不同工艺生产大豆分离蛋白的成膜性能

为了制作出具有良好机械性和阻隔性的大豆分离蛋白可食性膜,优选出成膜性能优良的大豆分离蛋白,该文研究了7种不同生产工艺下的大豆分离蛋白,分别以7种蛋白为材料制膜,测定其机械性能、水溶性、水蒸气透过性、O2透过性、脂质渗透性等性能,进行模糊综合评价,并用扫描电镜观察膜的表面结构。结果表明:GS5000型普通型未经造粒的大豆分离蛋白综合评价分数最高,表明其成膜性能优于其他6种大豆分离蛋白,并且电镜扫描照片也显示用其制出的膜结构更加致密,因此,GS5000型大豆分离蛋白比较适合制作可食性膜。该研究为进一步开发优质大豆分离蛋白膜进行了初步的探索。

Film forming property of different soy protein isolate produced by different technologies

In order to develop edible film with high quality composed of soy protein isolate,seven different kinds of soy protein isolates were studied.The mechanical properties and water-solubility of protein films were compared.Water vapor permeability,O2-permeation and lipid peneration were studied,too.Furthermore,a vague mathematics model was used to evaluate quality of the films.In addition,the surface structures of the films were observed with scanning electron microscope.The results showed that the edible film based on GS5000,which was a common type of soy protein isolate without pellet creating,possessed the highest evaluation score.It indicated that GS5000 had better quality than the other six proteins.Meanwhile,photographs taken by scanning electron microscope proved that the film composed of GS5000 had more compact structure than the others.It concludes that GS5000 soy protein isolate was more suitable for producing edible film.This research contributes to the exploration of the edible film with high quality made of soy protein isolates.