大豆分离蛋白复合膜制备工艺

Study of soy protein isolate composite films

以大豆分离蛋白为主要成膜材料,通过添加卡拉胶和甘油制备可食性蛋白膜,改善膜的机械性能、阻水性能和热稳定性。通过单因素实验和正交实验考察了成膜因素对复合蛋白膜性能的影响,结果表明:各因素对复合蛋白膜性能影响的主次顺序为,卡拉胶含量>甘油含量>p H值>温度;最佳成膜工艺参数为,以大豆分离蛋白为基数,卡拉胶含量10%、甘油含量40%、p H值9、温度65℃。热稳定性实验结果表明,经复合后,复合蛋白膜热稳定性提高,实用性加强;显微镜实验结果表明,复合蛋白膜比单一膜更加均匀和致密,表明大豆分离蛋白和卡拉胶具有良好的相容性,复合蛋白膜的综合性质良好。

Carrageenan and glycerol were incorporated into edible soy protein isolate films to improve mechanical properties,water barrier properties and thermal stability. The effects of film forming factors on properties of composite protein films were investigated through single factor test and orthogonal experiment. The results showed that the primary and secondary order of influence factors on properties of films was carrageenan content,glycerol content,p H,and temperature. The optimal parameters were: 10% carrageenan,40% glycerol on the basis of SPI,p H9 and at 65℃. The experimental results of DSC showed that thermal properties was improved after compounding. The experimental results of SEM and AFM showed that composite protein films were more uniform and compact than single film. Soy protein isolate and carrageenan had the best compatibility. The comprehensive properties of composite films were improved.