食品科学2017，Vol.38Issue(21)：245-251,7.DOI:10.7506/spkx1002-6630-201721039
单月桂酸甘油酯添加量对大豆分离蛋白复合膜成膜特性的影响
Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film
摘要
Abstract
The study investigated the effect of glycerol monolanrate (GML) addition on the properties of soy protein isolate (SPI) composite film,and discussed the formation mechanism of GML-SPI film by several analytical techniques including Fourier transform-infrared (FT-IR) spectroscopy,X-ray diffraction (XRD),differential scanning calorimetry (DSC) and scanning electron microscope (SEM).The results showed that with the increase of GML addition,tensile strength and elongation at break increased at first and then decreased.Three other indicators including water vapor permeability,fight transmittance and water solubility continuously decreased,while brightness and whiteness increased.FT-IR results showed that SPI and GML were bound mainly by hydrogen bonds,hydrophobic force or other secondary bonds.According to XRD and DSC results,the crystallinity and melting temperature of GML-SPI film were both increased due to the addition of GML.However,SEM pictures suggested that GML addition led to decreased internal voids in GML-SPI film.In addition,phase separation of GML and SPI in composite film could be observed when the amount of GML addition was larger than 0.8％.The study may provide a theoretical basis for the development and application of some new edible packaging materials such as soy protein isolate composite film.关键词
大豆分离蛋白/膜特性/傅里叶变换红外光谱/X射线衍射/差示扫描量热/扫描电子显微镜Key words
soy protein isolate/film properties/Fourier transform-infrared spectroscopy/X-ray diffraction/differential scanning calorimetry/scanning electron microscope分类
轻工纺织引用本文复制引用
顾赛麒,余晓梅,蔡燕萍,丁玉庭..单月桂酸甘油酯添加量对大豆分离蛋白复合膜成膜特性的影响[J].食品科学,2017,38(21):245-251,7.基金项目
国家自然科学基金青年科学基金项目(31601500) （31601500）
浙江省公益性技术研究农业项目(2016C32056) （2016C32056）
浙江省教育厅一般项目(Y201534918) （Y201534918）
