大豆分离蛋白/壳聚糖共混膜热力学性能

吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (增刊1): 470-474.

大豆分离蛋白/壳聚糖共混膜热力学性能

马中苏, 高宇芃, 牛彦清, 陈珊珊

吉林大学生物与农业工程学院,长春 130022

收稿日期:2012-05-19 出版日期:2012-09-01 发布日期:2012-09-01
作者简介:马中苏(1952-),男,教授.研究方向:食品保藏与物流.E-mail:zsma@jlu.edu.cn
基金资助:
"863"国家高技术研究发展计划项目(2008AA10Z308);吉林大学工程仿生教育部重点试验室开放课题(K201104).

Thermodynamic properties of the soy protein isolate and chitosan blend film

MA Zhong-su, GAO Yu-peng, NIU Yan-qing, CHEN Shan-shan

College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China

Received:2012-05-19 Online:2012-09-01 Published:2012-09-01

摘要/Abstract

摘要： 采用差示扫描量热法(DSC)研究了成膜基质比例、增塑剂丙三醇体积分数和pH值对大豆分离蛋白(SPI)/壳聚糖(CS)共混膜热力学性能的影响。结果表明:共混膜较相同条件下SPI和CS单纯膜的结构更加稳定,成膜基质比例SPI:CS=1:1时共混膜交联度最高,热稳定性最好;增塑剂丙三醇体积分数的提高可降低共混膜放热峰的高度,增加放热峰的宽度,但是玻璃化转化温度和熔融温度随之降低;当pH值在1～3时,共混膜的玻璃化转化温度、熔融温度和结晶度值均较低,pH值在4～6时,各值升高,共混膜的热稳定性较好。

关键词: 食品包装与储藏, 大豆分离蛋白, 壳聚糖, 可食性膜

Abstract: The effect of the film-forming ratio, glycerol concentration and pH value on the thermal properties of the soy protein isolate (SPI) and chitosan (CS) blend film was studied by adopting the differential scanning calorimetry (DSC). The results show that the structure of the blend film is more stable than that of the SPI and CS single film at the same condition, the degree of cross linking of the blend film achieves the maximum when the film-forming ratio is SPI:CS=1:1,at which the thermal stability of the blend film is optimal. The increase of the glycerol concentration can lower the height of the blend film exothermic peak and expand the width of the peak, but the glass transition and melting temperatures decline correspondingly; the degree of crystallization of the blend film,glass transition temperature and degree of crystallinity all remain lower when the pH value is in the range of 1～3; the three values ascend and the thermal stability of the blend film is superior when the pH value is in the range of 4～6.

Key words: food packaging and storage, soy protein isolate, chitosan, edible film

中图分类号:

TS206.4

马中苏, 高宇芃, 牛彦清, 陈珊珊. 大豆分离蛋白/壳聚糖共混膜热力学性能[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 470-474.

MA Zhong-su, GAO Yu-peng, NIU Yan-qing, CHEN Shan-shan. Thermodynamic properties of the soy protein isolate and chitosan blend film[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 470-474.

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