多糖类物质对谷朊粉蛋白膜性能的影响

Effect of Polysaccharides on the Properties of Wheat Gluten Films and Wheat Gluten-lipid Composite Films

研究了多糖类物质对谷朊粉蛋白膜及其脂类复合膜性能的影响。结论表明,添加多糖类物质能提高谷朊粉蛋白膜的透光率、阻水性、机械性和阻氧性,多糖物质的适宜添加量为0.03 g/g WG～0.05g/g WG。果胶和壳聚糖对谷朊粉蛋白膜性能的影响较大。添加果胶可使膜的水蒸气透过率下降12.75%,阻氧性、抗拉强度和断裂伸长率分别提高18.54%,20.31%和30.63%;卡拉胶与谷朊粉交联程度相对较小,膜的性能提高不显著。添加多糖类物质对谷朊粉—脂类复合膜的改性与其对谷朊粉蛋白膜具有相似的变化趋势,添加果胶改善了WG-脂类复合膜的机械性能和阻氧性,阻水性虽比WG-脂类复合膜有所提高,但也远低于谷朊粉单基膜。谷朊粉—多糖复合膜的红外光谱分析结果表明果胶与谷朊粉分子结合良好,分子间的氢键作用加强,复合膜的性能得到提高。

Researched the effect ofpolysaccharides on the properties of wheat gluten films. Polysaccharides can improve the transmittance, water resistance, mechanical strength and oxygen barrier performance of the wheat gluten films. The suitable dosage of polysaccharide substance is 0.03 g/g WG - 0.05g/g WG. Both fructose and chitosan have great influence on the properties of wheat gluten films. Fructose decreased the water vapor transmission rate by 12.75%; it increased oxygen permeability, tensile strength and elongation at break by 18.54%, 20.31% and 30.63% respectively. The cross-linking degree between carrageen and gluten is relatively small; the performance of the wheat gluten films did not improve significantly. The effects of polysaccharide on gluten-lipid composite film and wheat gluten film were similar. Fructose improved the mechanical properties and oxygen barrier performance of the WG-lipid composite films, the water resistance was better than that of WG-lipid composite films, but far below the wheat gluten films. Infrared spectrum analysis showed fructose can improved the performance of composite films, fructose and gluten molecules has a good bonding, the hydrogen bonding interaction strengthened.