可食性复合膜制备工艺的研究

Processing Technology of Edible Composite Membranes

以大豆分离蛋白(SPI)和甘蔗木聚糖(Xylan)为成膜材料,研究成膜材料配比、增塑剂种类和浓度、溶液pH以及干燥温度等因素对膜的抗张强度(TS)、抗氧化性(POP)、水溶性、透光率、伸长率(E)以及水蒸气转移速率(WVTR)等特性的影响,以确定可食性复合膜的最佳制备工艺。结果表明:大豆分离蛋白∶木聚糖=8∶2、5%甘油、pH9.0、干燥温度60℃是制膜的最优条件。

Soy protein isolated（SPI） and sugar cane xylan（Xylan） were made to form edible packaging film. The effects of pro-portion of soy protein and xylan, the sort and concentration of plasticizer, the pH of solution and the drying temperature of mem-brane on tensile strength （ TS）, prevent oxygen permeability （ POP ） , water soluble rate, light transmittance, elongation （ E ） and water vapour transfer rate（WVTR） of the film were studied to determine the best technology of edible composite films. Experi-mental results showed soybean protein： xylan = 8：2,5 % glycerol, pH9. 0 and drying temperature 60 ℃ were the optimal condi-tion for preparation of membrane.