摘要
比较11种乳化剂对大豆分离蛋白膜抗拉伸强度、断裂伸长率、水蒸气透过率和O2透气量的影响效果,结果显示蜂蜡和斯潘20对大豆分离蛋白膜具有最佳改善效果。进一步研究这两种乳化剂单一添加及复合使用时对膜综合性能的影响,同时测定膜表面接触角、成膜溶液中巯基及二硫键数量优化乳化剂使用量,最终获得复合使用两种乳化剂时,大豆分离蛋白膜性能改善效果明显,其添加量为蜂蜡0.0845%,斯潘200.506%,甘油1.335%。
In this project,eleven kinds of emulsifier were evaluated to select proper emulsifiers for improving the performance of soy protein isolate edible film,such as tensile strength,elongation at break,water vapor permeability and O2-permeation.Furthermore,the emulsifier doses were optimized through detecting the contact angle of the film surface and analyzing the amounts of sulfhydryl group and disulfide bond in the film forming solution.Results： Beeswax and span20 display better improving effect than others, and complex application of the two emulsifiers displays the best effect. The optimum adding doses for improving the soy protein isolate film are beeswax 0. 0845%, span20 0. 506% , and glycerol 1. 335%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第12期42-46,共5页
Journal of the Chinese Cereals and Oils Association
关键词
大豆分离蛋白
可食性膜
乳化剂
性能
soy protein isolate
edible film
emulsifier
properties
