanical properties and moisture resistance of the composite films.The composite films could protect the quality of the internal food more effectively,is more environmentally friendly compared to ordinary plastic food packaging.This study provided a theoretical basis for the wider application of the protein film in the packaging field.

关 键 词：大豆分离蛋白 燕麦分离蛋白 复合膜 性能 微观结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]