大豆蛋白可食用膜的CaCl_2改性研究

The modification of CaCl_2 on the performance of soybean protein edible film

以水蒸气透过量、过氧化值、抗拉强度为指标,研究CaCl2的添加量对大豆蛋白可食用膜性能的影响,对大豆蛋白可食用膜进行改性,提高其性能。通过试验确定当CaCl2的质量分数为2%时,膜的水蒸气透过量最低,达到0.17 g/s.m2,抗拉强度达到最大1 652 MPa。当CaCl2质量分数为3%时,膜的阻氧性最强,油脂的过氧化值达到1.84 mmol/kg。

Soybean protein edible film was prepared by adding CaCI2 to modify good perform- ance. Water vapor permeability （WVP）, oil peroxide value （POV） and tensile strength were dis- cussed to evaluate the film. The best results are confirmed as follows： when the CaC12 content is added to 2%, we can achieve the lowest amount of WVP, which is 0. 17 g/s · m2, and the maxi- mum tensile strength is 1 652 MPa. When the CaCl2 content is added to 3%, we can achieve the strongest oxygen resistance of the film, the oil peroxide value reach 1.84 mmol/kg oil.