Study on Properties and Films of Carboxyl Methyl Glucomannan-Isolated Soy Protein Conjugate

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (1): 39-42.

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Study on Properties and Films of Carboxyl Methyl Glucomannan-Isolated Soy Protein Conjugate

ZHAN Xiao-Hui, ZHANG Xiao-Ju, LI Wan-Fen, CHEN Guo-Feng, HUANG Jing, ZHANG Sheng-Hua, JIANG Fa-Tang

1.College of Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2.Wuchang Branch School, Huazhong University of Science and Technology, Wuhan 430064, China; 3.College of Information Engineering, Hubei Light Industry Technology Institute, Wuhan 430070, China; 4.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2007-01-15 Published:2011-12-31

Abstract

Abstract: Carboxyl methyl glucomannan konjac (CMKGM)-soy protein isolated (SPI) conjugate were prepared by solution method and characterized by FT-IR, UV Scan, SEM and Tg. The properties of the conjugate film were tested. The results indicated that there is strong interaction between CMKGM and SPI when the conditions are as follow: m(carboxyl methyl glucomannan): m(SPI)=1.5:1, pH10, 6ml phosphorus oxychloride/100g dry powder, at 40℃ and 3 hours reaction. Tensile strength, moisture resistance and gas barrier of the blend film are improved markedly. The tensile strength increases 117.6% compared to CMKGM. The moisture absorption decreases 19.02% compared to CMKGM. The humidity-penetrate coefficient decreases 40.97% to C M K G M .

Key words: carboxyl methyl glucomannan, soy protein isolated, conjugate, film properties

ZHAN Xiao-Hui, ZHANG Xiao-Ju, LI Wan-Fen, CHEN Guo-Feng, HUANG Jing, ZHANG Sheng-Hua, JIANG Fa-Tang. Study on Properties and Films of Carboxyl Methyl Glucomannan-Isolated Soy Protein Conjugate[J]. FOOD SCIENCE, 2007, 28(1): 39-42 https://doi.org/

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Study on Properties and Films of Carboxyl Methyl Glucomannan-Isolated Soy Protein Conjugate

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