本文以大豆分离蛋白(SPI)为成膜基质,研究了单宁、可溶性淀粉、微波、超声及干热处理对SPI膜性能的影响,并优化了SPI成膜工艺,结果表明:单宁与可溶性淀粉可极显著(P<0.01)降低膜的透光率、水溶性、氧气及水蒸气透过性,可溶性淀粉可极显著(P<0.01)提高膜的抗拉伸强度;微波与超声处理可极显著(P<0.01)降低膜的水溶性、氧气透过性,提高膜的透光率,微波处理显著(P<0.05)降低膜的抗拉伸强度;60℃干热处理可极显著(P<0.01)降低膜的水溶性、抗拉伸强度及氧气透过性,提高膜的透光率.SPI最佳成膜工艺条件为SPI60℃加热6h,0.15g单宁,0.1 g可溶性淀粉,2.5g甘油,微波功率100W处理5min,超声功率80W处理15 min.
Optimal Technology of Soy Protein Isolate Filming
The effects of tannin, soluble starch, thermal treatnent, ultrasonic and microwave treatnent on properties of SPI films were explored. The parameters of filming technology of SPI were studied. The results showed that additional of tannin or soluble starch in the film decreased (P＜0.01) transparency, water-solubility (WS), water vapor permeability (WVP) and the oxygen permeability significantly, and additional of soluble starch increased (P＜0.01) tensile strength (TS) greatly. The ultrasonic or microwave treatnent decreased WS and the oxygen permeability (P＜0.01), while increased transparency (P＜0.01). Microwave treatnent decreased TS (P＜0.05) significantly. Thermal treatnent decreased (P＜0.01) WS, TS and WVP, and increased transparency. The optimum film-forming paraneters were as follows: keeping SPI at 60 ℃ for 6 h, 0.15 g of tannin, 0.1 g of soluble starch, 2.5 g of GLY, microwave treafing for 5 min at 100 W and ultrasonic treating for 15 min at 80 W.
soy protein isolateedible filmfilm-forming technologyproperties
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