摘要
以大豆分离蛋白为原料,研究以甘油为增塑剂,生产可食性保鲜包装膜.研究得到在大豆分离蛋白与甘油的配比为2.5∶1,膜溶液pH为7,膜制备温度为90℃的条件下可制得具有较好抗拉强度及延伸率的可食性包装保鲜膜.在该条件下得到的膜透明发亮、略带黄色.通过SDS＿PAGE实验研究发现分离蛋白中的—SH基在成膜前后发生明显变化,预测在反应过程中—SH与—S—S—之间的转换对最终膜的性能有相当大的影响.
Soy protein isolate (SPI) was utilized as a biopolymer,and glycerol as a plasticizer to successfully produce transparent protein edible films,through casting the film_forming solution to a flat_bottom glossy plate made of high density polyethylene,then drying at selected temperature for 12hrs. Three factors including ratio of SPI to glycerol,pH and drying temperature could influence the performance of the film product. The optimum film_forming conditions were found to be 2.5:1 for SPI to Gly ratio and pH7 and 90 ℃ for drying temperature. SDS_PAGE was carried out to find_SH groups playing a substantial role in the performance of the final film products.
