大豆分离蛋白膜的制备及相关因素分析

Preparation and Analysis of Edible Film with Soybean Isolated Protein

以大豆分离蛋白为原料,研究了大豆分离蛋白(SPI)百分含量、大豆分离蛋白(SPI)与甘油的比例、pH、加热温度对大豆分离蛋白膜特性的影响。确定最佳制备工艺为SPI百分含量为5%、SPI与甘油的比例为5:2、pH为9、热处理温度为90℃,在最佳条件下制备的大豆分离蛋白膜各指标为:水蒸汽透过系数为71.96(g·mm)/(m2·h·kPa),抗拉负荷为16.33N,吸水率为0.409%,透光率为64.2%。

Using soy bean isolate （SPI） as materials,the effects of the content of SPI, SPI/Glycerol, pH value and temperature on edible film with soybean isolated protein was studied. The results showed that 5% SPI, SPI/ Glycerol=5/2, pH9.0、90℃ was the best. The SPI film’s performance under the condition was water vapor permeability（WVP） is 71.96 （g·mm）/（m2·h·kPa）, resistance loading is 16.33 N, absorption rate is 0.409%, transmittance is 64.2%.