大豆分离蛋白基可食薄膜 - 吉林大学学报.pdfVIP

第 34 卷第1 期 Vo l. 34 No.l 吉林大学学报(工学版) 2004 年 1 月 Journal of Jilin University (Engineering and Technology Edition) Jan.2004 文章编号: 1671 - 5497(2004 )01 - 0159 - 04 大豆分离蛋白基可食薄膜 晶2 王昕2 闰革华1 毕会敏2 马中苏2 李欣欣2 石 (1.中国人民解放军军需大学军需工程系，吉林长春 130062; 2. 吉林大学生物与农业工程学院，吉林 长春 130025) 摘 要:以大豆分离蛋白作为该膜的基材，添加毅甲基纤维素纳作为增强剂，甘油作为增塑剂， 研制了一种可迅速溶于热水的可食薄膜。正交优化试验的结果表明:对膜的抗张强度和断裂 伸长率影响最显著的因素是甘油的体积分数;对膜的热水速溶率影响最显著的因素是干燥温 度。以热水速溶率为优选指标，得到最佳工艺条件和最优配方为:干燥温度为 50C ，大亘分离 蛋白的质量分数为 4.5% ，数甲基纤维素纳的质量分数为 0.7% ，甘油的体积分数为1.0% 。 关键词:大亘分离蛋白;可食薄膜;速溶 中图分类号:TS255 .3 文献标识码:A Study on soy protein isolate edible film YAN Ge-hua 1 , BI Hui-min 2 , MA Zhong-su 2 , LI Xin-xin 2 , SHI Jing 2 , WANG Xin 2 (1. De户t of Quartermaster Engineeri晖， The Quartermaster University of PLA , Changchlln 130062 , China; 2. College of Biology and Agricu.lture Engineering , Jilin University , Changchuη ， 130025 , Chinα) Abstract: An edible film which instantly dissolves in the hot water was developed on the base of soy protein isolate and carboxy m巳thyl cellulose was added as the intensifier and glycerol as the plasticizer. The optimization experiments were performed by means of the orthogonalizing test plan. The results of variance analyses show that the most significant factor for th巳 tensile strength and fracture elongation is the volume fraction of glycerol while that for the instant dissolving rate in the hot water is the drying temperature of the film. Th巳 optimized process and formula are obtained for the best instant dissolving rate in the hot water: the dryi