【作者】 张宁； 隋思瑶； 王喆； 马中苏；

【Author】 ZHANG Ning,SUI Siyao,WANG Zhe and MA Zhongsu School of Biological and Agricultural Engineering,Jilin University,Changchun,China

【机构】 吉林大学生物与农业工程学院；

【摘要】 本文制备了大豆分离蛋白基硬脂酸油酸可食膜。具体配比如下:大豆分离蛋白4g/100g,油酸0-2 g/100g,硬脂酸0-2 g/100g.。本文主要研究了油酸与硬脂酸比例关系对大豆分离蛋白基硬脂酸油酸可食膜热力学性能的影响。研究结果表明,油酸和硬脂酸的添加对大豆分离蛋白基可食膜的热力学稳定性产生了显著影响。主要因为油酸是两性物质,与亲水的大豆分离蛋白具有很好的相容性,与疏水的硬脂酸也具有良好的相容性,所以,大豆分离蛋白基硬脂酸油酸可食膜具有均匀且稳定的结构,从而具有稳定的热力学性能。更多还原

【Abstract】 Edible films were prepared using soy protein isolate(4g/100g),oleic acid(0-2g/100g) and stearic acid(0-2g/100g).Effects of the type and ratio of fatty acids(oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated.The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films,as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins,thus it could improve the functional properties of the films.Besides,the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.更多还原