亚麻籽胶-大豆分离蛋白复合膜的制备及表征  

Preparation and Characterization of Flaxseed Gum-Soy Protein Isolate Film

作　　者：胡海玥 周彩莹 李海岭 李子来 袁哲 冯永莉 杨晨[1,3] 汪建明 HU Hai-yue;ZHOU Cai-ying;LI Hai-ling;LI Zi-lai;YUAN Zhe;FENG Yong-li;YANG Chen;WANG Jian-ming(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Shandong Tianjiao Biotech Co.,Ltd.,Heze 274108,Shandong,China;Useful Food Science and Technology Co.,Ltd.,Tianjin 300457,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]山东天骄生物技术有限公司,山东菏泽274108 [3]优滋福(天津)食品科技有限公司,天津300457

出　　处：《食品研究与开发》2022年第13期52-58,共7页Food Research and Development

基　　金：国家自然科学基金青年科学基金(32001626);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(TSBICIP-KJGG-004-09);山东省自然基金项目(ZR2020KC029)。

摘　　要：该研究以大豆分离蛋白作为成膜基质,添加不同量的亚麻籽胶制备多糖-蛋白复合可食用膜。以机械性能、稳定性、阻隔性、光学性能为测定指标,选用模糊综合评价法进行累计加权,探究亚麻籽胶添加量对大豆分离蛋白膜功能特性的影响。当亚麻籽胶添加量为3%时,膜厚、抗拉强度和断裂伸长率比未添加亚麻籽胶的大豆分离蛋白膜分别提升了80.00%、85.38%、285.78%;氧气透过性、水溶性和透光率降低了27.58%、130.08%、10.06%;其隶属度值为0.2827,膜的综合性能最佳。In this study,the polysaccharide-protein edible film was prepared from flaxseed gum of different amounts with soy protein isolate as the substrate.With mechanical properties,stability,barrier properties and optical properties as the measurement indicators,fuzzy comprehensive evaluation was used for cumulative weighting to explore the effect of the addition amount of flaxseed gum on the functional properties of the soy protein isolate film.When 3% of flaxseed gum was added,the film thickness,tensile strength,and elongation at break increased by 80.00%,85.38% and 285.78% compared with those of the soy protein isolate film without flaxseed gum,while the oxygen permeability,water solubility,and light transmittance decreased by 27.58%,130.08% and 10.06%.Furthermore,the subordinate value was 0.2827,indicating the optimal overall performance of the film.

关 键 词：可食用膜 亚麻籽胶 大豆分离蛋白 多糖 复合膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]