可食性大豆分离蛋白/改性纤维素共混膜的性能

The Properties of Edible Films Based on Soy Protein Isolate and Modified Cellulose

研究了不同质量百分数的甲基纤维素(MC),羟丙基纤维素(HPC),羟丙基甲基纤维素(HPMC)对大豆分离蛋白(SPI)膜性能的影响。结果表明,改性纤维素的基团类型和添加质量百分数均对SPI膜的性能产生显著影响。在SPI膜中添加MC、HPC和HPMC后,膜的透光率持续降低;但膜的拉伸强度明显增加,且添加相同质量百分数的HPC、MC、HPMC对膜拉伸强度的增强依次增加;膜的表面疏水性持续增大,增大的幅度依次为MC>HPMC>HPC。特别在添加MC后,在膜的拉伸强度增强的同时,膜的伸长率也提高。这表明改性纤维素中不同的基团决定了纤维素分子链间及其与SPI分子链间的相互作用,从而改变了SPI分子链间的相互作用。

The influence of methyl cellulose（MC）,hydroxy propyl cellulose（HPC）and hydroxy properlene methyl cellulose（HPMC） added with different mass percentages,on the properties of soy protein isolate （SPI） films was studied.The results show that both substituents and the mass percentages of the modified celluloses can shift the properties of SPI blending films due to change the intermolecular and intramolecular interactions of SPI chains.The transparency of the films all decreases; but the tensile strength and the surface hydrophobicity of the blending films are improved significantly,in the same mass percentages of the modified celluloses,the effect on the tensile strength increases with HPC,MC,and HPMC; however,the surface hydrophobicity rises with MC,HPMC and HPC.Espcially,the blending films of SPI/MC have not only tensile strength,but longer the percentage elongation at break than others.