大豆蛋白基明胶复合膜性能稳定性分析

doi:10.7506/spkx1002-6630-201701021

摘要/Abstract

摘要： 以大豆蛋白和明胶为主要原料，采用戊二醛溶液交联方式和戊二醛饱和蒸汽交联制备大豆蛋白基明胶复合膜，通过对两种交联方式制备的复合膜机械性能稳定性和降解性测定，比较分析戊二醛不同交联方式对复合膜机械性能稳定性、降解性及微观结构影响。结果表明，在3 个月贮藏期内，戊二醛溶液交联改性、蒸汽交联改性处理复合膜拉伸强度稳定性提高了20.58%、38.51%，延伸率稳定性提高了31.71%、54.49%，水蒸气透过系数稳定性提高了31.74%、52.19%，透氧率稳定性提高了0.24%、18.01%，降解实验中降解速率分别为未经改性处理大豆蛋白基明胶复合膜＞溶液交联改性处理复合膜＞蒸汽交联改性处理复合膜。同时，蒸汽交联复合膜表面及拉伸断面形成结构致密的三维立体网络结构。因此，戊二醛蒸汽交联制备的大豆蛋白基明胶复合膜机械稳定性能及微观结构均优于戊二醛溶液交联改性处理复合膜。

关键词: 蒸汽交联, 溶液交联, 大豆蛋白基明胶复合膜, 稳定性, 降解性, 微观结构

Abstract: Composite films were prepared from soy protein isolate (SPI) and gelatin by cross-linking with aqueous
glutaraldehyde and saturated glutaraldehyde vapor, respectively. This work comparatively analyzed the effect of different
cross-linking methods on the microstructure, degradability and mechanical properties of films by evaluating the mechanical
properties and degradability of the two composite films. The results showed that during a three-month period of storage, the
tensile strength stability of the composite films processed with aqueous glutaraldehyde and saturated glutaraldehyde vapor
was increased by 20.58% and 38.51%, extensibility stability by 31.71% and 54.49%, water vapor permeability coefficient
stability by 31.74% and 52.19%, and oxygen permeability stability by 0.24% and 18.01%, respectively. The degradation
rates of three different SPI-based composite films were in the decreasing order of native SPI-based composite film > aqueous
glutaraldehyde cross-linking modified SPI film > saturated glutaraldehyde vapor cross-linking modified SPI film. In addition,
the surface and tensile fracture cross-section of the third film were dense and smooth, forming a dense three-dimensional
network structure. Therefore, saturated glutaraldehyde vapor cross-linking was a better method to modify SPI-gelatin
composite film than aqueous glutaraldehyde cross-linking in terms of mechanical property stability and microstructure.

Key words: glutaraldehyde vapor cross-linking, aqueous solution cross-linking, SPI-based gelatin composite film, stability, degradability, microstructure

中图分类号:

TS255.3

石云娇，张华江，李昂，邵华，葛小源，李其轩，孙琳琳. 大豆蛋白基明胶复合膜性能稳定性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201701021.

SHI Yunjiao, ZHANG Huajiang, LI Ang, SHAO Hua, GE Xiaoyuan, LI Qixuan, SUN Linlin. Performance and Stability Analysis of SPI-Based Gelatin Composite Film[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201701021.

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大豆蛋白基明胶复合膜性能稳定性分析

Performance and Stability Analysis of SPI-Based Gelatin Composite Film

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