食品科学

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PPC/SPI复合膜的制备与性质

杨莉莉,陈 野*,闫晓光,梁文明,李运通,董 爽   

  1. 天津科技大学食品工程与生物技术学院,天津 300457
  • 出版日期:2016-01-25 发布日期:2016-01-15
  • 通讯作者: 陈 野
  • 基金资助:

    国家自然科学基金面上项目(31071634)

Preparation and Properties of PPC/SPI Composite Films

YANG Lili, CHEN Ye*, YAN Xiaoguang, LIANG Wenming, LI Yuntong, DONG Shuang   

  1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: CHEN Ye

摘要:

以大豆分离蛋白(soy protein isolate,SPI)、聚丙撑碳酸酯(poly (propylene carbonate),PPC)为原料,甘油为增塑剂,采取挤压成膜的方法制备PPC/SPI复合膜,并研究PPC与SPI的质量比对复合膜的力学性质、不透明性、耐水性(吸水性和水溶性)的影响以及分析复合膜的热特性和结构。结果表明:随着PPC与SPI质量比(1.0∶1、1.5∶1、2.0∶1、2.5∶1、3.0∶1)的增加,复合膜的柔韧性增强,不透明度增加,吸水率成下降趋势,膜的质量损失率显著降低;同时PPC/SPI复合膜具有良好的热稳定性和稳定、致密均一的结构。

关键词: 大豆分离蛋白, 聚丙撑碳酸酯, 复合膜, 力学性质, 热特性

Abstract:

The polypropylene carbonate-soy protein isolate (PPC/SPI) composite film was prepared by extrusion using
glycerol as a plasticizer. The mechanical properties, opacity, and water resistance (water absorption and water-soluble) of
the composite film were studied as a function of PPC/SPI ratio (m/m), and the thermal properties and structure were also
examined. The study indicated that with increasing PPC/SPI ratio (from 1.0:1, 1.5:1, 2.0:1, 2.5:1 to 3.0:1), the flexibility and
opacity of the composite film were increased, water absorption gradually became lower, mass loss was significantly reduced.
Moreover, the PPC/SPI composite film exhibited good thermal stability and its structure was dense, uniform and stable.

Key words: soy protein isolate, poly (propylene carbonate), composite film, mechanical properties, differential scanning calorimetry (DSC)

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