茶渣纳晶纤维素的制备及其对大豆分离蛋白膜性能的影响  

Preparation of Nanocrystalline Cellulose from Tea Residue and Its Effect on the Properties of Soybean Protein Isolate Film

作　　者：徐璐 金俊豪 王怡 金璐璐 徐华健 余振宇 宋传奎 刘英男 肖亚庆 XU Lu;JIN Junhao;WANG Yi;JIN Lulu;XU Huajian;YU Zhenyu;SONG Chuankui;LIU Yingnan;XIAO Yaqing(School of Tea and Food Science&Technology,State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《食品研究与开发》2023年第14期36-43,共8页Food Research and Development

基　　金：茶树生物学与资源利用国家重点实验室开放基金项目(SKLTOF20220111、SKLTOF20220123);安徽省高等学校科学研究重点项目(2022AH050882)。

摘　　要：该研究以茶渣为原料,通过碱处理、漂白处理提取茶渣纤维素,采用硫酸水解法制备茶渣纳晶纤维素(tea residue nanocrystalline cellulose,TRNC),利用显微成像技术、傅里叶变换红外光谱、X-射线衍射仪、热重分析仪等技术对TRNC的微观形貌、化学官能团、晶体结构、热稳定性等理化性质进行表征。探究TRNC对大豆分离蛋白膜机械性能、水蒸气透过率和水溶性的影响。结果表明,TRNC呈典型的针状结构,Zeta电位值为(-32.76±2.11)mV,结晶度为62.36%。经TRNC强化的大豆分离蛋白膜,拉伸强度、水蒸气阻隔性能和耐水性能均有显著提升,而断裂伸长率有所下降。TRNC有潜力用作蛋白基可食膜的结构增强剂。In this study,tea residue nanocrystalline cellulose (TRNC) was obtained from tea residue through alkali treatment,bleaching treatment,and sulfuric acid hydrolysis.The micro-morphology,chemical functional groups,crystal structure and thermal stability of TRNC were characterized by micro-imaging technology,Fourier transform infrared spectroscopy,X-ray diffractometer,and thermogravimetric analyzer.The effects of TRNC on mechanical properties,water vapor permeability and water solubility of soybean protein isolate membrane were investigated.The results showed that the TRNC had a typical acicular structure,Zeta potential was (-32.76±2.11) mV and crystallinity was 62.36%.The tensile strength,water vapor barrier properties and water resistance of soybean protein isolate film were significantly improved,while the elongation at break decreased after the addition of TRNC.TRNC has the potential to be used as a structural enhancer for protein-based edible films.

关 键 词：茶渣粉 纳晶纤维素 大豆分离蛋白 复合膜 理化性质 

分 类 号：TS206.4[轻工技术与工程—食品科学]