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当前位置: 首页 > 文章 > 乳酸链球菌素与植酸大豆蛋白复合膜的功能特性 食品科学 2015,36 (11) 71-74
Position: Home > Articles > Functional Properties of Soybean Protein Isolate-Based Complex Films with Nisin and Phytic Acid FOOD SCIENCE 2015,36 (11) 71-74

乳酸链球菌素与植酸大豆蛋白复合膜的功能特性

作  者：
杨万根;李菲;李中茂;朱秋劲;田维江
单  位：
贵州大学酿酒与食品工程学院;吉首大学食品科学研究所;贵州罗汉食品有限公司
关键词：
可食膜;大豆分离蛋白;乳酸链球菌素;植酸;功能特性
摘  要：
为了开发新型大豆蛋白可食膜,将天然减菌剂乳酸链球菌素(Nisin)和植酸加入到大豆蛋白膜中,研究它们对膜的遮光、隔氧、阻湿功能及蛋白质交联度和膜结构的影响。结果表明:添加Nisin会引起大豆分离蛋白膜阻湿性和蛋白质交联度下降,但遮光性和隔氧性增强。植酸对膜的遮光性、阻湿性、隔氧性和蛋白质的交联度的影响与其添加量有关。电镜扫描分析结果表明,大豆分离蛋白膜表面平整光滑,添加了Nisin后,膜中出现复杂纹路,但仍然呈大理石状;继续加入植酸,膜的大理石状结构遭到了破坏。
译  名：
Functional Properties of Soybean Protein Isolate-Based Complex Films with Nisin and Phytic Acid
作  者：
YANG Wangen;LI Fei;LI Zhongmao;ZHU Qiujin;TIAN Weijiang;Institute of Food Science,Jishou University;School of Liquor and Food Engineering,Guizhou University;Guizhou Luohan Food Co.Ltd.;
关键词：
edible film;;soybean protein isolated;;nisin;;phytic acid;;functional property
摘  要：
To develop a new kind of edible film,the natural preservatives nisin and phytic acid were incorporated to the formula of soybean protein isolate(SPI)-based film,and the barrier properties to light,water vapor and oxygen of the developed edible films were studied as well as their degree of crosslinking and structure.The results showed that the addition of nisin could reduce the water vapor barrier properties and degree of crosslinking of the SPI film,but enhance its light and oxygen barrier properties.The influence of phytic acid on the barrier properties and degree of crosslinking of the film was correlated with its addition amount.The scanning electron microscope showed that the surface of SPI-based film was smooth.Its marble-like pattern was maintained but became more complicated after the addition of nisin.After the further addition of phytic acid,the marble-like pattern of the film was destroyed.

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