摘要
以谷朊粉为主要原料并添加适量的大豆分离蛋白(SPI)制备复合蛋白膜,研究了不同成膜条件(如SPI、甘油、亚硫酸钠和硫酸钙添加量等)对膜性能的影响,并考查了亚硫酸钠的作用。结果表明,在成膜过程中,增加SPI的比例可提高膜的抗张强度,但降低膜的延伸性能;增加甘油添加量时膜的延伸性提高,但膜的抗张强度下降且透水率增加;添加亚硫酸钠可以明显改善复合膜的抗张强度,但导致透水性增大。在单因素试验的基础上,以膜的透水性、抗张强度和延伸性加权分析结果为指标,用正交试验优化的成膜条件为:大豆蛋白占总蛋白比例为25%、亚硫酸钠添加量为0.25%、甘油为25%、硫酸钙为0.75%时所得复合蛋白膜的性能最佳。
Edible compound protein film was prepared taking wheat gluten（WG） as chief material and appended with soy protein isolates（SPI）.The effects of film forming conditions such as doses of SPI,glycol,sodium sulfite and calcium sulphate on product performance were researched with tensile strength（TS）,extensibility（E） and water vapor permeability（WVP） of produced film as evaluation indexes of product performance.Results： Adding SPI improves TS but reduces E;adding glycol improves E but reduces TS and increase WVP;adding sodium sulfite improves TS but increase WVP.According to the comprehensive evaluation based on single factor test and orthogonal test,the established best film forming conditions are rate of SPI to total protein（WG＋SPI） 25%,sodium sulfite dose 0.25%,glycol dose 25% and calcium sulphate dose 0.75%.The performance of the produced film is superexcellent.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第5期5-8,14,共5页
Journal of the Chinese Cereals and Oils Association
基金
郑州轻工业学院博士基金(2007BJ0016)
关键词
谷朊粉
大豆分离蛋白
复合蛋白膜
亚硫酸钠
wheat gluten
soy protein isolates
edible composite film
sodium sulfite
