基于美拉德反应的大豆分离蛋白-普鲁兰多糖可食膜构建及特性研究

Construction and characteristic research of soy protein isolate-pullulan edible film based on Maillard reaction

为探索可食膜性质与美拉德反应之间的关系,以大豆分离蛋白和普鲁兰多糖为原料,研究不同pH值、原料配比对美拉德反应程度的影响;以色差值、厚度、含水率、水蒸气透过率、溶解度为检测指标,研究混合比例对膜性质的影响。结果表明,pH=9时美拉德反应程度最大,随着大豆分离蛋白比例的增加,美拉德反应程度增大,可食膜色差值增大,膜厚度无明显变化,含水率逐渐减小至14.80%,溶解度逐渐降低至23.44%,水蒸气透过率先减小后上升,当大豆分离蛋白与普鲁兰多糖配比为2∶1时最小,为3.77 g·m^(-1)·h^(-1)·MPa^(-1)。得到pH=9,大豆分离蛋白∶普鲁兰多糖=5∶1时可食膜具有最佳综合性能的结论。

In order to explore the relationship between the properties of edible film and Maillard reaction,soy protein isolate(SPI)and pullulan(PUL)were used as raw materials to study the influences of different pH and ratios of raw materials on the degree of Maillard reaction.And then,color difference,thickness,water content,water vapor permeability and water solubility were used as the detection indicators to study the effect of mixing ratio on the properties of the film.The results show that Maillard reaction reaches the most significant when pH=9.With the increase of the proportion of SPI,the degree of Maillard reaction and the color difference of the edible film increase,but the film thickness has little change.Besides,the water content gradually decreases to 14.80%,and the water solubility decreases to 23.44%.The vapor permeability first decreases and then rises.When the mixture ratio of SPI and PUL is 2∶1,it was the smallest at 3.77 g·m^(-1)·h^(-1)·MPa^(-1).When pH=9,and SPI∶PUL=5∶1,the film has the best comprehensive properties.