食品工业科技Issue(5)：156-158,3.
盐对可食性大豆分离蛋白膜亲水性影响的研究
Effects of salts on hydrophilicity of edible soy protein isolate films
摘要
Abstract
The effects of NaCl,Na2 CO3,Na2S2 03,Na3 PO4, Na4 P2 07,ZnCl2 and FeCl3 on hydrophilicity of soy protein isolate( SPI ) films were studied, which involved the water content (WC), total soluble matter ( TSM ), water vapor permeability(WVP) and dynamic contact angle(DCA) .The results showed that, comparing with the SPI film, the WC of SPI films with NaCl and FeCl3 increased 7.4％ and 15.5％, however that with Na4P2O7, Na2S203, Na3PO4,Na2CO3 and ZnCl2 decreased WC by 18.8％ ,18.9％ ,3.8％ ,7.6％ and 16.1％ respectively. The TSM of SPI films with NaCl and Na2S2O3 increased slightly,but Na3PO4 ,Na2CO3 ,Na4P2O7 ,ZnCl2 and FeCI3 made TSM diminish 32.3％,13.7％ ,7.1％ ,12.7％ and 23.9％ respectively. The WVP of SPI films with Na3PO4, Na4P2O7, Na2CO3, Na2S2O3 and ZnCl2 raised 88.9％ ,51.4％ ,36.5％ ,28.7％ and 21.0％ respectively, however NaCl had no influence on the WVP,moreover, FeCl3 made the WVP of SPI film decrease slightly. The DCA of the SPI films with NaCl, Na2CO3, Na2S2 O3 and FeCl3 in both polar and nonpolar solvent decreased, respectively, however the DCA of that with Na3PO4,Na4P2O7 and ZnCl2 was just reverse.关键词
盐/SPI膜/亲水性Key words
salts/ SPI film/ hydrophilicity分类
轻工纺织引用本文复制引用
王威娜,叶君,熊犍..盐对可食性大豆分离蛋白膜亲水性影响的研究[J].食品工业科技,2011,(5):156-158,3.基金项目
国家"973"计划项目(2010CB732201) （2010CB732201）
国家自然科学基金资助项目(20436020,50573025). （20436020,50573025）
