大豆蛋白质塑料耐水性能改善的研究进展

Improvement of Water Barrier Property of Soy Protein Plastics

对水的敏感性是阻碍大豆蛋白质基降解塑料广泛应用的不利因素,为了克服这一缺点,人们广泛探索了对蛋白质的各种改性和处理:热、碱改性、酸调、还原剂处理、交联剂改性、添加助剂改性、填充改性、超声波处理、紫外线辐射处理、超高压处理等来提高耐水性能,以期获得具有实用价值的大豆蛋白质塑料。

The sensibility to water is the unfavourable factor for the degradable plastics with soy protein to be widely used. In order to overcome the defect, various kinds of protein modifications and treatments have been explored extensively, including heating and alkali modification, acid transfer, reducing agent treatment, cross-linking agent modification, auxiliary modification,filling modification, ultrasonic activation, UV radiation, ultrahigh pressure treatment to enhance the water barrier property, so as to get soybean protein plastics with practical value.