琥珀酰化改性菜籽蛋白基复合膜制备及其性能研究.doc

琥珀酰化改性菜籽蛋白基复合膜制备及其性能研究 李扬 章铖 邹昱成 王博 鞠兴荣基金项目： 基金项目：国家自然科学基金, 南京农业科学与技术研究项目（201505056） 收稿日期：2018-04-17 作者简介：李扬，女，1991年出生，硕士，食品质量与安全 通信作者：鞠兴荣，男，1957年出生，教授，食品营养、功能食品及农产品深加工 （南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心, 江苏高校粮油质量安全控制及深加工重点实验室，南京 210023） 摘要 琥珀酰化改性菜籽蛋白（SRPI）与羟丙基甲基纤维素（HPMC）复合制得薄膜。通过对复合膜机械性能、水蒸气透过性、透明度、二级结构和微观结构进行表征。结果表明：菜籽蛋白（RPI）经琥珀酰化改性后，SRPI膜与RPI膜相比，拉伸强度提高18.7%，断裂伸长率提高38.7%，透明度提高121%，并且蛋白膜的二级结构中β-折叠与α-螺旋占比增大，无规则卷曲占比减小。此外，当SRPI:HPMC=3:1时，复合膜与SRPI膜相比阻水性提高24.1%，拉伸强度提高101.3%，α-螺旋与无规则卷曲的占比无明显变化，而β-转角占比提升，有利于蛋白膜的结构稳定，并且复合膜微观结构紧凑，均匀，这表明琥珀酰化改性菜籽蛋白与羟丙基甲基纤维素具有良好的相容性。本研究为菜籽蛋白基复合膜的开发与利用提供了理论依据。 关键词 琥珀酰化 菜籽蛋白 羟丙基甲基纤维素 复合膜 中图分类号：TS206.4 文献标识码：A 文章编号： Study?on preparation and properties of succinylated rapeseed protein based composite films Li Yang Zhang Cheng Zou Yucheng Wang Bo Zhou Runsong Ju Xingrong (School of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center of Modern Grain Circulation and Security of Jiangsu Provincial ,Jiangsu University Key Laboratory of Grain and Oil Quality and Safety Control and Deep Processing, Nanjing, Jiangsu 210023, China) ABSTRACT The composite films were prepared by succinylated rapeseed protein (SRPI) and hydroxypropyl methyl cellulose (HPMC). The mechanical properties, water vapor permeability, opacity, secondary structure and microstructure of composite films were characterized. Compared with the RPI film, the tensile strength of SRPI film increased by 18.7%, elongation at break increased by 38.7%, opacity increased by 121%, α- helix content increased and unordered content decreased in the secondary structure. In addition, when SRPI:HPMC=3:1, the water vapor permeability of the composite film increased by 24.1%, tensile strength increased by 101.3%, α- helix content was not obviously changed and the β-turn content was promoted, which is beneficial to the stability of the protein films. The microstructure of the composite membrane is compact and uniform, wh