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

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。

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