大豆分离蛋白/酶改性胡萝卜纤维可食性复合膜性能的研究

doi:10.3969/j.issn.1008-0864.2010.

›› 2010, Vol. 12 ›› Issue (1): 66-71.DOI: 10.3969/j.issn.1008-0864.2010.

大豆分离蛋白/酶改性胡萝卜纤维可食性复合膜性能的研究

刘欢,王新伟,孙秀秀,连紫璇,吕红菊,李明,钟恬,马中苏

(吉林大学生物与农业工程学院, 长春 130025)

收稿日期:2009-11-02 修回日期:2009-12-04 出版日期:2010-02-15 发布日期:2010-01-26
通讯作者: 马中苏,教授,博士生导师,研究方向为可食性生物聚合材料。E-mail: zsma@jlu.edu.cn
作者简介:刘欢,博士研究生,主要从事可食膜的研究。E-mail: liuhuan800331@yahoo.cn
基金资助:
国家863计划项目(2008AA10Z308);吉林省科技发展计划项目(20060717)资助。

Studies on Edible Membrane Property of Soy Protein Isolate and Cellulase Modified Carrot Fiber

LIU Huan, WANG Xin-wei, SUN Xiu-xiu, LIAN Zi-xuan, LV Hong-ju, LI Ming, ZHONG Tian, MA Zhong-su

(School of Biological and Agricultural Engineering, Jilin University, Changchun 130025, China)

Received:2009-11-02 Revised:2009-12-04 Online:2010-02-15 Published:2010-01-26

摘要/Abstract

摘要：

将大豆分离蛋白（SPI）与酶改性胡萝卜纤维（CF）复合制备可食膜,研究CF质量分数、纤维素酶浓度和酶促反应时间3个因素对可食膜膜性能的影响,分析SPI和CF的复合反应以及纤维素酶改性CF过程的作用机理。结果表明,3个因素对可食膜性能具有显著影响（P<0.05）。随着CF质量分数的增大(0~25%),抗张强度（TS）增大,断裂伸长率（E）减小,水蒸气透过系数（WVP）先减小后增大;当CF质量分数增到16.7%时,WVP减小到最小值。随着纤维素酶浓度的增大或维素酶反应时间的延长,TS和E均先增大后减小,WVP减小；当纤维素酶的浓度为0.2 IU/g时,或当处理时间达到1 h时,TS和E最大,WVP变化趋于稳定。

关键词: null

Abstract:

In this paper, edible membranes made from soy protein isolate (SPI) and cellulase modified carrot fiber (CF) were taken as material to study the effect of three factors: CF content, cellulase concentration, enzyme reaction time, on edible membrane property; to analyze the composite reaction of SPI and CF and the mechanism of celluase modified CF. The result showed that the 3 factors had significant impact on edible membrane properties (P<0.05). With the increase of CF content (0~25%), the tensile strength (TS) increased and elongation (E) decreased, while permeability index (WVP) firstly decreased and then increased. When CF content reached 16.7%, WVP reduced to minimum. With the augmentation of cellulase concentration or prolongation of cellulase reaction time, TS and E firstly increased, then decreased, and WVP decreased. When cellulase concentration reached 0.2 IU/g, or cellulase reaction time was 1 h, TS and E were maximum and the change of WVP became stable.

Key words: edible films, soy protein isolate, carrot fiber, cellulase

中图分类号:

TS206.4

刘欢,王新伟,孙秀秀,连紫璇,吕红菊,李明,钟恬,马中苏. 大豆分离蛋白/酶改性胡萝卜纤维可食性复合膜性能的研究[J]. , 2010, 12(1): 66-71.

LIU Huan, WANG Xin-wei, SUN Xiu-xiu, LIAN Zi-xuan, LV Hong-ju, LI Ming, ZHONG Ti. Studies on Edible Membrane Property of Soy Protein Isolate and Cellulase Modified Carrot Fiber[J]. , 2010, 12(1): 66-71.

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[2]	熊伟,马美湖,蔡朝霞,张纪梅,付星,陈苗. 镁铝钴复合氧化物催化合成OHAA保鲜新材料研究[J]. , 2009, 11(4): 83-88.

大豆分离蛋白/酶改性胡萝卜纤维可食性复合膜性能的研究

Studies on Edible Membrane Property of Soy Protein Isolate and Cellulase Modified Carrot Fiber

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