水溶性淀粉/大豆分离蛋白复合膜的制备及性能研究  

Preparation and Properties of Cold-Water-Soluble Starch/Soybean Protein Isolate Composite Film

作　　者：池慧莹 郑李想 徐平 袁嘉蓉 余作龙[1] 

机构地区：[1]浙江树人大学生物与环境工程学院,浙江 杭州

出　　处：《材料科学》2021年第9期984-993,共10页Material Sciences

摘　　要：以不同质量比的水溶性淀粉、大豆分离蛋白为主要基料,海藻酸钠、甘油等为添加剂,采用流延法制备复合膜,并对其性能进行研究。结果表明:随大豆分离蛋白含量的增加,膜液与塑料板接触角大小整体呈下降趋势;抗拉强度从0.902 MPa上升至6.95 MPa后回落至2.32 MPa;断裂延伸率呈波动上升;流变性能测定水溶性淀粉/大豆分离蛋白质量比为8:2的膜液黏度最大,质量比为6:4的膜液黏度最小;水蒸气透过性和透油性等比较差异不大,阻隔性佳。综合性能表明当水溶性淀粉/大豆分离蛋白质量比为2:8时复合膜较其他质量比好。With different quality ratio of cold-water-soluble starch and soybean protein isolate as the matrix, sodium alginate and glycerol as additive, the composite films were prepared, and their properties were studied. The result indicated that the contact angle between film solution and plastic plate was in decline with the proportion of soybean protein isolate increasing;the tensile strength increased from 0.902 MPa to 6.95 MPa then declined to 2.32 MPa;the overall fracture elongation rate showed a fluctuating upward. The CWSS/SPI quality ratio of 8:2 had the maximum viscosity and the minimum viscosity of 6:4, and the film solution was all pseudoplastic;the different quality ratios of composite film were not great difference in the permeability and oil permeability of the water vapor, and possessed the better barrier properties. Comprehensive performance results showed that the composite film with a CWSS/SPI quality ratio of 2:8 was better than others.

关 键 词：水溶性淀粉 大豆分离蛋白 复合膜 性能 

分 类 号：TS2[轻工技术与工程—食品科学与工程]