大豆分离蛋白纳米纤维素疏水复合膜的制备及其在方便食品调料包中的应用

Preparation of Soy Protein Isolate-nanocellulose Hydrophobic Composite Films and its Application in Convenient Food Seasoning Packets

为提高蛋白膜的应用性,本研究以大豆分离蛋白为成膜基料,通过添加纳米纤维素和硬脂酸进行改性,采用单因素及响应面试验方法,获得大豆分离蛋白纳米纤维素复合膜的最佳制备条件。结果表明,纳米纤维素添加量6.0%、甘油浓度为26%、硬脂酸添加量为5.0%时,其综合性能得分最高。通过扫描电镜可知复合膜表面更加平整,内部网络结构更为致密。利用复合膜制备调料包对方便食品调味料贮藏试验表明,贮藏120 d期间,调味粉和干菜中水分含量、大豆油酸价和过氧化值均上升较为缓慢,且均符合国家标准要求。研究结果可为大豆蛋白膜的工业化生产及应用提供理论依据。

In order to enhance the applicability of protein films,soy protein isolate was used as film-forming material.Modification was carried out by adding nanocellulose and stearic acid.The optimal preparation conditions for the soybean protein-nanocellulose composite membrane were obtained through single-factor and response surface experimental methods.The results showed that the highest comprehensive performance score was achieved with the addition of 6.0%nanocellulose,26%glycerol,and 5.0%stearic acid.Through scanning electron microscopy,it can be seen that the surface of the composite filmis smoother and the internal network structure is denser.The experiment on the storage of convenient food seasoning prepared by composite films seasoning bag showed that after 120 days of storage,the water content,acid value and peroxide value of soybean oil in seasoning powder and dried vegetables increased slowly,and all met the requirements of national standards.The research results can provide a theoretical basis for the industrial production and application of soybean protein membranes.