盐对可食性大豆分离蛋白膜亲水性影响的研究

Effects of salts on hydrophilicity of edible soy protein isolate films

在大豆分离蛋白(SPI)膜中添加NaCl、Na2CO3、Na2S2O3、Na3PO4、Na4P2O7、ZnCl2和FeCl3,通过研究膜的水分含量(WC)、可溶性干物质(TSM)、水蒸气透过系数(WVP)及其动态接触角(DCA)系统考察盐对SPI膜亲水性的影响。结果表明:NaCl和FeCl3使得SPI膜的WC分别增加7.4%和15.5%,Na4P2O7、Na2S2O3、Na3PO4、Na2CO3和ZnCl2分别使WC减少18.8%、18.9%、3.8%、7.6%和16.1%;NaCl和Na2S2O3使SPI膜的TSM略有增加,但Na3PO4、Na2CO3、Na4P2O7、ZnCl2和FeCl3使TSM分别降低32.3%、13.7%、7.1%、12.7%和23.9%;Na3PO4、Na4P2O7、Na2CO3和Na2S2O3及ZnCl2分别使WVP增加88.9%、51.4%、36.5%、28.7%和21.0%,NaCl不改变膜的WVP,而FeCl3使膜的WVP值略有下降;NaCl、Na2CO3、Na2S2O3和FeCl3使SPI膜在极性和非极性溶剂中的DCA均降低,而Na3PO4、Na4P2O7和ZnCl2使得SPI膜在极性和非极性溶剂中的DCA均提高。

The effects of NaCl,Na2CO3,Na2S2O3,Na3PO4,Na4P2O7,ZnCl2 and FeCl3 on hydrophilicity of soy protein isolate（SPI）films were studied,which involved the water content（WC）,total soluble matter（TSM）,water vapor permeability（WVP）and dynamic contact angle（DCA）.The results showed that,comparing with the SPI film,the WC of SPI films with NaCl and FeCl3 increased 7.4% and 15.5%,however that with Na4P2O7,Na2S2O3,Na3PO4,Na2CO3 and ZnCl2 decreased WC by 18.8%,18.9%,3.8%,7.6% and 16.1% respectively.The TSM of SPI films with NaCl and Na2S2O3 increased slightly,but Na3PO4,Na2CO3,Na4P2O7,ZnCl2 and FeCl3 made TSM diminish 32.3%,13.7%,7.1%,12.7% and 23.9% respectively.The WVP of SPI films with Na3PO4,Na4P2O7,Na2CO3,Na2S2O3 and ZnCl2 raised 88.9%,51.4%,36.5%,28.7% and 21.0% respectively,however NaCl had no influence on the WVP,moreover,FeCl3 made the WVP of SPI film decrease slightly.The DCA of the SPI films with NaCl,Na2CO3,Na2S2O3 and FeCl3 in both polar and nonpolar solvent decreased,respectively,however the DCA of that with Na3PO4,Na4P2O7 and ZnCl2 was just reverse.