大豆分离蛋白食品包装薄膜的制备条件研究

Preparation of Soy Protein Isolate-based Food Packaging Films

以大豆分离蛋白为主要原料,在一定条件下与增塑剂、还原剂等发生共价交联反应,通过单因素试验和正交试验对成膜配方、成膜条件的研究,及薄膜理化指标的测定和微观结构分析,制备出可以降解,并具有一定机械强度、弹性、阻气性、阻水性的复合蛋白薄膜。结果表明:采用亚克力材质板槽制膜,干燥温度60℃,时间2h,成膜配方是大豆分离蛋白质量浓度4.0g/100mL、增塑剂2.0g/100mL、还原剂0.1g/100mL;抗拉强度可达61.892N,透H2O性16.204mg/(cm2·d),透O2性0.313mg/(cm2·d),透CO2性2.899mg/(cm2·d)。该产品可部分替代塑料用于食品包装领域,减少环境污染,是一种具有开发前景的绿色包装材料。

Soy protein isolate （SPI） was used as the main raw material to prepare food packaging films by the covalent crosslinking reaction with a plasticizer and a reductant under appropriate conditions.The optimal film-forming formula and conditions were investigated using single factor method coupled to orthogonal array design.Meanwhile,SPI films obtained were analyzed for physiochemical properties and microstructure.Results showed that the optimal film formation process was achieved by using casting mold of acrylic material and drying for 2 h at 60 ℃,and the optimal film-forming formula consisted of soy protein isolate 4.0 g/100 mL,glycerin 2.0 g/100 mL,and sodium sulfite 0.1 g/100 mL.Under the above conditions,SPI films with 61.892 N tensile strength,0.313 mg/cm2·d oxygen permeability,2.899 mg/cm2·d carbon dioxide permeability were obtained,which are an attractive alternative to parts of plastic products for food packaging due to alleviated environment pollution and have promising development prospect as a green packaging material.