Abstract:

The edible films made from soy protein isolate (SPI) and chitosan (CS) were developed. The film performance was affected by film-forming ratio (SPI∶CS), adding quantity of glycerol (as plasticizer), pH value and drying temperature. The result showed that with SPI∶CS decreases, the tensile strength increases gradually, breaking elongation first increases and then decreases, WVP first decreases and then increases, and the best ratio between soy protein isolate and chitosan is 3∶3. With the increase of glycerol content, film tensile strength decreases, breaking elongation increases, WVP first decreases then increases. The optimal adding quantity of glycerol is 2.0%. With increase of pH value, the tensile strength increases first then decreases, and the breaking elongation increases gradually, but the changes of WVP is unremarkable. The optimal pH value is 3. Along with the increasing drying temperature, the tensile strength and breaking elongation decrease gradually, but WVP increases. The optimal drying temperature is 60℃.

Key words: soy proteins isolate, chitosan, edible film

摘要：

采用大豆分离蛋白和壳聚糖为成膜基材,制备出可食膜,研究成膜材料配比（SPI∶CS）、甘油添加量、pH和干燥温度对膜性能的影响。研究表明,随着SPI∶CS的减小,膜的抗拉强度逐渐增大,断裂伸长率先增大后减小,WVP先减小后增大,大豆分离蛋白和壳聚糖最佳配比为3∶3；随着甘油添加量的增大,膜的抗拉强度逐渐减小,断裂伸长率逐渐增大,WVP先减小后增大,甘油最佳添加量为2.0%；随着pH的增大,膜的抗拉强度先增大后减小,断裂伸长率逐渐增大,WVP变化不显著,膜液最佳pH为3；随着干燥温度的升高,膜的抗拉强度和断裂伸长率逐渐减小,WVP逐渐增大,最佳干燥温度为60℃。

关键词: 大豆分离蛋白;壳聚糖;可食膜