制备条件对大豆分离蛋白-淀粉复合膜机械性能的影响
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摘要
为了改善大豆分离蛋白膜的机械性能,将淀粉添加到大豆分离蛋白中制备复合膜,以复合膜的抗拉强度和断裂延伸率为评价指标,研究了淀粉添加比例、甘油添加比例、成膜液pH以及成膜温度对复合膜机械性能的影响。结果表明:复合膜的抗拉强度和断裂延伸率均随着淀粉添加比例的增加呈现先升高后降低的趋势,在淀粉添加比例为50%时最大;pH值和成膜温度对复合膜的抗拉强度和断裂延伸率的影响呈现相同的趋势,抗拉强度逐渐增强,断裂延伸率先升高后降低;随着甘油添加比例的增加,复合膜的抗拉强度逐渐降低而断裂延伸率逐渐增加。在单因素试验的基础上采用响应面方法对复合膜的制备工艺条件进行优化,得到优化工艺:淀粉添加比例50.3%、甘油添加比例46.4%、成膜液pH 9.6、成膜温度60.2℃,在此条件下制备的大豆分离蛋白-淀粉复合膜的断裂延伸率为104.2%,抗拉强度为6.3 MPa。
In order to improve the mechanical properties of the soy protein isolate film,soy protein isolate and starch were used as raw materials to prepare composite film. The tensile strength and elongation at break were used as evaluation indexes to study the effects of starch addition,glycerol addition,film-forming solution p H,and film-forming temperature on the mechanical properties of the composite film. The results showed that the tensile strength and the elongation at break of the composite film increased firstly and then decreased with increase of the starch content. The tensile strength and the elongation at break reached the maximum when the starch content was50%. The effect of film-forming solution pH and film-forming temperature on the tensile strength and elongation at break of the composite film showed the same trend,the tensile strength gradually increased,and the elongation at break increased firstly and then decreased. With the increase of glycerol content,the tensile strength of the composite film also decreased gradually and the elongation at break gradually increased. Based on the single factor experiment analysis,the preparing process conditions of the composite film were optimized by response surface methodology. The optimized conditions were as follows:starch addition 50.3%,glycerol addition 46.4%,film-forming solution pH 9.6,film-forming temperature 60.2 ℃. The elongation at break of the composite film prepared under these conditions was 104.2%,and the tensile strength was 6.3 MPa.
In order to improve the mechanical properties of the soy protein isolate film,soy protein isolate and starch were used as raw materials to prepare composite film. The tensile strength and elongation at break were used as evaluation indexes to study the effects of starch addition,glycerol addition,film-forming solution p H,and film-forming temperature on the mechanical properties of the composite film. The results showed that the tensile strength and the elongation at break of the composite film increased firstly and then decreased with increase of the starch content. The tensile strength and the elongation at break reached the maximum when the starch content was50%. The effect of film-forming solution pH and film-forming temperature on the tensile strength and elongation at break of the composite film showed the same trend,the tensile strength gradually increased,and the elongation at break increased firstly and then decreased. With the increase of glycerol content,the tensile strength of the composite film also decreased gradually and the elongation at break gradually increased. Based on the single factor experiment analysis,the preparing process conditions of the composite film were optimized by response surface methodology. The optimized conditions were as follows:starch addition 50.3%,glycerol addition 46.4%,film-forming solution pH 9.6,film-forming temperature 60.2 ℃. The elongation at break of the composite film prepared under these conditions was 104.2%,and the tensile strength was 6.3 MPa.
引文
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[19]张超,郭晓飞,李武,等.干燥温度对大豆分离蛋白/羧甲基纤维素复合膜性能的影响[J].食品工业科技,2015,36(10):317-319.
[2] HAN Y,YU M,WANG L,et al. Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract[J]. Food Hydrocolloids,2018,75:13-21.
[3] LIU X,SONG R,ZHANG W,et al. Development of eco-friendly soy protein isolate films with high mechanical properties through HNTs,PVA,and PTGE synergism effect[J]. Scientific Reports,2017,7:44289.
[4] WEI J,ZHANG Z,CAI Q,et al. Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film[J]. International Journal of Biological Macromolecules,2018,111:976-982.
[5] LI K,JIN S,LIU X,et al. Preparation and characterization of chitosan/soy protein isolate nanocomposite film reinforced by Cu nanoclusters[J]. Polymers,2017,9:247.
[6] ZHENG T,YU X,Pilla S. Mechanical and moisture sensitivity of fully bio-based dialdehyde carboxymethyl cellulose cross-linked soy protein isolate films[J]. Carbohydrate Polymers,2017,157:1333-1340.
[7] QIU C,LI X,JI N,et al. Rheological properties and microstructure characterization of normal and waxy corn starch dry heated with soy protein isolate[J]. Food Hydrocolloids,2015,48:1-7.
[8]刘幸幸.壳聚糖/植物蛋白复合包装膜的制备与性能研究[D].杭州:浙江理工大学,2012.
[9] NANDANE A S,JAIN R. Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM[J]. Journal of Food Science and Technology,2015,52(6):3645-3650.
[10] KIM J T,NETRAVALI A N. Development of aligned-hemp yarn-reinforced green composites with soy protein resin:Effect of p H on mechanical and interfacial properties[J].Composites Science and Technology,2011,71(4):541-547.
[11] JIANG J,XIONG Y L,NEWMAN M C,et al.Structure-modifying alkaline and acidic pHshifting processes promote film formation of soy proteins[J]. Food Chemistry,2012,132(4):1944-1950.
[12]董增,孙朋朋,王海潮,等.可食性大豆分离蛋白膜制备与性质[J].食品与机械,2016,32(9):187-191.
[13]谢雯婧,包海蓉.谷朊粉和玉米淀粉复合膜的研究[J].湖南农业科学,2010(10):95-97.
[14]关曼.壳聚糖/大豆分离蛋白复合膜的制备、性能及应用[D].上海:上海海洋大学,2016.
[15]刘鹏飞,孙圣麟,王文涛,等.增塑剂甘油对甘薯淀粉膜性能的影响研究[J].中国粮油学报,2015,30(10):15-20.
[16]唐亚丽,赵伟,卢立新,等.增塑剂浓度和干燥温度对大豆蛋白膜阻油性能与机械性能的影响[J].安徽农业科学,2011,39(30):18752-18753.
[17] CAO N,FU Y,HE J. Preparation and physical properties of soy protein isolate and gelatin composite films[J]. Food Hydrocolloids,2007,21(7):1153-1162.
[18]汪学荣,阚建全,汪水平.可食性大豆分离蛋白膜的制膜工艺研究[J].食品科学,2008,29(5):153-158.
[19]张超,郭晓飞,李武,等.干燥温度对大豆分离蛋白/羧甲基纤维素复合膜性能的影响[J].食品工业科技,2015,36(10):317-319.