【摘要】 以豌豆分离蛋白（PPI）为原料，添加卡拉胶（CGN），制备豌豆蛋白—卡拉胶（PPI-CGN）复合膜，研究卡拉胶对复合膜性能的影响。结果表明：添加0.6%～1.4%的卡拉胶时，随着卡拉胶添加量的增加，复合粒子的粒径和Zeta电位绝对值显著增大（p<0.05），复合膜的厚度、水蒸气透过率、水溶性、不透明度逐渐增大（p>0.05），复合膜的机械强度、L*值和a*值呈先增大后减小的趋势（p>0.05）。与豌豆蛋白膜相比，复合粒子的粒径和Zeta电位绝对值、复合膜的抗拉伸强度和色度显著增大（p<0.05），断裂伸长率和溶解度显著降低（p<0.05）。更多还原

【Abstract】 Pea protein isolate(PPI) was used as raw material, and carrageenan(CGN) was added to prepare pea protein-carrageenan(PPI-CGN) composite membrane, and the effect of carrageenan on the properties of composite membrane was studied.?The results show that: With the addition of 0.6% ～ 1.4% carrageenan, with the increase of carrageenan, the particle size and absolute value of Zeta potential of composite particles increased significantly(P<0.05), and the thickness, water vapor transmittance, water solubility and opacity of composite membrane increased gradually(P >0.05). The mechanical strength, L* value and A* value of the composite membrane increased first and then decreased(P>0.05). Compared with pea protein membrane, the particle size and absolute value of Zeta potential of composite particles, tensile strength and chroma of composite membrane were significantly increased(P< 0.05), while the elongation at break and solubility of composite membrane were significantly decreased(P<0.05).更多还原