黑木耳多糖对大豆分离蛋白可食膜性质的影响及表征

Effect and Characterization of Auricularia Auricular Polysaccharide on Properties of Soybean Protein Isolate Edible Film

以大豆分离蛋白(Soy protein isolate,SPI)和黑木耳多糖(Auricularia auricular polysaccharide,AAP)为主要成膜基材制备可食膜,考察AAP添加量对可食膜性质的影响。结果表明:AAP的添加对可食膜机械性能和阻隔性能具有显著的影响,随着AAP添加量的增大,可食膜的抗拉强度(Tensile strength,TS)逐渐降低,断裂伸长率(Elongation at break,EAB)逐渐增大,可食膜的水蒸气透过系数(Water vapour permeability,WVP)和氧气透过率(Oxygen permeability,OP)逐渐增大。AAP的添加亦可显著影响可食膜的表面色度,进而增强可食膜对光线的阻隔作用。利用扫描电子显微镜(Scanning electron microscopy,SEM)、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FT-IR)和差示量热扫描(Differential scanning calorimetric,DSC)对可食膜进行表征,表明AAP能够与SPI发生交联,提高成膜基质间的相容性,使可食膜的表面更光滑、均匀,AAP对可食膜的热稳定性无显著影响。

Edible film were prepared with soybean protein isolate(SPI)and Auricularia auricular polysaccharide(AAP)as the main film-forming substrates,and the effect of AAP addition on the properties of edible film was investigated.The results showed that:the addition of AAP has a significant effect on the mechanical properties and barrier properties of the edible film.With the increase of AAP addition amount,the tensile strength(TS)of the edible film gradually decreased,while the elongation at break(EAB),the water vapor permeability(WVP)and oxygen permeability(OP)gradually increased.The addition of AAP could also significantly affect the surface color of the edible film,thereby enhancing the blocking ability of the edible film to light.The edible film was characterized by scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FT-IR),and differential scanning calorimetric(DSC),indicating that AAP could cross-link with SPI,which improved the compatibility between film-forming substrates and formed a smoother and more uniform film surface.Further more,AAP had no significant effect on the thermal stability of the edible film.