钠离子浓度对苹果渣纤维素纳米晶-豌豆分离蛋白复合膜性能的影响  

Effect of Sodium Ion Concentration on Properties of Apple Pomace Nanocrystalline Cellulose‐Pea Protein Isolate Composite Film

作　　者：杨瓒 路新月 夏卓云 章毓庆 肖亚庆 兰伟 刘英男 YANG Zan;LU Xinyue;XIA Zhuoyun;ZHANG Yuqing;XIAO Yaqing;LAN Wei;LIU Yingnan(Anhui Engineering Research Center for Functional Fruit Drink and Ecological Fermentation,Fuyang Normal University,Fuyang 236037,Anhui,China;College of Food and Nutrition,Anhui Agricultural University,Hefei 230036,Anhui,China)

机构地区：[1]阜阳师范大学安徽省功能性果饮生态发酵工程研究中心,安徽阜阳236037 [2]安徽农业大学食品与营养学院,安徽合肥230036

出　　处：《食品研究与开发》2025年第8期47-53,共7页Food Research and Development

基　　金：安徽省功能性果饮生态发酵工程研究中心开放课题(FSKFKT033D)。

摘　　要：由废弃苹果渣制备刚性、针状结构的苹果渣纤维素纳米晶(apple pomace nanocrystalline cellulose,APNC),将其添加到豌豆分离蛋白(pea protein isolate,PPI)中研制复合膜,探究Na+浓度(25~100 mmol/L)对复合膜微观结构、机械性能、水敏性能、色泽、化学/晶体结构、热稳定性的影响规律。结果表明,适量Na+能有效改善PPI基薄膜的整体功能特性。与对照组相比,Na+提升了复合膜的柔韧性、致密性和热稳定性。Na+能通过静电屏蔽效应促进蛋白质分子在适当的速率和程度下发生有序聚集。此外,Na+可以加强APNC与PPI之间的交联和相互作用,从而形成稳定的网络结构,达到增强复合膜性能的目的。In this study,apple pomace nanocrystalline cellulose(APNC)with rigid and needle⁃like structure was prepared from waste apple pomace and added to pea protein isolate(PPI)to develop composite films.The effects of Na+concentration(25-100 mmol/L)on the microstructure,mechanical properties,water⁃sensitive properties,color,chemical/crystal structure,and thermal stability of the composite films were investigated.The results showed that the appropriate amount of Na+could effectively improve the overall functional properties of PPI⁃based films.Compared with the control group,Na+enhanced the flexibility,densification,and thermal sta⁃bility of the composite films.Na+may promote the ordered aggregation of protein molecules at the appropriate rate and extent through the electrostatic shielding effect.In addition,Na+could enhance the cross⁃linking and interactions between APNC and PPI,resulting in the formation of a stable network structure for enhancing the performance of the composite film.

关 键 词：苹果渣 纤维素纳米晶 豌豆分离蛋白 盐离子 成膜性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]