大豆分离蛋白/酶改性胡萝卜纤维可食性复合膜性能的研究

Studies on Edible Membrane Property of Soy Protein Isolate and Cellulase Modified Carrot Fiber

将大豆分离蛋白（SPI）与酶改性胡萝卜纤维（CF）复合制备可食膜,研究CF质量分数、纤维素酶浓度和酶促反应时间3个因素对可食膜膜性能的影响,分析SPI和CF的复合反应以及纤维素酶改性CF过程的作用机理。结果表明,3个因素对可食膜性能具有显著影响（P〈0.05）。随着CF质量分数的增大（0-25%）,抗张强度（TS）增大,断裂伸长率（E）减小,水蒸气透过系数（WVP）先减小后增大;当CF质量分数增到16.7%时,WVP减小到最小值。随着纤维素酶浓度的增大或维素酶反应时间的延长,TS和E均先增大后减小,WVP减小;当纤维素酶的浓度为0.2 mg/mL时,或当处理时间达到1 h时,TS和E最大,WVP变化趋于稳定。

In this paper,edible membranes made from soy protein isolate（SPI） and cellulase modified carrot fiber（CF） were taken as material to study the effect of three factors： CF content,cellulase concentration,enzyme reaction time,on edible membrane property;to analyze the composite reaction of SPI and CF and the mechanism of celluase modified CF.The result showed that the 3 factors had significant impact on edible membrane properties（P0.05）.With the increase of CF content（0-25%）,the tensile strength（TS） increased and elongation（E） decreased,while permeability index（WVP） firstly decreased and then increased.When CF content reached 16.7%,WVP reduced to minimum.With the augmentation of cellulase concentration or prolongation of cellulase reaction time,TS and E firstly increased,then decreased,and WVP decreased.When cellulase concentration reached 0.2 mg/mL,or cellulase reaction time was 1 h,TS and E were maximum and the change of WVP became stable.