共干燥技术在蛋白质/多糖膜制备中的应用

为了改善蛋白基可食性膜的阻水性和机械性，选择大豆分离蛋白作为基料，多糖藻酸丙二醇酯（PGA）、果胶、卡拉胶、芦荟多糖作为增强剂，甘油作为增塑剂，考察共干燥技术在形成蛋白质／多糖复合型可食性膜中的应用，及对膜阻水性和机械性的影响。研究结果表明，蛋白质和多糖通过共干燥法比多糖直接加入法所形成的膜的机械性、阻水性均有一定程度的改善。而且，在两种多糖的加入方式下，形成的SPI／多糖膜的WVP由低到高都可依次排为：SPI／藻酸丙二醇酯〈SPI／果胶〈SPI／卡拉胶〈SPI／芦荟多糖。

Application of Co-drying Technology in Preparation of Protein/Polysaccharides Edible Film

In order to improve the moisture barrier property and mechanical property of soy protein isolate(SPI)-based edible film,adding reinforcing agents including propyleneglycol alginate(PGA),pectin,carrageenan and aloe polysaccharide,and glycerol as the plasticizing agent were tested.The water vapor permeability(WVP) and moisture barrier property of the edible film formed from co-dried preparations of protein/polysaccharides powders were investigated.Results show that the protein/polysaccharide film prepared form co-drying technology can improve the moisture barrier property and mechanical property properly.In addition,regardless of blending,the WVP of the SPI/polysaccharides film can be arranged in the following increasing order: SPI/ PGA < SPI/ pectin < SPI/ carrageenan < SPI/ aloe polysaccharide.