食品科学 ›› 2017, Vol. 38 ›› Issue (21): 245-251.doi: 10.7506/spkx1002-6630-201721039

• 包装贮运 • 上一篇    下一篇

单月桂酸甘油酯添加量对大豆分离蛋白复合膜成膜特性的影响

顾赛麒,余晓梅,蔡燕萍,丁玉庭   

  1. (浙江工业大学海洋学院,浙江?杭州 310014)
  • 出版日期:2017-11-15 发布日期:2017-11-01
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601500);浙江省公益性技术研究农业项目(2016C32056); 浙江省教育厅一般项目(Y201534918)

Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film

GU Saiqi, YU Xiaomei, CAI Yanping, DING Yuting   

  1. (Ocean College, Zhejiang University of Technology, Hangzhou 310014, China)
  • Online:2017-11-15 Published:2017-11-01

摘要: 研究了单月桂酸甘油酯(glycerol monolaurate,GML)添加量对大豆分离蛋白(soy protein isolate,SPI)复合膜成膜特性的影响,并运用傅里叶变换红外光谱、X射线衍射、差示扫描量热和扫描电子显微镜技术初步探讨了两者的成膜机制。结果表明:随着GML添加量的增加,GML-SPI复合膜的抗拉强度和断裂延伸率呈先上升后下降趋势,该复合膜的水蒸气透过率、透光率、水溶性逐渐下降,而亮度和白度有所增加。傅里叶变换红外光谱证实,复合膜中GML和SPI两种组分主要通过氢键、疏水作用力等次级键相互结合;X射线衍射和差示扫描量热结果显示,与空白对照组相比,GML-SPI复合膜的结晶度和熔融温度均有所提高;扫描电子显微镜结果表明,添加GML有利于减少复合膜内部空隙,但GML添加量超过0.8%时,复合膜中GML和SPI两类组分会出现两相分离现象。本研究成果可为以SPI复合膜为代表的新型可食性包装材料的研发与应用提供理论依据。

关键词: 大豆分离蛋白, 膜特性, 傅里叶变换红外光谱, X射线衍射, 差示扫描量热, 扫描电子显微镜

Abstract: The study investigated the effect of glycerol monolaurate (GML) addition on the properties of soy protein isolate (SPI) composite film, and discussed the formation mechanism of GML-SPI film by several analytical techniques including Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC) and scanning electron microscope (SEM). The results showed that with the increase of GML addition, tensile strength and elongation at break increased at first and then decreased. Three other indicators including water vapor permeability, light transmittance and water solubility continuously decreased, while brightness and whiteness increased. FT-IR results showed that SPI and GML were bound mainly by hydrogen bonds, hydrophobic force or other secondary bonds. According to XRD and DSC results, the crystallinity and melting temperature of GML-SPI film were both increased due to the addition of GML. However, SEM pictures suggested that GML addition led to decreased internal voids in GML-SPI film. In addition, phase separation of GML and SPI in composite film could be observed when the amount of GML addition was larger than 0.8%. The study may provide a theoretical basis for the development and application of some new edible packaging materials such as soy protein isolate composite film.

Key words: soy protein isolate, film properties, Fourier transform-infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, scanning electron microscope

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